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Buttermilk Oven "Fried" Chicken

Buttermilk Oven "Fried" Chicken by The Redhead Baker

I love taking a typical fattening comfort food and making it healthier. Take fried chicken, for example. I love a good dark meat drumstick, coated in crispy breading. But at 17 grams of fat per drumstick, it's not healthy to eat it often.

By subbing white meat chicken breasts, soaking in low-fat buttermilk, and baking instead of frying, you have a delicious, comforting meal with only 8.8 grams of fat.

I chose to serve this dish with honey-glazed roasted carrots and cornbread.

Can I take a moment and express my love for Trader Joe's cornbread mix? I love sweet cornbread, but have never found a recipe that I liked. I picked up this cornbread mix on a whim several months ago, and I absolutely love it. It's just sweet enough, and very moist. I love the bits of real, whole corn mixed in.

Anyway, enjoy!

Buttermilk Oven "Fried" Chicken

Slightly adapted from Cooking Light


  • 1 cup low-fat buttermilk
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • ⅔ cup Panko crumbs
  • Salt
  • Pepper
  • 2 tablespoons butter


  1. Place the chicken in shallow dish, and pour the buttermilk over top. Turn chicken over until coated in the buttermilk. Set aside.
  2. Place the panko crumbs in another shallow dish. Heat the butter in a medium ovenproof skillet over medium-high heat.
  3. Remove the chicken from the buttermilk and season each side with salt and pepper. Dredge in the panko crumbs, coating both sides and shaking off any excess.
  4. Place in the skillet and cook for 4 minutes. Flip each breast, then place the entire skillet in the oven and cook until a thermometer registers 155 degrees. Remove from the oven and season again with salt and pepper

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Reduced fat

Number of servings (yield): 4

Fat: 8.8 grams

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