This oven fried chicken comes out so juicy and moist on the inside and crunchy on the outside!
CRISPY Sriracha Buttermilk Oven Fried Chicken! SO moist with just a bit of kick 😉
This Skinny Oven Fried Chicken is baked in the oven, yet still has so much spicy flavor and a so satisfying crunch!
5 Weight Watchers Freestyle Smartpoints per serving
Ingredients:
For the brine:
6 Chicken drumsticks
½ tsp. Paprika
2 tsp. Minced garlic
1 tsp. Poultry seasoning
Salt and pepper to taste
1 C. Low-fat Buttermilk
For the breading:
½ C. Regular seasoned bread crumbs
½ C. Panko seasoned bread crumbs
3 Tbsp. Parmesan cheese
1 tsp. Paprika
½ tsp. Chili powder
½ tsp. Garlic powder
Salt and pepper to taste
How to make Skinny Buttermilk Oven Fried Chicken:
Step 1. Season the chicken with the paprika, minced garlic, poultry seasoning, and salt and pepper taste and place it into a bowl or deep-sided baking dish.
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Step 2. Pour the buttermilk over the chicken, and cover the container. Chill in the fridge for 3 hours or up to overnight.
Step 3. Combine the ingredients for the breading, and place on a plate or in a shallow bowl.
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Step 4. Remove the chicken from the brine and roll in the breading.
Step 5. Place the chicken onto a baking rack on a baking sheet, and bake for 40-45 minutes, or until completely cooked through.
Step 6. Garnish with freshly chopped parsley before serving if desired.
Enjoy!
Now, remember to save this recipe on Pinterest for later 🙂
Skinny Buttermilk Oven Fried Chicken

Ingredients
For the brine:
- 6 Chicken drumsticks
- ½ tsp. Paprika
- 2 tsp. Minced garlic
- 1 tsp. Poultry seasoning
- Salt and pepper to taste
- 1 C. Low-fat Buttermilk
For the breading:
- ½ C. Regular seasoned bread crumbs
- ½ C. Panko seasoned bread crumbs
- 3 Tbsp. Parmesan cheese
- 1 tsp. Paprika
- ½ tsp. Chili powder
- ½ tsp. Garlic powder
- Salt and pepper to taste
Instructions
- Season the chicken with the paprika, minced garlic, poultry seasoning and salt and pepper taste and place it into a bowl or deep sided baking dish.
- Pour the buttermilk over the chicken, and cover the container. Chill in the fridge for 3 hours or up to overnight.
- Combine the ingredients for the breading, and place on a plate or in a shallow bowl.
- Remove the chicken from the brine and roll in the breading.
- Place the chicken onto a baking rack on a baking sheet, and bake for 40-45 minutes, or until completely cooked through.
- Garnish with freshly chopped parsley before serving if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 120mgSodium: 784mgCarbohydrates: 30gNet Carbohydrates: 0gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 30g
You didn’t mention the temperature the chicken should be cooked at?