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Double Dipped Oven Fried Chicken




Source of Recipe


food911


List of Ingredients




4 boneless, skinless chicken breast steaks (around 1 pound)
2 cups low-fat buttermilk
1 teaspoon red pepper sauce
4 teaspoons canola oil
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
1 1/2 teaspoons oregano flakes
1 1/2 teaspoons garlic powder or granulated garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne red pepper



Recipe



1. Rinse chicken pieces and pat dry with paper towels. Cut each breast into about 3 long strips.

2. In a medium bowl, combine buttermilk with red pepper sauce and add the chicken strips, turning them to coat well. Cover and refrigerate for at least 2 hours and up to 24 hours.

3. Preheat oven to 450 degrees. Coat the bottom of a 9-x-13-inch dish with the canola oil.

4. In a medium bowl, whisk flour, salt, pepper, oregano, garlic, paprika and cayenne together. Blend well. Remove chicken strips from buttermilk with a slotted spoon. Roll each chicken strip first in the flour mixture then back in the buttermilk then again in the flour. Place each double-dipped chicken strip into the prepared baking pan. Coat the tops of the strips with canola cooking spray.

5. Bake 25-30 minutes or until chicken is cooked throughout. Switch oven to broil and broil chicken strips about 1 minute (watching carefully to lightly brown the tops). Serve with your favorite condiments.