Fried chicken is a universally loved dish, savored by people across cultures and continents. However, the traditional preparation method is often high in fat, making it a less-than-ideal choice for those of us trying to eat healthier. But what if I told you there’s a way to enjoy the crispy, juicy goodness of fried chicken without the guilt? Yes, you read that right! My No-Fat Added Oven Fried Chicken recipe is the answer to your prayers. This dish takes the traditional fried chicken and gives it a healthy twist, without compromising on taste. The chicken is coated in a flavorful mix of Parmesan cheese, bread crumbs, and a unique blend of spices, then baked to perfection. What makes this recipe stand out is the use of nonfat buttermilk and vegetable cooking spray instead of oil, significantly reducing the fat content. I absolutely love this recipe because it combines health and taste in the best possible way. Plus, it’s super easy to prepare, making it a perfect choice for a busy weeknight dinner. So, are you ready to give this healthier, oven-fried chicken a shot? I promise, it’ll be worth it!
Ingredients
- 4 skinless, boneless chicken breast halves (about 3 oz. each)
- vegetable cooking spray
- 3 Tbsp. grated Parmesan cheese
- 1/2 c. dry bread crumbs
- 1 tsp. dried thyme
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt (optional)
- 3/4 c. nonfat buttermilk
Baking Instructions
- Heat oven to 350°.
- Rinse chicken with cold running water; blot dry with paper towels.
- Coat nonstick baking sheet with vegetable cooking spray.
Calorie: 300
Total cooking time: 45 minutes
Difficulty level: Easy
Buh-bye, Fat! Hello, Tasty Oven Fried Chicken!
I was rummaging through the fridge one day, and my eyes landed on a pack of skinless chicken breasts. It was like they were begging me, “Release us from this frosty prison, oh noble chef!” So, I obliged. After all, who can resist the call of the chicken, right? But as I thought about how to prepare it, a challenge came to mind. Could I make a tantalizing, crispy chicken dish without adding any extra fat?
The Ingredients: A Gathering of Heroes
As I assembled my team of ingredients, it felt like I was gathering a group of superheroes. Each one had its unique power, ready to lend its strength to the cause. We had our four fearless, skinless, boneless chicken breast halves. Our trusty sidekick, the vegetable cooking spray, ready to keep our chicken from sticking to its destiny. And of course, the dynamic duo of 3 Tbsp. of grated Parmesan cheese and 1/2 c. of dry bread crumbs, eager to form the perfect crust.
Our spice squad was ready too — 1 tsp. of dried thyme, 1/4 tsp. each of garlic and onion powder, and an equal amount of ground black pepper — all set to bring the heat. The optional 1/4 tsp. of salt was there too, just in case we needed an extra kick. Last, but certainly not least, was the 3/4 c. of nonfat buttermilk, the secret weapon that would bring it all together.
The Preparation: A Dance of Flavors
With the oven preheated to a toasty 350°, it was time to get down to business. I rinsed the chicken under cold running water, patting them dry with paper towels. It was like prepping them for a big performance, and they were the stars of the show.
The nonstick baking sheet got a spritz of the vegetable cooking spray, like a touch of perfume before a big date. The chicken breasts were then dipped in the nonfat buttermilk, like taking a quick swim before a sunbath. They then rolled in the mix of Parmesan cheese, bread crumbs, and our spice squad, getting their groove on in the flavorful dance.
The Cooking: A Symphony of Scents
As the chicken breasts hit the baking sheet, I could already imagine the symphony of scents that would soon fill my kitchen. Into the oven they went, like brave warriors marching into battle. The wait was the hardest part. Every waft of aroma that escaped the oven was like a teaser of the deliciousness to come.
The “Frying”: An Oxymoron in Action
The humor of this dish is that despite its name, there’s no actual frying involved. It’s like calling a hairless cat “Fluffy.” But hey, I’m not complaining. With the crackling sounds from the oven and the golden-brown crust forming on the chicken, it’s hard to tell it’s not fried. And the best part? No oil splatters to clean up afterward. Now, that’s what I call a win!
The Verdict: A Triumph of Taste
Finally, the oven timer rang, signaling the end of our cook-time odyssey. I pulled the tray out and there they were — our no-fat added oven fried chicken. Crispy, golden, and utterly irresistible. The taste? A perfect harmony of flavors, with each spice making its presence known, but none overpowering the other.
So, there you have it folks. A dish that’s all kinds of tasty and healthy too. It’s like finding out your favorite movie also has a great sequel. So the next time your chicken breasts give you that pleading look, you know what to do!
