Skip to Content

Healthier Unfried Chicken

Sharing is caring!

Looking for a new and delicious way to eat chicken? This Healthier Unfried Chicken recipe fits the bill.

Since everyone in our family has been doing our best to eat better, I have been trying to create delicious recipes that feel bad for you but are not really bad at all.

This recipe for healthier unfried chicken tastes just like the real deal but is packed so full of flavor.

How to Make Healthier Unfried Chicken

If you are looking at these photos and thinking, “That totally looks like fried chicken”, I can promise you that it is not. It is oven-fried chicken, which makes it lower in calories and fat but still crunchy and delicious.

Healthier Unfried Chicken

There’s absolutely no searing or frying here. The chicken has the same crispy, golden texture as the real deal. This chicken dish is moist and juicy thanks to the baking method.

healthier unfried chicken featured

Make this chicken in no time flat! The best part is there isn't a greasy mess to clean after! And, no fried smells that linger on and on and on for days at a time.

The cooking time will depend on the thickness and size of your chicken. I've used breasts, tenderloins, thighs, legs, wings, etc. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).

For another great healthier chicken recipe, check out this Crispy Air Fryer Chicken Breast.

Looking for more chicken recipes? Check out this fun list!

Yield: 8 breasts

Healthier Un-fried Chicken

Healthier Un-fried Chicken

This easy recipe for fried chicken is baked in the oven but still gives it that crispy crunchy taste of fried chicken

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • Cooking spray
  • 2 to 3 shakes hot sauce, such as Tabasco, optional
  • 1 cup buttermilk, well shaken
  • 4 cups cornflake crumbs
  • 8 assorted chicken pieces, skin on
  • Salt and pepper

Instructions

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
  2. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
  3. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 402Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 650mgCarbohydrates: 75gFiber: 2gSugar: 41gProtein: 14g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Previous
Why I am Not Afraid to Travel Alone
Next
Coconut Oil Fudge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe
shares