Monday, December 8, 2014

Southwest Buttermilk Oven Fried Chicken

I've made baked chicken plenty of times in my life but I have never tried to make oven "fried" chicken before. Kinda crazy, but I always thought it would be time consuming and I like easy meals. Well, this chicken recipe is definitely easy...and only four ingredients! It turned out perfectly!

Southwest Buttermilk Oven Fried Chicken
Makes 8 pieces
WW PP=4 Per Piece
Cal 170, Carbs 11, Fat 6.7, Protein 17.2

8 pieces of chicken (I used boneless skinless thighs)
1 cup all purpose flour
1.25 cups buttermilk
2 tbsp. southwest seasoning blend (I used Mrs. Dash)
1/2 tsp. salt

Place chicken in large freezer Ziploc bag. Pour buttermilk over chicken. Place in fridge for at 5 hours. (The longer the better!)

In a large bowl mix together flour, seasoning blend, and salt. Dredge each piece of chicken in flour mixture and lay onto a cookie sheet fitted with a oven safe wire rack on top.

Bake 400 for 40-45 minutes (flipping halfway) or until golden brown and juices run clear. Enjoy!


  1. I love buttermilk fried chicken, but I find if I fry it with the buttermilk and breading it makes the batter too tough. Baking it would be much better and not create the mess of frying.

    Thanks for linking to Holiday Best.


  2. I need to use my crock pot more. Your recipes always sound so wonderful. Thank you for sharing at The Southern Special.


I'd love to hear from you. Please leave your comments below.

Related Posts Plugin for WordPress, Blogger...