Low-Fat Oven Fried Chicken
Enjoy this flavorful low-fat oven-fried chicken that offers a crispy exterior with tender meat. Coated in crunchy cornflakes and seasoned with garlic salt, paprika, and pepper, it's a healthier alternative for family dinners or casual gatherings, delivering satisfying crunch without the guilt.
Ingredients
Instructions
- Mix crushed cornflakes, garlic salt, paprika, and pepper in a bowl.
- Remove the skin from the chicken pieces and dip them in melted oleo or buttermilk.
- Roll the chicken in the cornflake mixture until coated.
- Place the coated chicken pieces on an ungreased foil-lined cookie sheet or shallow pan, leaving space between pieces.
- Bake in a preheated oven at 350°F (175°C) for 1 hour until cooked through and crispy.
Tips & Substitutions
For a crunchier coating, try adding a tablespoon of grated Parmesan cheese to the cornflake mixture. If you prefer buttermilk, it can be substituted with yogurt thinned with a little water. Ensure the chicken is patted dry before coating to help the mixture stick better. This recipe can also be adapted by using boneless chicken breasts for a quicker cooking time.
Serving Suggestions
Serve this low-fat oven fried chicken with a side of steamed vegetables or a fresh garden salad for a healthy meal. It pairs beautifully with Oven Baked Hash Browns for a comforting dinner. Consider adding a tangy dipping sauce like honey mustard for extra flavor. This dish is also excellent for meal prep throughout the week.
Storage & Reheating
Store leftover oven fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through, ensuring the coating remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Oven Fried Chicken contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat. It is a good source of vitamin C (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken?
Yes, you can use chicken breasts or wings if you prefer. Just be mindful of the cooking time, as breast meat cooks faster than thighs or legs. Adjust the baking time accordingly to ensure the chicken is cooked through without drying out.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute crushed cornflakes with gluten-free breadcrumbs or crushed gluten-free cereal. Just make sure to check the packaging to ensure there are no hidden gluten ingredients.
Can I freeze the leftovers?
Yes, you can freeze the cooked chicken. Wrap the pieces tightly in aluminum foil or place them in a freezer-safe bag. They can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake as instructed for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).