Baked Up Fried Chicken Low Fat Recipes

HEALTHIER OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat your oven to 435 degrees Fahrenheit and set aside a sheet pan.
• In a large bowl or plastic Ziploc bag, add the flour, breadcrumbs, paprika, seasoning salt, pepper, garlic powder, chili powder, and cayenne pepper. Toss or stir well to combine.
• Add the chicken strips to the flour mixture and toss very well to coat.
• Add the butter to the sheet pan and place it in the oven to preheat until the pan is hot and the butter is melted.
• Distribute the butter over the pan using a spoon or pastry brush, and place the coated chicken strips in the butter on the sheet pan.
• Spray the tops of the chicken strips with the vegetable oil cooking spray just before placing the pan in the oven.
• Turn the chicken strips after 10 minutes in the oven. Spray with a small amount of additional vegetable oil cooking spray when you turn them, if needed.
• Bake for another 5-10 minutes, or until both sides are crispy and the chicken tenders are cooked through.
• Serve immediately with your favourite side dishes!

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

BAKED-UP FRIED CHICKEN, LOW FAT

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 BISQUICK OVEN FRIED CHICKEN

Steps:

• Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
• Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
• Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
• When butter is melted in pan (pan should be hot), place meat in pan, meaty sides down.
• Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
• Excellent with mashed potatoes, biscuits, and green beans!