I love good fried chicken but eat it rarely as it’s really too fatty to be anything more than a treat. This recipe sets me free. This delicious oven baked buttermilk chicken has great taste thanks to a good spritzing of some good olive oil, and a crisping blast of heat to start the baking. I encourage you to give this true treat a try over Hanukkah. You won’t be sorry.
- Preheat oven to 400 degrees.
- In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
- Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
- In a casserole dish mix together whole wheat flour, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
- Remove the chicken from the buttermilk, draining any excess. Coat the chicken with the whole wheat flour, making sure the chicken is completely covered.
- Place on a wire rack on top of a baking sheet. Spray the rack with cooking spray thoroughly. Put the chicken on the rack and generously drizzle with the olive oil.
- Bake the chicken for 15 minutes at 400F then turn the oven down to 300F and bake it for another 10 minutes. Remove and serve.
- 2 cups low-fat buttermilk
- 2 tablespoon paprika, divided
- 4 teaspoons cayenne, divided
- 2 tablespoon garlic powder, divided
- 2 tablespoons salt, divided
- 4 to 6oz chicken breasts
- 2 cups whole wheat flour
- ½ cup olive oil
Ann's Tips and Tricks
I never seem to have buttermilk when I need it, but as long as I have a lemon and some milk, I’m golden! Using a little acid such as lemon or cream of Tartar to lightly sour the milk helps add lightness to batters, whether for fried chicken or pancakes.
To make buttermilk substitute:
Add 1 teaspoon of lemon juice or ½ teaspoon of cream of tartar to a cup of plain milk.
Stir to mix and let it sit 5 minutes.