EASY Mexican Style No-Fry BAKED "Fried" Chicken - Russian Business Lunch restaurant recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch gives crispiness.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Preheat the oven to 425°F (220°C).

Soak chicken pieces in buttermilk for at least 1 hour or overnight.

Combine flour, cornmeal, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl.

Remove chicken from buttermilk and let excess drip off.

Coat each piece of chicken in the flour mixture, pressing to adhere.

Place coated chicken on a baking sheet lined with parchment paper.

Drizzle vegetable oil over the chicken pieces.

Bake in the preheated oven for 30-40 minutes, until golden and crispy.

Check internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens