Spicy Oven-Fried Chicken
SmartPoints® value per serving
The chicken is dipped in buttermilk to keep it juicy and tender, and coated with seasoned bread crumbs and ground almonds.
½ cup(s), low-fat
Hot pepper sauce
Uncooked boneless skinless chicken thigh(s)
Dried plain breadcrumbs
½ cup(s), seasoned
½ cup(s), sliced, ground
½ tsp, freshly ground
- 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.
- 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.
- 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.
- 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.