Oven-Baked Herbed Chicken

The chicken is soaked in flavorful, lowfat buttermilk, then coated with bread crumbs and spices and baked to succulent perfection.

Buttermilk works its magic tenderizing the chicken, and the herbs and bread crumbs deliver flavor and crunch. As tasty and satisfying as fried chicken — and healthier.

Oven-Baked Herbed Chicken

Makes 12 servings**
4 PointsPlus® values per serving
Adapted from B. Smith Cooks Southern-Style (Scribner, 2009)

Ingredients

  • 3 whole skinless, bone-in chicken breasts (6 breast halves)
  • 2 cups buttermilk
  • 1 Tbsp reduced-sodium soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp poultry seasoning
  • Cooking spray
  • 3/4 cup plain bread crumbs
  • 1/2 tsp seasoned pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • Salt and freshly ground pepper to taste

Instructions

  1. Cut each chicken breast half in halves or thirds, diagonally, leaving some bone on each piece. Place chicken in large bowl or resealable gallon-size plastic bag and set aside.
  2. In another bowl, whisk together buttermilk, soy sauce, garlic powder, onion powder and poultry seasoning, then pour mixture over chicken, cover and refrigerate. After 4 hours, remove chicken from buttermilk marinade.
  3. Preheat oven to 375°F. Spray baking sheet with cooking spray.
  4. In large bowl, combine bread crumbs, seasoned pepper, paprika and thyme. Roll chicken pieces in mixture, tossing to coat well.
  5. Place chicken bone-side-down on prepared baking sheet. Lightly coat chicken with cooking spray. Bake for 30 to 35 minutes, or until juices run clear when pierced at the bone with a sharp knife. Season with salt and pepper. Serve hot or at room temperature. Serving size: 1 chicken breast piece.
Notes from B. Smith
Fried chicken is a Southern classic, and no picnic would be complete without it. This oven-baked chicken is a healthier variation on the original but lacks none of the taste.
Thick and creamy, buttermilk is lower in fat and calories than regular milk (because the fat from buttermilk has already been removed to make butter), yet it adds a delicious flavor.

Notes from Weightwatchers.com
When calculating the PointsPlus values for this recipe, we allowed for 12 servings.
ADVERTISEMENT
Free Newsletter Get it now
ADVERTISEMENT