Ah, crispy fried chicken—delicious but can be high in fat and calories if done the traditional way. I can give you a safer, tasty version that’s crispy without being super greasy.
Oven “Fried” Chicken (Crispy & Healthier)
Ingredients (serves 4)
- 4 chicken pieces (drumsticks or thighs work best)
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 1 cup all-purpose flour (or whole wheat for healthier)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Cooking spray or 2 tbsp olive oil
Instructions
- Marinate chicken: Soak chicken in buttermilk for at least 30 minutes (or overnight in fridge). This makes it juicy.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and a wire rack (helps it stay crispy).
- Mix coating: In a bowl, combine flour, paprika, garlic powder, salt, and pepper.
- Coat chicken: Take each piece from the buttermilk, shake off excess, and dredge in the flour mixture.
- Bake: Place chicken on the rack, spray lightly with cooking spray or brush with olive oil. Bake 35–40 minutes until golden and internal temperature reaches 165°F (74°C).
- Optional crisping: For extra crunch, broil 2–3 minutes at the end, keeping an eye so it doesn’t burn.
💡 Tips
- For extra flavor, add a pinch of cayenne or smoked paprika to the flour.
- Using a wire rack keeps the bottom from getting soggy.
- Serve with roasted veggies or salad instead of fries for a healthier meal.
If you want, I can also give you a super crunchy fried chicken that tastes like deep-fried but is baked, which is perfect for beginners.
Do you want me to share that version too?
