Spicy oven-fried chicken

Low Sodium

Oven “fried” chicken is a healthier choice than chicken that is fried in oil. For an even healthier meal, use skinless chicken.



1 1/2 cups buttermilk
3 tablespoons extra-virgin olive oil
3 tablespoons hot sauce
2 tablespoons spicy brown mustard
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
4 to 6 sprigs fresh rosemary
1 medium onion, diced
12 pieces chicken (breast, thigh and leg)
1 cup plain bread crumbs
1/3 cup finely shredded cheddar cheese
1/4 cup all-purpose flour
2 teaspoons ground oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper
1 tablespoon unsalted butter


  1. In a large bowl, combine first 6 ingredients. Whisk until well-blended. Add rosemary, onion and chicken. Mix until chicken is well-coated. Cover, place in refrigerator and allow to marinate for at least 3 hours (or up to 24 hours).
  2. Preheat oven to 425 F.
  3. Cover baking sheet with foil. In another large bowl, combine bread crumbs, cheese, flour, oregano, smoked paprika and cayenne. Mix well. Remove chicken from marinade, allowing extra marinade to drip off. Add chicken to the large bowl with the bread crumb mixture. Toss until well-coated. Arrange chicken skin-side-up on racks on baking sheets. Let stand for 20 minutes.
  4. In a small microwave-safe bowl, melt butter in the microwave. Drizzle butter over chicken. Bake for 45 to 50 minutes or until chicken is golden and crisp.
  5. Serve warm.

Makes 12 servings

Recipe contains: milk, wheat

Carb choices per serving: 1/2

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First Published: 09/14/2015
Last Reviewed: 10/15/2021

spicy oven fried chicken on a light blue plate 1189424581

Don’t have buttermilk? Add one tablespoon lemon juice or white vinegar to every 1 cup of milk. For this recipe, you would add 1½ tablespoons.*

spicy oven fried chicken label