Low Fat Classic Deep Fried Chicken
Enjoy the irresistible crunch of fried chicken with a guilt-free twist in this "Low Fat Classic Deep Fried Chicken" recipe! Marinated in tangy low-fat buttermilk for maximum tenderness, the chicken gets a perfectly spiced coating of all-purpose flour, cornstarch, and aromatic seasonings like paprika and garlic powder. Instead of traditional deep frying, this recipe uses a clever baking technique with nonstick spray oil to achieve a crispy golden crust that's just as satisfying as the original—without the extra fat. Ready in under an hour, this healthier alternative is perfect for busy weeknights or as a crowd-pleasing centerpiece for casual gatherings. Serve it with a spritz of lemon wedges for a burst of freshness, and you've got a dish that’s equal parts delicious and nutritious!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, skinless
- 1 cup Buttermilk, low fat
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Baking powder
- as needed Nonstick spray oil
- for serving Lemon wedges
Instructions
Cut the chicken breasts into approximately two-inch wide strips. This will help with even cooking and ensure a crispy coating.
Place the chicken pieces in a large bowl and pour the buttermilk over them. Ensure the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
In a shallow dish, combine flour, cornstarch, salt, black pepper, garlic powder, paprika, and baking powder.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with nonstick oil.
Take each piece of chicken from the buttermilk, allowing any excess to drip off, and dredge it in the flour mixture until fully coated. Lightly shake off any excess flour and place the chicken onto the prepared baking sheet.
Lightly spray the tops of the coated chicken with more nonstick oil. This helps in achieving a crispy texture without deep frying.
Bake the chicken in the preheated oven for 15 minutes. Flip each piece over, lightly spray again with the nonstick oil, and continue baking for another 15 minutes, or until the chicken is fully cooked through and golden brown.
Remove from the oven and let it sit for a few minutes before serving. The chicken should be crispy on the outside and juicy on the inside.
Serve with lemon wedges for an optional touch of freshness and flavor.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.7 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2368 mg | 50% | |
*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.
