Spicy Oven-Fried Chicken
- Total Time
The chicken is dipped in buttermilk to keep it juicy and tender, and coated with seasoned bread crumbs and ground almonds.
low-fat buttermilk½ cup(s), low-fat
hot pepper sauce2 tsp
uncooked boneless skinless chicken thigh(s)2 ½ pound(s)
dried plain breadcrumbs½ cup(s), seasoned
almonds½ cup(s), ground
table salt¼ tsp
black pepper½ 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.