Monday, May 02, 2005

Oven-Fried Chicken

Oven-Fried Chicken (Adapted from CL)

1 cup buttermilk
2 large egg whites, beaten
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
6 boneless/skinless chicken thighs
2 tablespoons canola oil

Preheat oven to 425

Coat a baking sheet with nonstick spray and place in the oven to heat up for about 5 minutes before you are ready to place the chicken on.

In a shallow dish, whisk together buttermilk and egg whites.

In another shallow dish, whisk together flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper. Season chicken with remaining 1/2 teaspoon salt. Dip each piece of chicken in the wet ingredients. Remove and dredge in the flour mixture.

In a large skillet, heat oil over medium-high. Add chicken and cook until each side is a light golden - about 4 minutes per side. Place chicken on the heated baking sheet

Bake until the chicken is done - start checking at about 15 minutes or so - it depends on how thick your chicken is.

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  1. I was looking at this post thinking yum . . . that looks like something I saw and craved out of Cooking Light. Clicked on the recipe, and lo and behold: CL. I'm glad you tried it and it was good--now I'm inspired.

  2. Erin - I hope you give it a try - it was quite tasty!