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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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By oven frying and using skinless chicken, you get to savor an American classic and save yourself 264 calories and 22 grams of fat per serving. I found this recipe in Fit & Firm magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 cup buttermilk |
1 cup soft breadcrumbs |
1 teaspoon ground paprika |
1 teaspoon ground black pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon onion powder |
4 pieces skinless chicken legs with thigh |
Directions:
1. Preheat the oven to 425. Coat a wire rack with cooking spray. Place the rack on a foil-lined baking sheet, and set aside.
2. Pour the buttermilk into a shallow pan, and place the bread crumbs in another shallow pan. Combine the paprika, pepper, thyme, and onion powder, and season the bread crumbs with 1 teaspoon of the spice mixture. Add the remaining spices to the buttermilk, then thoroughly coat the chicken with the buttermilk.
3. Roll the chicken pieces in the seasoned bread crumbs, then coat with cooking spray. Place the chicken on the rack, and bake for 15 minutes. Remove the chicken from the oven, coat it again with cooking spray, and bake 15 minutes longer, or until golden brown.
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