Oven-fried Chicken
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 205 |
Total Fat | 5 g |
Saturated Fat | 1.5 g |
Sodium | 607 mg |
Total Carbohydrate | 11 g |
Dietary Fiber | 0.5 g |
Protein | 28 g |
Servings and Times TOP
Servings | 2 |
Marinating Time | 1-2 hours |
Ingredients and Preparation TOP
Ingredients | Measures |
---|
Low-fat buttermilk | ½ cup |
Chicken drumsticks, skin removed
* | 4 |
All-purpose flour | ¼ cup |
Salt | ½ teaspoon |
Freshly ground pepper | ¼ teaspoon |
Dry mustard powder | ½ teaspoon |
Onion powder | ½ teaspoon |
Paprika | ¼ teaspoon |
Cooking spray |
*
Tip:
Use kitchen scissors to easily remove the skin from the chicken.
- Directions
- Place buttermilk and chicken in a resealable plastic bag. Toss to combine and place in the refrigerator to marinate for 1-2 hours.
- Preheat oven to 450˚F.
- Combine flour, salt, pepper, dry mustard powder, onion powder, and paprika in another resealable plastic bag; transfer chicken to this bag, discarding excess marinade, and toss to coat with the flour mixture.
- Place chicken on a baking sheet lined with parchment paper or treated with cooking spray. Bake for 35 minutes, or until cooked through, turning half way through.
Exchanges
3.5 lean meats; 1 starch