Buttermilk oven "fried" chicken from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 151) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Confetti slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on July 07, 2024

    These were quite nice but I expected a bit more. I had a hard time taking the skin off of the drumsticks. Baked them for 35 minutes in the airfryer. I have had better „fried“ chicken out of the airfryer with egg in the coating.

  • chawkins on November 19, 2023

    Made half a recipe. Marinated for about 6 hours. Specially grated some Parmesan for the coating but forget to add it in, still the coating were crunchy and tasty. Great recipe.

  • Zosia on July 18, 2023

    Excellent! I used thighs and substituted thyme for poultry seasoning.

  • mharriman on May 02, 2022

    I used four bone-in skinned chicken breasts and they turned out crisp on the outside and tender/juicy on the inside after 42 minutes in oven. Marinated in buttermilk + spices for 6 hours. Husband and I liked this better than my usual Cooking Light recipe. 10 year-old grandson ate his with gusto.

  • southerncooker on February 10, 2019

    I used thighs instead of legs. Forgot to spray the tops with cooking spray but it was still good.

  • TrishaCP on March 31, 2017

    Great! I used chicken tenders and baked them for 30 minutes. I subbed yogurt for buttermilk and skipped the cornflakes since I didn't have them. As a result of both changes, I don't think my tenders were as crispy as intended, at least not on the bottom. I don't normally have poultry seasoning on hand (though at my mom's I did), but rubbed sage or thyme would be a fine substitute. Served with a simple salad with mustardy dressing.

  • raybun on March 29, 2017

    These were great, well liked by everyone. Next time I'll try with thighs or legs as there's only so much meat on drumsticks!

  • Aggie92 on May 01, 2015

    Really good with a nice crunchy crust. I didn't have any buttermilk, so I skipped the marinade and just brushed some Dijon mustard on the chicken legs before rolling them in the coating. One minor complaint in that the chicken was a little too salty for me. Will cut the kosher salt back to 1 tsp next time. Also added 1/4 tsp of ground cayenne pepper for a little extra zing. Looking forward to trying this again with the buttermilk marinade and with chicken thighs, as we prefer them to legs.

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