Ingredients
-
3/4
-
2
-
2
-
2
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Low-Fat Oven-Fried Chicken, I found this tender, tasty chicken recipe in a recent issue of Cooking Light It is tender inside with a nice crisp crust! Prep time includes 1 hour of marinating time , I wasn’t sure how cumin would taste in chicken crust so I was pleasantly surprised at how good it was As I was only preparing a 4 ounce chicken breast, I had to reduce the baking time by more than half the crust, while tasty, wasn’t as crispy as it would have been had it baked the entire time but it was still quite good I will certainly make this again
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Steps
|
1
Done
|
Combine Chicken Pieces and Buttermilk in a Large Zip-Top Bag and Marinate in Refrigerator 1 Hour, Turning Occasionally. |
|
2
Done
|
Preheat Oven to 450f. |
|
3
Done
|
Combine Flour and Seasonings in Another Large Plastic Bag. |
|
4
Done
|
Remove Chicken from First Bag (discarding Marinade) and Shake in Flour Mixture One Piece at a Time. |
|
5
Done
|
Shake Off Excess Flour. |
|
6
Done
|
Place Chicken Pieces on a Baking Sheet Lined With Parchment Paper. |
|
7
Done
|
Lightly Coat Chicken With Cooking Spray. |
|
8
Done
|
Bake For 35 Minutes or Until Done, Turning After 20 Minutes. |
