Crispy Oven-Fried Chicken
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 cup all-purpose flour
1/2 cup lowfat buttermilk
1 tablespoon hot pepper sauce
1 cup Italian-style bread crumbs
2 teaspoons paprika
1 teaspoon Cajun seasoning
6 boneless skinless chicken breasts (6 breasts = about 2 lb)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 70 mg | 7% |
Carbohydrate | 23 g | 8% |
Cholesterol | 91 mg | 30% |
Total Fat | 6 g | 8% |
Iron | 3 mg | 15% |
Calories | 300 kcal | 15% |
Sodium | 552 mg | 23% |
Protein | 38 g | 75% |
Saturated Fat | 1 g | 7% |
Sugars | 2 g | 0 |
Vitamin C | 2 mg | 3% |
Preheat oven to 400°F. Line a rimmed 15x10-inch baking pan with foil, then set a large flat wire baking rack on top. Spray rack with cooking spray.
Place flour in shallow dish. Stir together buttermilk and hot pepper sauce in another shallow dish. Combine bread crumbs, paprika and seasoning in large resealable plastic bag or in another shallow dish.
Pat chicken dry with paper towels. Dip chicken, one piece at a time, into flour until well coated. Dip into buttermilk until flour is wet, then place in plastic bag with bread crumb mixture and shake gently until well coated. Lay the breaded chicken breasts on wire rack. Bake 20 minutes or until chicken is no longer pink.
May use a metal cooling rack in place of baking rack.
Crispy Oven-Fried Chicken