Buttermilk Oven “Fried” Chicken – this baked fried chicken is a lighter version of fried chicken that tastes just like the real deal! Oven fried chicken gets the same crispy texture from “frying” in the oven!
Today we are celebrating our good friend Gina’s new cookbook, The Skinnytaste Cookbook! We love Gina and are so excited about her first cookbook! I have been a big fan of her blog for years and I am so glad her recipes are now in a book!
The Skinnytaste Cookbook features recipes that are light on calories, but big on flavor. Gina knows how to make healthy taste amazing! I couldn’t decide what recipe to make for our post because I wanted to make them all so I let Josh pick. He was flipping through the book and when he saw the Buttermilk “Oven” Fried Chicken recipe he exclaimed, “Winner, winner, chicken dinner!” He said we HAD to make this oven fried chicken. Caleb ran over to see what we were talking about said he wanted chicken for dinner too! The decision was made:)
One of Josh’s favorite meals is fried chicken, but I rarely let him make it because I don’t like the fried smell and it is so messy. Yeah, I am the boss in our kitchen:) But oven baked fried chicken, now that intrigued me.
Well, Gina just made Josh’s life because there is no greasy frying involved with her healthy “fried” chicken recipe! You bake the chicken in the oven so there is no big mess to clean up and no fried smells that linger for days. Now, Josh can make this healthy “fried” chicken whenever he wants!
4 (4 oz each) boneless, skinless chicken breasts
1/2 c. low-fat buttermilk
1/4 c. plain bread crumbs
1/4 c. ground flaxseed
1/4 c. shredded Parmesan cheese
1 tsp Italian seasoning
1/2 tsp onion powder
1/4 tsp ground black pepper
Combine chicken breasts and buttermilk in a resealable plastic bag, place in a bowl and refrigerate for 1 hour. Remove chicken from bag and discard buttermilk and bag.
Whisk together bread crumbs, flaxseed, cheese, Italian seasoning, onion powder and pepper in a pie plate.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Pat bread crumb mixture onto chicken breasts, coating completely. Place on prepared baking sheet.
Bake at 400 degrees for 25 minutes or until internal temperature reaches 165 degrees. Let rest for 5 minutes before serving.