Spicy Oven-Fried Chicken

Total Time
51 min
6 min
45 min
The chicken is dipped in buttermilk to keep it juicy and tender, and coated with seasoned bread crumbs and ground almonds.


low-fat buttermilk

½ cup(s), low-fat

hot pepper sauce

2 tsp

uncooked boneless skinless chicken thigh(s)

2½ pound(s)

dried plain breadcrumbs

½ cup(s), seasoned


½ cup(s), sliced, ground

table salt

¼ tsp

black pepper

½ tsp, freshly ground


  1. Preheat the oven to 425°F. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place it in the pan.
  2. Combine the buttermilk and hot pepper sauce in a 9 x 13-inch baking dish. Place the 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 crumb mixture, turning to coat all sides. Discard the excess buttermilk mixture and bread crumb mixture. Place the chicken on the rack; lightly spray the chicken with nonstick spray.
  4. Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 180°F, about 25 minutes longer. Yields 1 chicken tigh per serving.

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