Oven-Fried Chicken Recipes

First up is our Parmesan and Pine Nut-Crusted Oven-Fried Chicken. The combination of parmesan cheese and pine nuts lends an extra boost of flavor to this dish. The crust gets golden and crisp in the skillet and helps insulate the chicken to keep it supremely juicy.

Crisp chicken in this BLT salad boosts a favorite side salad to a healthy main-course attraction. If you don’t have buttermilk, you can substitute with 1 cup of Greek yogurt and 1 tbsp of milk instead. Don’t skip the step of browning the chicken to make sure it stays juicy in the oven and golden brown on the outside. This light and fresh dinner can be enjoyed by the whole family and would be great to serve to company as a different option at a summer barbeque. Great additions to this salad would be sliced avocado, few dashes of your favorite hot sauce or hard-boiled eggs for extra protein.

Marinating chicken breasts for four hours in a classic combination of buttermilk, egg, onion powder, and a hint of red pepper yields tender, flavorful results. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven.

Get the crispy taste of fried chicken for less than 300 calories. For a flavor swap, use pecans in place of the walnuts.

Chicken nuggets populate almost every kid’s menu in America, but it’s safe to say that adults are fond of these little crispy bites as well. When fries and sauces are added, your meal can rack up to almost 700 calories. We’ve managed to get that same great chicken nugget taste, yet shaved off over half the calories in our lightened-up version.

Cracker meal gives the coating more crunch—look for it on the baking aisle of your supermarket. If you can’t find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they’re finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin. Add a dinner roll to round out the meal.

These chicken fingers will have your loved ones—especially the kids—begging for an encore. The crunchy coating of lightly breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect paring.