Fearless 'fried' chicken



10 min


4 servings

* PLUS Baking Time: 40 minutes


  • 4 bone-in chicken breasts , halves or legs
  • 1 egg white
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp dried thyme leaves
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 to 1 tsp cayenne pepper
  • 2 tbsp vegetable oil


  • Preheat oven to 425F (220C). Place a rack on a broiling pan or baking sheet lined with foil for easy cleanup. Remove skin and any clinging fat from chicken and discard.
  • In a medium-size bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate. Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake to mix.
  • Dip a piece of chicken into buttermilk mixture, then place in paper bag. Close top and gently shake to evenly coat chicken. Place on rack. Repeat with remaining chicken, 1 piece at a time. Discard any flour mixture that does not cling to chicken. Do not sprinkle any remaining flour mixture over chicken. Using a pastry brush, lightly brush or dab oil over flour coating on chicken to ensure a crispy crust.
  • Bake in centre of 425F (220C) oven until coating is crisp and golden, from 40 to 45 minutes. Wonderful with oven-fried chips and crunchy coleslaw.

Nutrition (per serving)

  • Calories
  • 407,
  • Protein
  • 60.3 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 10.9 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 752 mg.

Moist with a complex taste reminiscent of Cajun seasonings, this oven-baked chicken will make you want to give up the high-fat fried variety, which seems dull in comparison.