Sometimes deep-frying is just out of the question (we hear ya!). That doesn’t mean you have to forgo your fried chicken dreams! While no one would confuse it with the real deal, oven-fried chicken is just as tasty. Our Cajun Oven-Fried Chicken is a bit more weeknight- (not to mention waistline-) friendly than the deep-fried version. And the cleanup is so much easier, too. You still get that classic buttermilk marinade, with a Cajun-spiced twist!
What you need:
- 1 large bowl
- 1 oven-proof rack
- 1 baking sheet
- 1 large plate
- 2 shallow dishes or pie plates
- Paper towels
- Food thermometer
- 2 ½ lb boneless skinless chicken breasts, thighs or combination
- 1 cup buttermilk
- 3 egg whites, slightly beaten
- 1 ¾ cups Progresso plain panko crispy bread crumbs
- 1 ½ teaspoons Cajun seasoning
In large bowl, place chicken and buttermilk; toss to coat. Refrigerate at least 30 minutes, but no longer than 8 hours.
Heat oven to 450°F. Place ovenproof rack on top of rimmed cookie sheet; spray both with cooking spray. Set aside. Place egg whites and bread crumbs in two separate shallow dishes or pie plates. Transfer chicken to large plate, letting buttermilk drip back into bowl. Discard buttermilk.
Dip chicken into egg whites, letting excess drip back into dish. Coat chicken in bread crumbs, pressing to adhere. Lightly spray both sides of chicken pieces with cooking spray; place on rack.
Bake 25 to 30 minutes, turning once halfway through cooking, until lightly browned and juice of chicken is clear when center of thickest part is cut (165°F). If desired, broil 6 inches from heating element 30 seconds to 1 minute to thoroughly brown and crisp the crust.