Best Oven Fried Chicken Cooking Light Recipes

Oven-Fried Chicken Parmesan (Cooking Light) image

Provided by Chef by Chance

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko breadcrumbs
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup tomato-basil pasta sauce
1/2 cup parmigiano-reggiano cheese, grated
3/4 cup part-skim mozzarella cheese, shredded

Steps:

Preheat oven to 450°.
Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
Bake 6 minutes or until chicken is done.

Nutrition Facts : Calories 536.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 133.1, Sodium 1015, Carbohydrate 25.8, Fiber 1.3, Sugar 4.7, Protein 59.3

Oven-Fried Chicken (Cooking Light ) image

Provided by Chef by Chance

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup low-fat buttermilk
2 egg whites, beaten
1 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon black pepper
2 skinless chicken breast halves
2 skinless chicken thighs
2 skinless chicken drumsticks
2 tablespoons canola oil
cooking spray

Steps:

Preheat oven to 425.
Prepare the baking sheet by covering it with parchment paper.
Whisk together the buttermilk and egg whites.
In a shallow dish, combine the flour, cornmeal, 1/2 tsp salt, black & red peppers.
Sprinkle the remaining 1/2 tsp salt on the chicken. Dip chicken in the buttermilk mixture, then the flour mixture.
Over medium-high heat, heat oil in a large nonstick skillet. Brown the chicken pieces (2-4 minutes each side).
Place chicken on baking sheet and lightly spray the chicken.
Bake for 30 minutes or until done.

COOKING LIGHT OVEN FRIED CHICKEN image

Yield 4

Number Of Ingredients 12

1 cup low-fat buttermilk $
2 large egg whites, beaten $
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound) $
2 chicken thighs, skinned (about 1/2 pound) $
2 chicken drumsticks, skinned (about 1/2 pound) $
2 tablespoons canola oil
Cooking spray

Steps:

Preheat oven to 425°. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.