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Spicy oven-fried chicken

5
Points®
Total Time
51 min
Prep
6 min
Cook
45 min
Serves
8
Difficulty
Easy
Fried chicken is not off-limits when you make it like this. Oven baked with a panko-almond coating, these drumsticks are ready in under and hour and rival any fried version. Try as a great dinner main, party app, or picnic feast. Hot or room temp, the spice comes from a dash of hot pepper sauce. Use more if you want to amp the heat or less if you don't want the spice. The buttermilk dip keeps the chicken moist while baking and helps the crispy coating adhere. The unique addition of almonds to the coating brings a compelling nutty hit to each bite. Serve with your favorite slaw or alongside a cool green salad. Keep the heat and use arugula for a peppery kick.

Ingredients

Cooking spray

6 spray(s)

1% low fat buttermilk

½ cup(s), low-fat

Hot pepper sauce

2 tsp

Uncooked skinless boneless chicken thigh

2½ pound(s)

Dried plain breadcrumbs

½ cup(s), seasoned

Almonds

½ cup(s), sliced, ground

Table salt

¼ tsp

Black pepper

½ tsp, freshly ground

Instructions

  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 thigh per serving.

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