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Crispy Buttermilk Oven-Fried Chicken (Makeover)

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Crispy Buttermilk Oven-Fried Chicken (Makeover)
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 5
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From Betty's Soul Food Collection... The secret’s revealed! You can have oven-fried chicken that’s moist on the inside and crispy, crunchy on the outside—just like pan-fried but with much less fat.
Updated Aug 5, 2009

Ingredients

  • 1 cup corn flakes cereal
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1/4 cup buttermilk
  • Cooking spray
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • 2
    Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
  • 3
    In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
  • 4
    Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Nutrition

280 Calories, 8g Total Fat, 33g Protein, 17g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
380mg
16%
Potassium
340mg
10%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
1g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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