Very Simple Oven Fried Chicken Low Fat Recipes

EASY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
• Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
• Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

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.

VERY SIMPLE OVEN FRIED CHICKEN -- LOW FAT

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Sprinkle salt and pepper over both sides of chicken.
• Spray chicken all over with veggies spray.
• Sprinkle all over with paprika.
• Fit a rack into a roasting pan; spray with veggie spray.
• Place chicken bone side down on roaster rack.
• Roast for approximately 45 minutes or until juices run clear.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
• Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
• In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
• One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
• Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

DEEP-FRIED CHICKEN (BUT LOW FAT!)

Steps:

• Cut the chicken into pieces.
• Remove skin and extra fat from each piece (except wings -- too hard!).
• When all pieces are skinned and rinsed, salt each piece on both sides and put into a large bowl.
• Cover bowl and allow to sit in refrigerator overnight, if possible, but at least for an hour or two.
• Heat your recycled shortening (see below) in dutch oven.
• Pour milk into a medium bowl, and flour into another.
• When the shortening is hot enough, roll a piece of chicken in the flour, then dip into the milk, then roll in flour again.
• Carefully drop each piece into hot oil. If the shortening is hot enough, the chicken will float. Depending on the size of your kettle, a whole chicken might be 4-6 batches; just don't overload the kettle.
• Larger pieces may need to be turned over.
• Remove pieces with tongs when golden brown; place on paper towels to drain.
• Serve hot, but it's great cold the next day!
• Recycled shortening: Crisco, for example, comes in a 3-lb. "can" (in quotes because it's cardboard, not metal). The first time you make this chicken, use a full can. When the cooking is done and the shortening has cooled somewhat, pour the liquid into a container (metal coffee can, or similar) except for the brown sludge at the bottom (residue from flour, etc,) which is thrown out. Save the shortening, covered, in your refrigerator until next time. Add enough fresh shortening to the kettle to replace the part you threw out. P.S. When starting with all fresh shortening, adding a little bacon grease will improve flavor of your first batch of chicken.

LOW-FAT OVEN-FRIED CHICKEN

Steps:

• Combine chicken pieces and buttermilk in a large zip-top bag and marinate in refrigerator 1 hour, turning occasionally.
• Preheat oven to 450°F.
• Combine flour and seasonings in another large plastic bag.
• Remove chicken from first bag (discarding marinade) and shake in flour mixture one piece at a time.
• Shake off excess flour.
• Place chicken pieces on a baking sheet lined with parchment paper.
• Lightly coat chicken with cooking spray.
• Bake for 35 minutes or until done, turning after 20 minutes.

LOW FAT OVEN FRIED CHICKEN

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.