Oven-Fried Chicken

Name: Oven-Fried Chicken
Yield: serves 4
Ingredients: 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces, wings reserved for another use; 1/4 cup low-fat buttermilk; 1 garlic clove, minced; 2 teaspoons coarse salt; 1/4 teaspoon ground pepper; 6 slices whole-wheat sandwich bread; 3 tablespoons vegetable oil, such as safflower

December 22, 2011

WHY IT’S LIGHT Baking the lightly breaded pieces on a wire rack results in “fried” chicken that is lower in fat and calories; removing the skin before cooking also helps. For spicier chicken, add a few drops of hot sauce to the buttermilk marinade.

Recipe notes

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