IMG_1410Fried chicken is so good. It’s crunchy, tasty, and satisfying. Sadly, fried chicken can also have a great deal of salt and of course, tons of fat. Try oven frying for a healthier version. The coating is still surprisingly crunchy. This is good served right from the oven or chilled and served cold, making it an ideal picnic food. The recipe works for your favorite cut of chicken, but I prefer boneless thighs, especially for a picnic as they are easy to eat and no bones to deal with. Give it a try for yourself and discover just how good it is!


8 boneless chicken thighs

1-cup buttermilk

¼ cup water or lemon-lime soda

1 cup seasoned breadcrumbs

1 cup flour* See gluten-free version below.

1 tsp freshly cracked pepper

1 tbls chili powder

¼ cup canola or peanut oil (Do not use olive oil for this recipe.)

¼ cup cold butter or margarine

Mix buttermilk and water (or soda) in large bowl. Trim chicken off extra fat and soak in buttermilk 1 hour.

Preheat oven to 375 degrees. As oven is heating place oil and butter in glass baking pan and pop in oven to allow butter to melt.

Mix crumbs, flour, and spices. Dredge each pieced of chicken you have removed from the buttermilk in crumb mixture. Place in hot baking pan with butter and oil, skin side down. Bake 30 minutes. Turn and bake another 25 minutes or until thighs reach 160 degrees. Remove from pan onto paper towels for a few minutes before serving. Refrigerate if enjoying the chicken cold.


*If you are looking for a gluten-free version, finely crumb rice cereal  in your blender and substitute one cup rice cereal crumbs for the flour.

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