oven fried chicken

Name: Oven Fried Chicken
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) buttermilk; 1- 2 teaspoon(s) hot sauce (or to taste); 1-2 teaspoon(s) garlic powder; 1-2 teaspoon(s) onion powder; 3 cup(s) flour; 2-3 tablespoon(s) black pepper; 1 tablespoon(s) salt; 1 tablespoon(s) paprika, hot; 1-2 tablespoon(s) garlic powder; 1-2 tablespoon(s) onion powder; 2 - egg whites; 1/8 teaspoon(s) cream of tartar; 3 tablespoon(s) canola oil; 4-6 - chicken thighs

37 Pinches 4 Photos

tiege rd

wpb, FL

Updated on Feb 5, 2015

I love fried food but not the calories or the greasy feeling in my mouth it leaves. This recipe has some steps but is well worth it. My husband doesn't even want regular fried chicken anymore. This chicken is a once a week dish for us and now, hopefully for your family too. Buttermilk isn't always in the house so I make my own. Just take milk and 1-2 T vinegar mix together, let sit at room temperature for 15-20 minutes. I will take the skin off mine, and also add whole wheat flour to make this healthier. Gluten free no problem Cup 4 Cup works, great! A great healthy alternative to fried.

Rate

prep time 15 Min

cook time 50 Min

method Roast

yield 4-6 serving(s)

Ingredients

1 cup buttermilk
1- 2 teaspoons hot sauce (or to taste)
1-2 teaspoon garlic powder
1-2 teaspoon onion powder
3 cups flour
2-3 tablespoons black pepper
1 tablespoon salt
1 tablespoon paprika, hot
1-2 tablespoon garlic powder
1-2 tablespoon onion powder
2 - egg whites
1/8 teaspoon cream of tartar
3 tablespoons canola oil
4-6 - chicken thighs

How To Make oven fried chicken

Step 1

Mix buttermilk, hot sauce, garlic, and onion powders . Place chicken in a zip lock bag, pour mixture over to cover, let sit for at least an hour and up to over night. The longer the better. Refrigerate.

Step 2

Preheat oven to 450, coat a 13x9" Pyrex Baking pan with cooking spray. In a large zip lock bag mix flour, garlic, onion, salt, pepper, paprika. Remove chicken from bag, pat dry, shake in bag to coat, then place on a baking sheet lined with a rack. Let sit for 10 minutes. Reserve flour. Meanwhile, beat egg whites with cream of tarter until stiff peaks. Add buttermilk mixture and fold in.
Step 3

Dip floured chicken into buttermilk mixture, place back into flour to coat and press. Then place back onto your baking rack to rest. Repeat with remaining chicken.
Step 4

Heat oil in prepared pan for 5 minutes. Set prepared pieces on meaty-side down into hot pan and roast for 30 minutes. Remove dish from oven, carefully turn pieces over and roast for 20 more minutes. Remove from oven, let rest lightly covered for 15 minutes. Ready to serve, healthy and delicious. It's my husband's favorite!
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