No Fat Fried Chicken

This is the oven-fried chicken trick that gives you the satisfying crunch of fried chicken with a fraction of the oil. The whole “fried” effect comes from buttermilk-soaking then bread-crumb dredging, baked at high heat on a foil-lined sheet sprayed with nonstick cooking spray.

Buttermilk is the secret weapon. Its acidity tenderizes the chicken breast (which is otherwise prone to dryness in oven cooking), and it gives the bread crumbs something sticky to grab onto. No egg dip required.

The dredge gets its flavor from Parmesan, dried rosemary and thyme, garlic powder, onion powder, and black pepper. The cheese melts into the crumbs during baking and adds salty depth that masks the lack of frying oil.

A hot oven at 400°F (200°C) for 35 to 40 minutes is what gives you the golden, crispy exterior. Pull the chicken when the breading is deep golden and a thermometer reads 165°F (74°C) at the thickest part of the meat.

Kitchen Tips

• Pat the chicken bone-dry before dipping in buttermilk; wet chicken dilutes the buttermilk and the coating won’t stick as well
• Use a wire rack on the baking sheet for the crispiest bottom; setting the chicken directly on foil leaves that side soft
• Spray the breaded chicken with cooking spray before baking for extra crisping; the fine mist of oil mimics fried texture without much added fat
• Let it rest 5 minutes after baking; cutting immediately releases the juices into the pan instead of into the meat

Variations

• Use boneless chicken thighs in place of breasts for a richer, juicier version
• Add a teaspoon of smoked paprika to the dredge for a smoky depth
• Substitute panko crumbs for regular bread crumbs for an even crispier crust