Best 4 Baked Up Fried Chicken Low Fat Recipes
Baked fried chicken is a healthier alternative to traditional fried chicken, as it is cooked in the oven instead of being submerged in oil. This cooking method results in a crispy outer layer and a juicy, tender interior, with significantly less fat and calories. Furthermore, baking allows for a variety of seasonings and marinades to be used, creating a flavorful and versatile dish. Whether you are looking for a healthier weeknight meal or a crowd-pleasing appetizer, baked fried chicken is sure to satisfy your cravings without sacrificing taste or texture.
Let's cook with our recipes!
BAKED-UP FRIED CHICKEN, LOW FAT
Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.
Provided by Annacia
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- . Preheat oven to 450F (230C).
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Spray rack with cooking spray.
- In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
- Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
- Close top and gently shake to evenly mix.
- Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
- Close top and shake gently to evenly coat.
- Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
- Discard any remaining milk and flour mixtures.
- Using a brush, lightly dab oil as evenly as possible over coating on chicken.
- Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
- TIP:.
- If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
LOW FAT OVEN FRIED CHICKEN
I created this recipe when looking for a crispy oven fried chicken. The bouquet garni gives it great flavor. If you can't find it, use some rosemary, thyme and sage.
Provided by Grandma Deb
Categories Chicken Breast
Time 32m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 9x13 baking dish with cooking spray. In pie plate, combine panko crumbs, garlic powder, salt, pepper, red pepper and bouquet garnie. In another pie plate, beat egg whites slightly. Lightly dust each chicken breast with flour, dip in egg white then in bread crumbs. Place in baking dish. Bake @350 25-30 minutes or till internal temperature reaches 165 degrees.
Nutrition Facts : Calories 307.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 72.6, Sodium 1037.2, Carbohydrate 31.3, Fiber 2, Sugar 2.7, Protein 31.6
ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Provided by Tina A
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!
LOW FAT OVEN BAKE CRISPY CHICKEN
I love fried chicken, but I don't need the calories, so I came up with this one. I use chicken breasts but it would be could with any cut of chicken. (I don't like the dark meat on a chicken) It's great with ranch dressing as a dipping sauce.
Provided by C.C619
Categories Chicken Breast
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
- Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
- Put all the dry ingredients into a ziplock bag and shake to combine.
- Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
- Remove and place on baking sheet.
- Repeat till all pieces are coated.
- Spray chicken with Pam cooking spray and bake for about 20 minutes.
Tips:
- For a crispy crust, make sure the chicken is dry before coating it in the breadcrumb mixture. You can pat it dry with paper towels or let it air dry for a few minutes.
- If you don't have any olive oil spray, you can brush the chicken with a little bit of olive oil before baking it.
- To make sure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
- If you like your chicken extra crispy, you can broil it for a few minutes at the end of the baking time.
Conclusion:
This baked fried chicken is a healthier alternative to traditional fried chicken. It's crispy on the outside and juicy on the inside, and it's made with less oil. Serve it with your favorite sides, such as mashed potatoes, green beans, or coleslaw.
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