Oven Baked Fried Chicken - Dump and Go Dinner
Although fried chicken doesn't exactly do good things for the waistline like it does the soul. This combination of a light fry then bake was just the ticket. Crusty and crunchy exterior with moist and tender meat on the inside make it just perfect.
Ingredients
- 1 cup Buttermilk
- 2 individual Egg White
- 1 cup Flour, All-Purpose
- ⅓ cups Cornmeal
- ½ teaspoons Salt #1
- ¾ teaspoons Black Pepper
- ¼ teaspoons Red Pepper Flakes
- 1 pound Chicken, Boneless Breasts
- 1 pound Chicken, Thighs, Boneless/Skinless
- ½ pounds Chicken, Drumsticks, Skinless
- ½ teaspoons Salt #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine buttermilk and egg whites in a shallow dish; stir well with a whisk.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cover a large baking sheet with parchment paper.
- Combine buttermilk and egg whites in a shallow dish; stir well with a whisk.
- Combine flour, cornmeal, salt #1, black pepper, and red pepper in a separate shallow dish; stir well.
- Sprinkle chicken evenly with remaining salt #2.
- Dip chicken in buttermilk mixture; dredge in flour mixture.
- Heat oil in a large skillet over medium-high heat.
- Add chicken to pan; cook 4 minutes on each side or until lightly browned.
- Place chicken on prepared baking sheet; lightly coat chicken with cooking spray
- Bake at 425° for 30 minutes or until chicken is done.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 10 ounces Amount Per Serving
- Calories
- 540
- Total Fat
- 12g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 230mg
- Sodium
- 763mg
- Total Carbohydrates
- 37g
- Fiber
- 3g
- Sugar
- 3g
- Protein
- 67g
- WW Freestyle
- 9
12 Comments
Join the discussionI’m pinning this recipe. Sounds fab! I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!
Consider it done! Thanks Amy!
Very good!! Easy to make, didn’t take gallons of unhealthy oil, perfect!
We love Fried Chicken and Oven Baked is much better for us. Your recipe looks awesome, that buttermilk will make it really good. Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen
Why would you skin the chicken in a whole foods recipe??
Andrea – I chose to skin the chicken for this recipe to keep it a lighter meal for our family. You are more than welcome to not skin the chicken for this recipe. Yes the skin is healthy fat however I made the choice to not use it and figured our readers would appreciate a lighter version that still follows “real food” guidelines.
Maybe this is obvious, but do you need to thaw the chicken before frying it in the pan and then putting it in the oven?
Yes I will add it to the directions!
What is the purpose of the cooking spray prior to baking? Can this be omitted?
It can definitely be omitted. Just drizzle some olive oil instead. It helps give it additional crisp.
Can the chicken be browned before freezing, then just thaw and bake? One of the winning points for once a month cooking is that my husband or older children (teenagers) can get dinner in the oven with very few steps.
I would just cook it entirely then warm it back up in the oven.