A crave-worthy Southern classic- minus the guilt!
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, calories, and a plethora of other things that can be extremely harmful to your waistline. For this very reason, we’ve created a Juicy Fake Fried Chicken recipe, so now you can have your “fried” chicken and eat it too!
Classic Fried Chicken Flavors and Textures You Love
This fake fried chicken is healthier than most fried chicken recipes because, well, it isn’t fried at all. Judging by its incredible flavors and textures, though, you’d never know the difference!
Traditional recipes provide us with delectably juicy, perfectly seasoned chicken. That said, the fried option is also beloved for its classic, crispy coating. The combination of tender meat and crunchy breading makes this Southern recipe an American favorite. But wait. This chicken isn’t fried, so how do we get that classic crispy coating?
Our low-calorie fake fried chicken is coated in a batter that is made with nonfat buttermilk, dijon mustard, garlic, and hot sauce. We then toss the chicken in flour that has been seasoned with paprika, thyme, salt, pepper, and baking powder, before laying the pieces on a baking sheet and brushing them with heart-healthy olive oil. All that’s left to do is place the chicken in the 425-degree oven and let it bake until it’s got a beautiful, crunchy, golden brown color.
A Healthy Alternative to Traditional Recipes
On average, one traditionally fried chicken breast comes in at 500 calories. A single serving contains about 28 carbs, 175 mg of cholesterol, and 720 mg of sodium. Additionally, one fried bone-in breast holds 18 grams of fat, 7 of which are saturated. For those of you who aren’t aware, saturated fat is the kind that we want to limit.
On the other hand, one serving of our baked chicken is only 262 calories, basically half that of a fried chicken breast. Our recipe only contains 10 carbs, 5 grams of fat, 1 gram of saturated fat, 121 mg of cholesterol, and 358 mg of sodium.
As you can see, ours is significantly healthier than the fried option! With this tasty and nutritious recipe in your back pocket, you’ll never need to go back to high-calorie fried chicken ever again!
The Perfect Side Dishes for this Juicy “Fried” Chicken
So we have a much healthier main course, but what about sides? When you think about what side dishes to serve with your “fried” chicken, chances are good that your mind automatically goes to more not-so-nutritious options. We’re talking about foods like mac & cheese, mashed potatoes, biscuits, and more!
Our goal here at SkinnyMs. is to provide you with alternative options for your favorite foods that are not only lower in calories but also made with cleaner ingredients. We have a plethora of options. The only question is, which ones are you going to try?!
- Slow Cooker Garlic and Thyme Mashed Potatoes
- Old-Fashioned Buttermilk Biscuits
- 5-Ingredient Instant Pot Mac and Cheese
- Sweet and Tangy Coleslaw
- Plant-Based Old-Fashioned Potato Salad
Juicy Fake Fried Chicken Recipe
Juicy Fake Fried Chicken
Ingredients
- 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 garlic cloves minced
- 2 teaspoons hot sauce
- 2 to 2 1/2 pounds split chicken breasts bone-in skin removed, optional boneless
- 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
Instructions
- Preheat oven to 425 degrees F.
- In a wide and shallow bowl, whisk together the buttermilk, mustard, garlic, and hot sauce. Add chicken and flip to coat on both sides.
- Line a baking sheet with parchment paper.
- Whisk the flour, paprika, thyme, baking powder, salt, and pepper in a small bowl.
- 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.
- 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.
Notes
Nutrition Information
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Recipe last updated September 10, 2020
Related Recipes
If you enjoyed this tasty and indulgent faux fried chicken, we think you’ll also want to try these similar recipes:
Crispy “Un-Fried” Herb Chicken
Who needs fried chicken when you have this crispy, succulent, “un-fried” herb chicken?
Slow Cooker Fried Chicken
Fried chicken in a slow cooker? You bet! This simple recipe is bound to become a new family favorite!
Extra Crispy Oven Fried Chicken
This is the perfect recipe for those of you who like your chicken extra crispy! Don’t worry; it’s just as healthy as the options above! Enjoy!
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Have you made this fake fried chicken recipe? Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.
this was wonderful! I'll definitely be making this again
Trying this tonight – looks so yummy!
Why not boneless chicken?
Boneless chicken would certainly work.
love your recipes
Thank You!
This was a keeper!! Juicy on the inside & crispy "coating" on the outside!! Very tasty!!
What kind of hot sauce?
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.
Any ideas make it gluten free?
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.
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. 🙂
Vickie, The rack helps the bottom stay crisp, but you can make them without the rack as well.
do you cover the chicken
Amber, No, don't cover the chicken.
How can I alter this for boneless chicken? Would it be as good?
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.
this looks great
Swat are the green specks in the chicken ?
Cathy, The green specks are Thyme. 🙂 I use fresh thyme when available but dry will work as well.
Can u use chicken thighs
Yes, however it will change the fat content and other nutritional information.
Would rice milk work instead of buttermilk? We have soy/dairy/nut allergies in the house.
Heather, Rice milk or just a beaten egg is fine. 🙂
How potent is the mustard taste ?
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.
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!
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.
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 🙂
Rachel, It helps to make it crunchier but can be eliminated. 🙂
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.
Elena, Try rubbing a thin layer of clean mayo on the outsise of the chicken before adding the crumbs. Works every time! 🙂
I’m not a hot sauce fan – will it still be flavorful if I leave it out?
Hi, Debbie. the hot sauce adds an extra kick but the chicken will still have plenty of good flavor without it. Thanks!
Could this recipe be cooked in an air fryer instead of the oven
Linda, I haven’t used an air fryer but I’m guessing it should do well. Keep us posted. 🙂
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.
Is the baking powder 100% necessary?
Beth, You can eliminate if preferred. The chicken is still delicious. 🙂
Can this be made in an air fryer? If so, fir how long and what temp?
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. 🙂