Spicy Oven Fried Chicken
This oven fried chicken recipe is even better than classic fried chicken, and it's so much better for you too!
Servings: 12 pieces
Calories: 273kcal
Ingredients
- 2 cups low fat buttermilk
- 1 tablespoon curry powder
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 3 teaspoons salt divided
- 12 chicken pieces, skin removed I use all dark meat thighs and legs
- 1 ½ cups Panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ cup flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne
Instructions
- In a large casserole dish, whisk together the buttermilk, curry, hot sauce, garlic powder and 2 teaspoons salt to blend well. Add the chicken and turn to coat. Cover and chill for at least 4 hours or up to 1 day, turning occasionally.
- Place racks on 2 large rimmed baking sheets and spray the racks with nonstick spray. In a large baking dish, whisk the Panko, cheese, flour, thyme, oregano, paprika, cayenne, and 1 teaspoon salt.
- Remove the chicken from the marinade, allowing excess to drip off. Add the chicken to the breadcrumb mixture and turn to coat completely. Arrange the chicken on the racks on the baking sheets. Let stand 30 minutes.
- Preheat the oven to 400F degrees and place oven racks in the upper and lower thirds of the oven. Bake the chicken until crisp, golden, and cooked through, about 55 minutes, switching positions of the trays halfway through.
Nutrition
Calories: 273kcal | Carbohydrates: 10g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 123mg | Sodium: 904mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg