Best 8 Baked Up Fried Chicken Low Fat Recipes

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**Baked-Up Fried Chicken: A Healthier Twist on a Classic**

Crispy, golden-brown fried chicken is a beloved dish enjoyed by people of all ages. However, traditional fried chicken is often high in fat and calories, making it an unhealthy choice for those looking to maintain a balanced diet. This recipe offers a healthier alternative: baked-up fried chicken. This innovative cooking method combines the flavor and texture of fried chicken with the healthier benefits of baking, resulting in a delicious and guilt-free meal.

The baked-up fried chicken recipe uses skinless, boneless chicken breasts or thighs coated in a flavorful breading made from a blend of spices, herbs, and almond flour. The chicken is then baked until crispy and cooked through, resulting in a juicy and tender interior encased in a crunchy, golden-brown crust.

In addition to the classic baked-up fried chicken recipe, this article also includes variations to cater to different dietary preferences and taste buds. For those who prefer a spicier kick, there's a recipe for Buffalo-style baked-up fried chicken, coated in a fiery buffalo sauce. For those seeking a healthier alternative, there's a gluten-free baked-up fried chicken recipe made with a breading that excludes wheat flour. And for those who love the taste of traditional fried chicken but want to cut down on calories, there's a low-fat baked-up fried chicken recipe that uses a reduced-fat breading and leaner cuts of chicken.

Whether you're looking for a healthier version of your favorite comfort food or simply seeking new and exciting ways to enjoy chicken, this article has something for everyone. With its crispy crust, juicy interior, and healthier cooking method, baked-up fried chicken is a delicious and satisfying meal that can be enjoyed by the whole family.

Here are our top 8 tried and tested recipes!

EGGLESS OVEN FRIED CHICKEN TENDERS



Eggless Oven Fried Chicken Tenders image

There is nothing ho-hum about these Eggless Oven Fried Chicken Tenders! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.

Provided by Oriana Romero

Categories     Main Course

Time 40m

Number Of Ingredients 8

1 lb (450 g) chicken breast, (boneless and skinless (about 2 -3 medium-size chicken breasts))
1 cup (240 ml) buttermilk
1 cup (80 g) cornflakes
1 cup (100 g) seasoned bread crumbs or panko ((see notes))
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper ((optional))

Steps:

  • Use a sharp knife to trim the fat from the chicken breasts and cut it into tenders.
  • Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight.
  • Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.

Nutrition Facts : Calories 303 kcal, Carbohydrate 31 g, Protein 31 g, Fat 5 g, SaturatedFat 1 g, Sodium 648 mg, Sugar 5 g, ServingSize 1 serving

OVEN FRIED CHICKEN



Oven Fried Chicken image

This oven "fried" chicken is extra crispy from a secret ingredient - bran flakes! It's moist yet still light since little oil is used. You can also make it in the air fryer!

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 10

6 large bone-in drumsticks (skin removed)
2 1/2 cups bran flakes ((use gluten-free corn flakes for GF))
3 tsp kosher salt (less if you are using regular salt)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp fresh black pepper
1/2 tsp cayenne pepper
5 tbsp Hellman's light mayonnaise
1 tsp Dijon mustard
Oil spray

Steps:

  • Preheat oven to 400F.
  • Line a baking sheet with foil and set a rack above. Spray rack with oil.
  • Crush cereal in a food processor or chopper.
  • In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper.
  • Place in a shallow dish or ziplock bag.
  • Combine mayonnaise and Dijon mustard.
  • Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture.
  • Place chicken on wire rack and spray with oil.
  • Bake 45 minutes, or until the chicken is cooked through in the center and reaches an internal temp of 165F.
  • Spray the tops of the chicken with oil and air fry 370F 22 to 24 minutes, turning the chicken halfway and spraying the top again, until the crumbs are golden and the chicken is cooked through.

Nutrition Facts : ServingSize 1 drumstick, Calories 158 kcal, Carbohydrate 15 g, Protein 14.5 g, Fat 5 g, Fiber 3.1 g, SaturatedFat 1 g, Cholesterol 48 mg, Sugar 3.5 g, Sodium 835 mg

CRISPY BAKED 'FRIED' CHICKEN



Crispy Baked 'Fried' Chicken image

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

Steps:

  • Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
  • Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
  • Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
  • In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
  • Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
  • Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
  • Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
  • Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

VERY SIMPLE OVEN FRIED CHICKEN -- LOW FAT



Very Simple Oven Fried Chicken -- Low Fat image

About as simple as it gets with less calories!!. Good hot or cold, great for picnics. (I was surprised I couldn't find this already posted!)

Provided by Derf2440

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 5

2 skinless chicken breast halves, bone in
vegetable oil cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Sprinkle salt and pepper over both sides of chicken.
  • Spray chicken all over with veggies spray.
  • Sprinkle all over with paprika.
  • Fit a rack into a roasting pan; spray with veggie spray.
  • Place chicken bone side down on roaster rack.
  • Roast for approximately 45 minutes or until juices run clear.

Nutrition Facts : Calories 138.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 719.1, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 25.2

ULTRA LOW FAT CHICKEN-FRIED CHICKEN WITH CREAM GRAVY



Ultra Low Fat Chicken-Fried Chicken With Cream Gravy image

Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.

Provided by Tina A

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 egg whites, slightly beaten
2 cups corn flakes
salt and pepper
4 tablespoons flour
1 cup chicken broth, spoon off fat
1/2 cup evaporated skim milk
1 cup skim milk
2 teaspoons Molly McButter
salt and pepper

Steps:

  • Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
  • Dip in egg white and roll in crushed corn flakes.
  • In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
  • Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
  • In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!

LOW-FAT BISQUICK OVEN FRIED CHICKEN



Low-Fat Bisquick Oven Fried Chicken image

I make this about once a week at our house. All three kids like it (and hubby too) and it is one of my own favorites as well. It's such a great alternative to the heavily-fried chicken, but I'm telling you...it tastes JUST as great!

Provided by Debidoo

Categories     Whole Chicken

Time 1h5m

Yield 2 pieces each, 4 serving(s)

Number Of Ingredients 6

2 -3 lbs meaty chicken pieces (we like thighs)
2/3 cup Bisquick reduced-fat baking mix
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter

Steps:

  • Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
  • Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
  • Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
  • When butter is melted in pan (pan should be hot), place meat in pan, meaty sides down.
  • Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
  • Excellent with mashed potatoes, biscuits, and green beans!

Nutrition Facts : Calories 324.9, Fat 23.8, SaturatedFat 7.8, Cholesterol 111.1, Sodium 703.9, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 25.8

BAKED-UP FRIED CHICKEN, LOW FAT



Baked-Up Fried Chicken, Low Fat image

Forget about that greasy version of fried chicken that soaks through the takeout container before you get it home. Get all the crunch with half the calories using this hassle-free oven method. Skinless, boneless chicken breasts stay moist and tender beneath a crispy coating of spices.

Provided by Annacia

Categories     High Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup low-fat buttermilk
1 egg white
6 boneless skinless chicken breasts
1/2 cup all-purpose flour
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano leaves
2 teaspoons chili powder
2 teaspoons baking powder
1 -2 tablespoon olive oil

Steps:

  • . Preheat oven to 450F (230C).
  • Line a rimmed baking sheet with foil and set a wire rack on top.
  • Spray rack with cooking spray.
  • In a large bowl, whisk buttermilk with egg white, add chicken and turn to evenly coat.
  • Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag.
  • Close top and gently shake to evenly mix.
  • Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag.
  • Close top and shake gently to evenly coat.
  • Remove from bag, shaking off excess coating, then place on rack, repeat with remaining chicken, one piece at a time.
  • Discard any remaining milk and flour mixtures.
  • Using a brush, lightly dab oil as evenly as possible over coating on chicken.
  • Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.
  • TIP:.
  • If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.

Tips:

  • Use a flavorful marinade. Marinating the chicken in a mixture of herbs, spices, and liquids helps to infuse it with flavor and keep it moist. Some good options include buttermilk, yogurt, olive oil, lemon juice, and herbs like rosemary, thyme, and oregano.
  • Don't overcrowd the baking sheet. Make sure there is enough space between the chicken pieces so that they can cook evenly. If they are too close together, they will steam instead of bake and won't get crispy.
  • Flip the chicken halfway through cooking. This helps to ensure that the chicken cooks evenly on both sides.
  • Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Let the chicken rest before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Baked fried chicken is a healthier alternative to traditional fried chicken. It is made with less oil and fat, and it has a crispy outer coating and a juicy, flavorful interior. This recipe is easy to follow and can be made with a variety of marinades and seasonings. So next time you're craving fried chicken, try this baked version instead. You won't be disappointed!

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