Buttermilk Oven Fried Chicken (Lower Fat)
Here’s a great buttermilk oven-fried chicken that’s just as crisp deep fried. Double dipped and cooked in only a tablespoon of oil!
Servings: 4 -8
Calories: 847kcal
Ingredients
- 8 bone-in chicken pieces thighs, drumsticks, breasts or a mix
- 1 tbsp oil see NOTES
BUTTERMILK DIP
- 1 cup buttermilk
- 2 eggs
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp hot sauce optional
COATING
- 2 cups flour
- 1 tbsp kosher salt
- 1 tbsp paprika smoked variety is best
- 1/2 tsp pepper
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp sugar
Instructions
- Place the oil in a large baking sheet--a 15 x 10 jelly roll pan works well--or a large baking pan (metal roasting pan works well too).
- Put the pan in the oven and preheat to 350 degrees F.
- Whisk together all the buttermilk dip ingredients in a large bow.. Mix all the coating ingredients in another large bowl. See post for hints.
- Dip the chicken in the buttermilk mixture then the coating mixture. Again, dip the piece in the buttermilk mixture and coating mixture.
- Place the chicken, skin side down. in the hot baking sheet. Bake for 25 minutes.
- Turn chicken skin side up and bake for an additional 20 minutes.
- Skin may also be removed before preparation. Dip, coat and bake as per instructions.
Notes
Canola, peanut or vegetable oil works best. Avoid olive oil due to it's low smoke point.
Nutrition
Serving: 1serving | Calories: 847kcal | Carbohydrates: 56g | Protein: 55g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 262mg | Sodium: 2258mg | Potassium: 821mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1379IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 6mg