oven fried chicken

it looks fried, it tasted fried, but there’s no gallons of frying oil needed. perfect!

**interpreted from cooking light**

3/4 cup low-fat buttermilk

2 lbs chicken parts, skinned*

1/2 cup all purpose flour

1 tsp salt

1/2 tsp group red pepper

1/4 tsp black pepper

1/4 tsp ground cumin

cooking spray

combine first 4 ingredients in a large plastic bag; seal. marinate in refrigerator at least 1 hour, shaking occasionally.

preheat oven to 450 degrees.

combine flour, salt, peppers, and cumin in shallow dish. remove chicken from marinate bag, discard bag. add chicken, one piece at a time, to flour mixture and coat in mixture. remove chicken and shake off excess flour.

place chicken on a non-stick baking sheet**. lighty coat chicken with cooking spray. bake at 450 degrees for 35 minutes or until done, turning after 20 minutes.

*i left my skin on, isn’t that kind of the point of fried chicken?

**i lined a non-stick baking sheet with wax paper as the original recipe says to but it made a huge mess and took all the skin off. some of the chicken came completely off the way paper and seemed to hold up better without it.


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