Juicy Faux Fried Chicken

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It’s a southern classic. With that juicy, savory goodness, it’s the much-craved entreé called deep fried chicken. The only problem is that most fried chicken recipes are loaded with unhealthy fats. Not this one. Our Juicy Faux Fried Chicken is better than most fried chicken recipes because it isn’t fried at all, but you’d never guess that from its taste. This recipe is sure to be a classic at your house. Enjoy!

Juicy Faux Fried Chicken

Juicy Faux Fried Chicken

Serves: 6 | Serving size: 1 chicken breast | Calories: 262 | Total Fat: 5 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 121 mg | Sodium: 358 mg | Carbohydrates: 10 g | Dietary fiber: 1 g | Sugars: 0 g | Protein: 42 g| SmartPoints (Freestyle): 4


  • 1/2 cup non-fat buttermilk, OR 1/2 tablespoon lemon juice(or vinegar) mixed with (1/2 cup) 1 percent milk
  • 1 1/2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoons hot sauce
  • 6 medium to large (2 to 2 1/2 pounds) chicken breasts (not boneless), skin removed
  • 1 cup flour (we used white whole wheat)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425 degrees F.
  2. In a wide and shallow bowl, whisk together the buttermilk, mustard, garlic, and hot sauce. Add chicken and flip to coat on both sides.
  3. Line a baking sheet with parchment paper.
  4. Whisk the flour, paprika, thyme, baking powder, salt and pepper in a small bowl.
  5. Place the seasoned flour in a bowl with an airtight lid. Add the chicken 2 pieces at a time and shake with the lid on. Remove the chicken, shake off any excess flour, and place it on the parchment lined baking sheet..
  6. Coat the top and sides of the chicken with cooking spray or brush with olive oil. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

You might also like:
Rosemary Fries with Lowfat Aioli
Slow Cooker Garlic Mashed Potatoes
Whole-Grain Yeast Rolls

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41 Comments on "Juicy Faux Fried Chicken"

  1. Jennifer Linden Gay  February 17, 2014

    this was wonderful! I'll definitely be making this again

  2. Lynda Catterall Turner  February 25, 2014

    Trying this tonight – looks so yummy!

  3. Brenda  March 3, 2014

    Why not boneless chicken?

    • SkinnyMs  March 3, 2014

      Boneless chicken would certainly work.

  4. Sue Vreeland  March 3, 2014

    love your recipes

    • SkinnyMs  March 4, 2014

      Thank You!

  5. Lori Yarmal Brown  May 12, 2014

    This was a keeper!! Juicy on the inside & crispy "coating" on the outside!! Very tasty!!

  6. Margi  June 5, 2014

    What kind of hot sauce?

    • SkinnyMs  June 11, 2014

      Margi, Any low sodium, no sugar hot sauce is generally clean eating. Check the label at your local grocers as many brands vary by region and grocer.

  7. Jaime  June 5, 2014

    Any ideas make it gluten free?

    • SkinnyMs  June 6, 2014

      Jaime, Yes. Try the topping that we use on our Almond Crusted Tilapia, https://skinnyms.com/almond-crusted-tilapia/, so make Almond Crusted Chicken, or you can make this Parmesan Chicken instead but be sure to use a gluten free flour blend.

  8. Vickie  August 14, 2014

    Just wondering if you're "oven frying" them by putting the rack in the oven also? Love all your recipes and can't wait to try this one. 🙂

    • SkinnyMs  August 15, 2014

      Vickie, The rack helps the bottom stay crisp, but you can make them without the rack as well.

  9. Amber  September 18, 2014

    do you cover the chicken

    • SkinnyMs  September 19, 2014

      Amber, No, don't cover the chicken.

  10. alicia  October 29, 2014

    How can I alter this for boneless chicken? Would it be as good?

    • SkinnyMs  October 29, 2014

      Alicia, You would follow the recipe exactly the same, but check the chicken earlier as it might be cooked through faster. It should be good, yes.

  11. Chellee  January 19, 2015

    this looks great

  12. Cathy  February 21, 2016

    Swat are the green specks in the chicken ?

    • Gale Compton  February 21, 2016

      Cathy, The green specks are Thyme. 🙂 I use fresh thyme when available but dry will work as well.

  13. Megan  November 2, 2016

    Can u use chicken thighs

    • Nichole Furlong  November 5, 2016

      Yes, however it will change the fat content and other nutritional information.

  14. Heather  December 19, 2016

    Would rice milk work instead of buttermilk? We have soy/dairy/nut allergies in the house.

    • Gale Compton  December 21, 2016

      Heather, Rice milk or just a beaten egg is fine. 🙂

  15. Randi  January 8, 2017

    How potent is the mustard taste ?

    • Nichole Furlong  January 8, 2017

      Hi Randi, the mustard taste shouldn’t be too potent, but you would be able to taste the mustard. Feel free to reduce the amount of mustard or leave it out all together.

    • Karen W  January 13, 2017

      Just made this dish tonight…It’s not potent at all. I wouldn’t have even known there was mustard in there. Make it as it’s laid out and I’m sure you will be thrilled with the outcome!

  16. Karen W  January 13, 2017

    This was OVER THE TOP DELICIOUS!!!! Served it with honey glazed roasted carrots. I can’t find buttermilk here so bought the powdered variety that can be found in the baking section. It mixes with water and works out great.

  17. Rachel  April 24, 2017

    Delicious recipe. Next time I will marinate the chicken in the buttermilk with herbs although it certainly did not lack flavor. Question, what does the baking powder do? Thanks for a simple very tasty recipe my husband and daughter were very pleased with dinner last night 🙂

    • Gale Compton  April 24, 2017

      Rachel, It helps to make it crunchier but can be eliminated. 🙂

  18. Elena  July 7, 2017

    I’ve tried this recipe a few times now, and absolutely love it, besides the fact that when done in the oven, the tops of my chicken are still floury. Any suggestions on how to fix this? I tried leaving them in longer once and it just caused the chicken to get dry.

    • Gale Compton  July 8, 2017

      Elena, Try rubbing a thin layer of clean mayo on the outsise of the chicken before adding the crumbs. Works every time! 🙂

  19. Debbie  September 12, 2017

    I’m not a hot sauce fan – will it still be flavorful if I leave it out?

    • Jennifer Hanford  September 13, 2017

      Hi, Debbie. the hot sauce adds an extra kick but the chicken will still have plenty of good flavor without it. Thanks!

  20. Linda  January 24, 2018

    Could this recipe be cooked in an air fryer instead of the oven

    • Gale Compton  January 25, 2018

      Linda, I haven’t used an air fryer but I’m guessing it should do well. Keep us posted. 🙂

  21. Lora  February 18, 2018

    I fixed this recipe today using boneless, skinless chicken breasts and it was fantastic. Definitely a keeper. The only adjustment I made was to use brown mustard instead of Dijon.

  22. Beth  April 15, 2018

    Is the baking powder 100% necessary?

    • Gale Compton  April 16, 2018

      Beth, You can eliminate if preferred. The chicken is still delicious. 🙂

  23. Kristine  July 17, 2018

    Can this be made in an air fryer? If so, fir how long and what temp?

    • Gale Compton  July 20, 2018

      Kristine, I’m sure you could. I recommend 360 degrees for 30 minutes. Be sure not to stack the chicken. You will need to turn over half way through. Keep us posted. 🙂


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