Low Fat Classic Fried Chicken
Indulge in the irresistible crunch and flavor of your favorite fried chicken without the guilt with our Low Fat Classic Fried Chicken recipe! This health-conscious twist on a timeless dish features boneless, skinless chicken breasts marinated in tangy low-fat buttermilk and a hint of hot sauce for extra flavor depth. Coated in a perfectly seasoned mixture of all-purpose flour, cornstarch, and spices, the chicken is first pan-seared in olive oil for a golden crust, then baked to crispy perfection—all without the need for deep frying. With just a spritz of cooking spray to enhance crispiness, this lightened-up version delivers all the satisfaction of classic fried chicken while keeping calories in check. Ready in under an hour, it's the ideal main for family dinners or casual gatherings when paired with your favorite sides.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Low-fat buttermilk
- 1 tablespoon Hot sauce
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 1 as needed Cooking spray
- 2 tablespoons Olive oil
Instructions
In a large bowl, mix the low-fat buttermilk and hot sauce together.
Place the chicken breasts in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat it with cooking spray.
In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and baking powder.
Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge the chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off the excess flour.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Add the chicken breasts to the skillet, cooking for about 2-3 minutes on each side, or until golden brown. You may need to do this in batches to avoid overcrowding the skillet.
Transfer the chicken breasts to the prepared baking sheet.
Lightly spray the tops of the chicken with cooking spray to enhance crispiness.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The chicken should be cooked through and juices should run clear.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your low fat classic fried chicken with your choice of sides!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.6 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2396 mg | 51% | |
*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.
