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This combination of spices is spectacular! There is a touch of brown sugar in the dredging flour, the spice and slightly sweet combination give this chicken a one-two punch! It’s a great way to enjoy seemingly “fried” chicken without the guilt!
1) In small bowl, combine paprika through cayenne and mix well. You won’t use it all today. Label and store the extra in an air tight container, makes 1/2 cup.
2) Place chicken breasts in a large zip bag, add buttermilk & marinate for at least 3 hours or overnight.
2) Preheat oven to 375 degrees. Line a cookie sheet with Reynolds non stick foil and coat foil with about 2 tablespoons canola oil.
3) In a medium size bowl, mix 2 tablespoons of your spice mixture and all of the remaining dry ingredients and blend well. One piece at a time, allow buttermilk to drain off chicken and dredge in spice/flour mixture making sure to coat well. Place on prepared cookie sheet.
4) Drizzle about one tablespoon canola oil over chicken pieces. Bake for 30 minutes. While it’s baking, use a pastry brush to blot chicken pieces with drippings from the bottom of the pan. Bake another 15 minutes. Enjoy!
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jana37 on 2.3.2011
My kids love fried chicken, but I hardly ever make it anymore because of the high amount of oil. This recipe will solve that problem,
Thank you!!
Janet