Oven-Fried Barbecue Chicken

Bypass the fryer in favor of this crisp baked chicken alternative. It’s coated in honeyed barbecue sauce just before serving for a delicious finish.

  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

1
cup buttermilk
1
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon pepper
3- to 3 1/2-lb cut-up broiler-fryer chicken
Cooking spray
1/2
cup barbecue sauce
2
tablespoons honey
  • 1 Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
  • 2 Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
  • 3 Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.

Expert Tips

Round out this barbecue chicken dinner with coleslaw from the deli and corn muffins from the bakery.

Give this chicken an Asian twist by using bottled teriyaki glaze or sauce instead of the honey and barbecue sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
720mg
720%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.