Oven Fried Chipotle Chili Chicken
Get ready to elevate your weeknight dinner game with this Oven Fried Chipotle Chili Chicken—a healthier twist on classic fried chicken with a smoky, spicy kick! Tender, boneless chicken thighs are marinated in a tangy buttermilk and chipotle chili mixture, infusing them with bold Southwestern flavors. Coated in a crisp, golden crust made from seasoned panko breadcrumbs and baked to perfection, this dish delivers all the crunch of traditional fried chicken without the excess oil. Ready in just under an hour (excluding marinating time), this recipe is perfect for busy evenings while still feeling indulgent. Serve it with a zesty dipping sauce or a crisp green salad for a crowd-pleasing meal that’s as nutritious as it is delicious. Ideal for anyone looking for healthy baked chicken recipes packed with flavor!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 cup Buttermilk
- 1.5 tablespoons Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 large Eggs
- Cooking spray
Instructions
In a large bowl, combine the buttermilk, 1 tablespoon of chipotle chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray.
In a shallow bowl, mix the flour with the remaining 0.5 tablespoon of chipotle chili powder. In another shallow bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs and olive oil until evenly coated.
Remove each chicken thigh from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken first in the flour mixture, then dip it into the beaten eggs, and finally coat it with the panko breadcrumbs.
Place the breaded chicken thighs on the prepared wire rack. Spray the tops lightly with cooking spray to enhance crispiness.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Enjoy your Oven Fried Chipotle Chili Chicken with your favorite dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 8.4 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 222 mg | 17% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2023 mg | 43% | |
*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.
