Spicy Oven-Fried Chicken
4 points per servings
- 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
Preparation time 6mins
Cooking time 51mins
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.