Buttermilk Oven-Fried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup low-fat buttermilk6 bone-in chicken thighs skinned1/3 cup all-purpose flour1/3 Panko Japanese-Style Bread Crumbs1/2 tsp salt1/2 tsp freshly ground black pepper1/2 dried thyme2 Tbs Smart Balance buttery spread
Preheat oven to 425 degrees F.
*To prepare chicken, combine buttermilk and chicken in a shallow dish, turn to coat.
*Combine flour, bread crumbs and dried thyme in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with salt & pepper. Working with one chicken piece at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
*Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425 for 32 minutes or until a thermometer registers 165 degrees.
Serving Size: 4 servings 1.5 pieces of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user NATAZOEL.
*To prepare chicken, combine buttermilk and chicken in a shallow dish, turn to coat.
*Combine flour, bread crumbs and dried thyme in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with salt & pepper. Working with one chicken piece at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
*Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425 for 32 minutes or until a thermometer registers 165 degrees.
Serving Size: 4 servings 1.5 pieces of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user NATAZOEL.
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 9.3 g
- Cholesterol: 89.4 mg
- Sodium: 494.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.8 g
- Protein: 24.0 g
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