spicy oven fried chicken

(originally made 10/2005)

Made this for lunch today, with some tweaks. Super good, and DH said, definitely make that again! :)

My changes were that I used 1 lb of boneless chicken breasts instead of the thighs.  Didn't have hot pepper sauce, so used about 1T chili powder instead.  Used the cornflake crumbs instead of almonds, due to DH's nut allergy.

I figured points to be 6.5 per serving, making it 3 servings using 3 boneless chicken breasts.


1/2 C lowfat buttermilk
2 tsp hot pepper sauce
8 skinless, bone-in chicken thighs
1/2 C seasoned dry bread crumbs
1/2 C ground almonds -or- corn flake crumbs
1/4 tsp salt
1/2 tsp ground pepper

1) preheat oven to 425. Line a roasting pand with foil; spray the rack with nonstick spray and place in the pan.

2) Combine the buttermilk and hot pepper sauce in a 13x9 baking dish. Place chicken in the buttermilk mixture, turning to coat; set aside.

3) Combine the bread crumbs, almonds, salt and pepper on a shallow plate. Dip the chicken into the crumbs, turning to coat all sides. Discard excess buttermilk mixture and bread crumb mixture. Place the chicken on the rack, lightly spray with PAM.

4) Bake 20 mins, then lightly spray the chicken again wit the PAM. Bake until the chicken is golden and an instant read thermometer inserted into the meat reads 180, about 25 mins longer

Yield: 8 servings, 5 ww points per serving.

NOTE: Substitue corn flake crumbs for the ground almonds and decrease points value by 1 (4 ww per serving)

Source: Weight Watchers Magazine


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