How to Make Oven-Fried Chicken

If you love the taste of deep fried chicken but not the calories learn how to make oven fried chicken for the same delicious taste but for less calories!

Hi, I'm Miranda with, and today I'm gonna show you how to make Oven Fried Chicken because I have great news. Fried chicken can be crunchy, flavorful and healthy. I have the recipe right here and coming in only 7 grams fat per serving versus the 20 grams of fast normally found in fried chicken. That is good news indeed. I've our ingredients all laid out here. So, let's get started. We are going to start with a half a cup of nonfat butter milk; 1 tablespoon of Dijon mustard; 2 cloves of garlic minced; 1 teaspoon of hot sauce; 2-1/2 pounds of whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks, the butcher can do that for you; 1/2 cup of whole wheat flour; 2 tablespoons of sesame seeds; 1-1/2 teaspoons of paprika; 1 teaspoon of dried thyme; 1 teaspoon of baking powder; 1/8 teaspoon of salt; and freshly ground pepper to taste and then also some olive oil cooking spray. So, I have a shallow glass dish here. We are going to start by whisking together the butter milk, the Dijon mustard, garlic and the hot sauce and what we're doing is just creating a little marinade for the chicken. So, I'm just gonna whisk this together. Now, we're gonna toss this with the chicken and cover and refrigerate it for at least 30 minutes, but you can do it up to 8 hours. So, if this is dish you wanted to make at night, you do this before you go to work. It's a nice little make ahead. So, that's always a fun thing. So, let's just add in our chicken. We're just gonna pop it in and then just give like quick little toss to coat. So just making sure everything get nice and coated and marinated. Look at this, this is gonna keep it nice and tender when we oven fry it, amazing, okay. So, I'm just gonna cover with some plastic wrap, stick it in your refrigerator for 30 minutes and I'll be back for our next step. So, my chicken is marinated for 30 minutes in the refrigerator. Let's just set this aside, and we are gonna make our yummy, crunchy, you know, fried chicken toppings. So, let's put our dry ingredients altogether now in this little bowl How, lovely that is, do a nice little damp of pepper there. Okay, so just whisk this together, so pretty, so pretty. It's gonna be such a flavorful little breading mix. Okay, and you'll see over here to my right, we have a large re-sealable plastic bag. You can also do a paper bag if you want, but that would be a little bit messy, dump this in, okay, and what we're gonna do is just like a little assembly line. I'm just gonna take a piece of chicken here. We're gonna shake off the excess marinade, give it a little drip, and then just kind of one at a time, close it and just give it a nice little toss, shake it up again and just gonna sit here. So, I have a baking tray here that I've lined with thin foil and then put a wire rack on top. So, it just sit perfect like that, and then I'm just gonna continue with the rest of these. Okay, so my chicken pieces have, you know, been dredged in a yummy breading mixture. They are ready to go. I'm gonna pop it in the oven, 425 degrees for 40 to 50 minutes until, you know, they are no longer pink in the center. There's one last step. I'm just going to spray some olive oil cooking spray over the top. This is gonna help to give them that nice crispy finish. Then, I'm just gonna lift up and underneath too. So, both sides, keep nice and moist and get nice and golden brown. So, in the oven we go 40 to 50 minutes. It's almost an hour between us and yummy oven fried chicken. Okay, so it's been 45 minutes. Check out my oven fried chicken. It looks fantastic. It smells even better. You have a crispy outside. It's still super nice and tender on the inside. I promise this is going to be a hit and there you go. Now, you know to make oven fried chicken.
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