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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.4
  • Total Fat: 6.2 g
  • Cholesterol: 132.7 mg
  • Sodium: 462.5 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 56.4 g

View full nutritional breakdown of Chicken, Picnic Oven-Fried calories by ingredient
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Chicken, Picnic Oven-Fried

Submitted by: 60SIXTY

Introduction

Recipe courtesy EatingWell.com
Modified by using chicken breasts instead of legs & thighs.

The entire amount of the buttermilk mixture & flour are not really used.
Recipe courtesy EatingWell.com
Modified by using chicken breasts instead of legs & thighs.

The entire amount of the buttermilk mixture & flour are not really used.

Number of Servings: 4

Ingredients

    * 1/2 cup buttermilk
    * 1 tablespoon Dijon mustard
    * 2 cloves garlic, minced
    * 1 teaspoon hot sauce, such as
    * 2 pounds chicken breasts skin removed, trimmed
    * 1/2 cup whole-wheat flour
    * 2 tablespoons sesame seeds
    * 1 1/2 teaspoons paprika
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon baking powder
    * 1/8 teaspoon salt, or to taste
    * Freshly ground pepper to taste
    * Olive oil cooking spray

Directions

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

Preheat oven to 425F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.






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