Skinny Fried Chicken
We're making Skinny Fried Chicken, and it's a good change of pace from the normal, heavy, deep fried version but keeps all the flavor.
Servings 12 servings
Calories 385kcal
Ingredients
- 12 boneless skinless chicken breast halves pounded to ½ inch thick
- 2 cups buttermilk
- 1 tablespoon hot sauce
- Vegetable oil spray
- ½ cup all-purpose flour
- 3 cups cornflake crumbs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon poultry seasoning
Instructions
- Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
- Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 56g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 827mg | Potassium: 580mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1275IU | Vitamin C: 14.6mg | Calcium: 57mg | Iron: 17.9mg