Oven-Fried Chicken with Roasted Potato Wedges

× Log In ×

Oven-Fried Chicken with Roasted Potato Wedges

If you love crispy, finger-licking-good fried chicken, you’re going to be surprised by this healthier oven-baked version! We’ve made it easy with step-by-step instructions and videos.

Nutrition Facts

Oven-Fried Chicken with Roasted Potato Wedges

CaloriesCalories

461 Per Serving

ProteinProtein

55g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$2.04
×
Calories 461
Total Fat 7.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.0 g
Cholesterol 167 mg
Sodium 209 mg
Total Carbohydrate 43 g
Dietary Fiber 4 g
Sugars 2.0 g
Protein 55 g

Ingredients

Servings  4  

For the Oven-Fried Chicken:

  • Cooking spray (non-tropical vegetable oil)
  • 1 whole, skinless chicken, cut into 8 pieces (or use 8 individual skinless, pieces of chicken)
  • 1 cup fat-free buttermilk
  • 1 egg (beaten)
  • 1/2 cup whole-wheat flour
  • 1/2 tsp. black pepper
  • 1 tsp. paprika

For the Oven-Roasted Potatoes:

  • nonstick Cooking spray
  • 2 large potatoes (peeled if desired, cut into 1/4-inch-wide strips)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried parsley

Directions

Tip: Click on step to mark as complete.

For the Oven-Fried Chicken:

  1. Preheat oven to 425 degrees. Spray a wire rack with cooking spray and place over a baking sheet.
  2. Cut chicken in to 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings).
  3. In a shallow dish, combine buttermilk and egg, whisk well.
  4. In a separate shallow dish combine flour, paprika and pepper, stir well.
  5. One piece at a time, dip chicken in buttermilk mixture, then coat with flour and place on baking wrack.
  6. Lightly spray chicken with cooking spray and bake 30 minutes, turn chicken and bake 20 minutes more until center reaches a safe temperature of 165 degrees. (Optional: If you prefer darker brown ‘crisply’ chicken, turn on the oven’s broiler for the last 2 minutes but keep an eye on the tenders so they don’t burn!)

For the Oven-Roasted Potatoes:

  1. After chicken is done, keep oven at 425 degrees. Spray a baking sheet with cooking spray.
  2. Arrange potato wedges on cookie sheet so none overlap and coat lightly with cooking spray. In a small bowl, mix garlic powder, pepper and parsley.
  3. Sprinkle herb mixture over potatoes and bake for 15 minutes.
  4. Stir and bake 15 minutes more until wedges pierce easily with a fork.

 

If you love crispy, finger-licking-good fried chicken, you’re going to be surprised by this healthier oven-baked version! We’ve made it easy with step-by-step instructions and videos.

Nutrition Facts

Oven-Fried Chicken with Roasted Potato Wedges

CaloriesCalories

461 Per Serving

ProteinProtein

55g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$2.04
×
Calories 461
Total Fat 7.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.0 g
Cholesterol 167 mg
Sodium 209 mg
Total Carbohydrate 43 g
Dietary Fiber 4 g
Sugars 2.0 g
Protein 55 g

Ingredients

Servings  4  

For the Oven-Fried Chicken:

  • Cooking spray (non-tropical vegetable oil)
  • 1 whole, skinless chicken, cut into 8 pieces (or use 8 individual skinless, pieces of chicken)
  • 1 cup fat-free buttermilk
  • 1 egg (beaten)
  • 1/2 cup whole-wheat flour
  • 1/2 tsp. black pepper
  • 1 tsp. paprika

For the Oven-Roasted Potatoes:

  • nonstick Cooking spray
  • 2 large potatoes (peeled if desired, cut into 1/4-inch-wide strips)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried parsley

Directions

Tip: Click on step to mark as complete.

For the Oven-Fried Chicken:

  1. Preheat oven to 425 degrees. Spray a wire rack with cooking spray and place over a baking sheet.
  2. Cut chicken in to 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings).
  3. In a shallow dish, combine buttermilk and egg, whisk well.
  4. In a separate shallow dish combine flour, paprika and pepper, stir well.
  5. One piece at a time, dip chicken in buttermilk mixture, then coat with flour and place on baking wrack.
  6. Lightly spray chicken with cooking spray and bake 30 minutes, turn chicken and bake 20 minutes more until center reaches a safe temperature of 165 degrees. (Optional: If you prefer darker brown ‘crisply’ chicken, turn on the oven’s broiler for the last 2 minutes but keep an eye on the tenders so they don’t burn!)

For the Oven-Roasted Potatoes:

  1. After chicken is done, keep oven at 425 degrees. Spray a baking sheet with cooking spray.
  2. Arrange potato wedges on cookie sheet so none overlap and coat lightly with cooking spray. In a small bowl, mix garlic powder, pepper and parsley.
  3. Sprinkle herb mixture over potatoes and bake for 15 minutes.
  4. Stir and bake 15 minutes more until wedges pierce easily with a fork.