Faux Fried Chicken
Craving the crispy, golden perfection of fried chicken but want a healthier twist? This Faux Fried Chicken recipe delivers all the crunch and flavor without the extra oil or guilt. Boneless chicken pieces are marinated in tangy buttermilk and a kick of hot sauce, then coated in a perfectly seasoned flour mixture and a Parmesan-panko crust for irresistible texture. Baked on a wire rack at high heat, these oven-crisped chicken cutlets rival anything deep-fried, thanks to a clever use of non-stick spray for extra crunch. Ready in under an hour and perfect for family dinners or meal prep, this recipe offers a lighter way to enjoy classic comfort food. Pair it with your favorite dipping sauce or sides for a satisfying meal packed with flavor and crunch!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs or breasts
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 as needed Non-stick cooking spray
Instructions
Place the chicken pieces in a large baking dish or bowl. Pour the buttermilk over the chicken, then add the hot sauce. Stir to coat, cover with plastic wrap, and marinate in the fridge for at least 2 hours or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place an oven-safe wire rack on top. Spray the rack with non-stick cooking spray to prevent sticking.
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
In a second shallow dish, mix the panko breadcrumbs and Parmesan cheese.
Remove each piece of chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken in the flour mixture, shaking off excess, then dip it back into the buttermilk. Finally, coat the chicken in the panko-Parmesan mixture, pressing gently to adhere the breadcrumbs.
Place the breaded chicken pieces onto the prepared wire rack. Lightly spray the tops of the chicken with non-stick cooking spray; this will help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the breading is golden and crisp.
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy your crispy, flavorful Faux Fried Chicken with your favorite dipping sauce or sides!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 4999 mg | 217% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.7 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 848 mg | 65% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
