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Spicy Oven-Fried Chicken


4 points per servings

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  • 1/2 cup(s) buttermilk, low-fat
  • 2 tsp hot pepper sauce
  • 8 thigh Skinless, Bone-in Chicken Thigh, (5-ounce each)
  • 1/2 cup(s) dried bread crumbs, seasoned
  • 1/2 cup(s) almonds, ground
  • 1/4 tsp table salt
  • 1/2 tsp black pepper, freshly ground


Servings 8
Preparation time 6mins
Cooking time 51mins


Step 1

Preheat the oven to 425°F. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place it in the pan.

Combine the buttermilk and hot pepper sauce in a 9 x 13-inch baking dish. Place the chicken in the buttermilk mixture, turning to coat; set aside.

Combine the bread crumbs, almonds, salt, and pepper on a shallow plate. Dip the chicken into the crumb mixture, turning to coat all sides. Discard the excess buttermilk mixture and bread crumb mixture. Place the chicken on the rack; lightly spray the chicken with nonstick spray.

Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 180°F, about 25 minutes longer. Yields 1 chicken tigh per serving.


Substitute an equal amount of cornflake crumbs for the ground almonds. You’ll decrease the per-serving PointsPlus™ value by about 1.

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