Finally, a fried chicken recipe we can get behind. The blend of spices give this chicken dish a kick, but it's low in saturated fat (2.5 g per serving) thanks to low-fat buttermilk and removing the skin prior to cooking. To give it a crispy coating, the chicken is first browned in a skillet (4 minutes per side) and then baked at 425 degrees for about 30 minutes. This gives it a crispy coating that locks in moisture.

By Theresa Tamkins
September 24, 2012
You won’t miss the skin (or saturated fat) on this fried chicken. Browning the chicken pieces on the stove top ensures a crispy coating that locks in moisture, and the blend of spices adds a peppery kick that is sure to be “finger-lickin’ good.” Try this recipe: Oven-Fried Chicken
Oven-Fried Chicken recipe


Randy Mayor

Finally, a fried chicken recipe we can get behind. The blend of spices give this chicken dish a kick, but it's low in saturated fat (2.5 g per serving) thanks to low-fat buttermilk and removing the skin prior to cooking.

To give it a crispy coating, the chicken is first browned in a skillet (4 minutes per side) and then baked at 425 degrees for about 30 minutes. This gives it a crispy coating that locks in moisture.

Ingredients: low-fat buttermilk; egg whites; all-purpose flour; cornmeal; salt; black pepper; ground red pepper; chicken breast halves, skinned; chicken thighs, skinned; chicken drumsticks, skinned; canola oil; cooking spray

Calories: 450 calories

Try this recipe: Oven-Fried Chicken

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