Double-Dipped Baked Fried Chicken
February 11, 2014
"If you love fried chicken, but hate all the fat and calories that come with frying, then here's a healthier rendition that tastes great. Double-dipping makes this chicken extra crispy and yummy!"
- Serving Size: 1 (408.5 g)
- Calories 826.3
- Total Fat - 48.3 g
- Saturated Fat - 16.2 g
- Cholesterol - 295.6 mg
- Sodium - 1166.8 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 2.3 g
- Sugars - 4.9 g
- Protein - 57.8 g
- Calcium - 244.7 mg
- Iron - 3.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg
Step by Step Method
In a shallow bowl, mix corn flake crumbs with Parmesan and the next 8 spices.
Pour buttermilk into a second shallow bowl.
Put the flour into a third shallow bowl.
Generously spray a rimmed baking sheet with cooking spray.
Pat all the chicken pieces dry using paper towels.
Working one piece at a time 1) Dip chicken pieces in buttermilk and moisten on all sides, then shake off any excess buttermilk 2) Coat in flour 3) Dip in buttermilk again 4) coat with seasoned corn flake mixture (This process can get a little messy, but double dipping is what makes the chicken extra yummy) .
Place chicken pieces on prepared baking sheet. Leave some space between chicken pieces (they should not be touching). Using a small spoon, drizzle melted butter evenly over chicken.
Bake, uncovered, at 400ºF for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve hot.
Tips & Variations
No special items needed.