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Homemade Juicy Fake Fried Chicken photo

Juicy Fake Fried Chicken

This Juicy Fake Fried Chicken is a healthier, crispy delight that's juicy inside and packed with flavor. Perfect for an easy, guilt-free dinner everyone will love!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Whisk
  • Shallow Dish
  • Baking Sheet
  • Wire Rack

Ingredients
  

Marinade

  • 1/2 cup non-fat buttermilk
  • 1/2 tablespoon lemon juice or vinegar mixed with 1/2 cup 1 percent milk
  • 1 1/2 tablespoons Dijon mustard
  • 2 cloves garlic minced
  • 2 teaspoons hot sauce
  • 2 to 2 1/2 pounds split chicken breasts bone-in, skin removed; boneless optional

Coating

  • 1 cup flour white whole wheat used
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper

Instructions
 

Prepare the Marinade and Chicken

  • In a mixing bowl, combine the non-fat buttermilk (or the milk and lemon juice mixture), Dijon mustard, minced garlic, and hot sauce. Whisk until well blended.
  • Add the split chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Prepare Coating and Bake

  • Preheat your oven to 425°F (220°C).
  • In a shallow dish, whisk together the flour, paprika, dried thyme, baking powder, salt, and black pepper to create the coating.
  • Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to coat evenly.
  • Place coated chicken pieces on a baking sheet. If available, place a wire rack on the sheet and arrange chicken on top for even cooking and extra crispiness.
  • Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
  • Remove chicken from oven and let rest a few minutes. Serve hot and enjoy!

Notes

  • Use gluten-free flour blend to make this recipe gluten-free.
  • Try plant-based milk alternatives with lemon juice for a dairy-free version.
  • Add extra hot sauce or cayenne pepper for a spicy kick.
  • Chicken thighs can be substituted for breasts for more moisture and flavor.
  • Store leftovers in airtight container in fridge up to 3 days or freeze cooked chicken up to 3 months.
Keyword Baked, chicken, Dairy-Free Option, Easy, Gluten-Free Option, Healthy