This "fried" chicken is moist and crispy and loaded with flavor, yet won't leave you feeling guilty after you eat it. Putting the chicken pieces on a rack above foiled baking sheets is key to getting the chicken crispy. If you're looking to eat healthy yet not sacrifice flavor, make this recipe, your family will love you for it!
Oven Fried Chicken
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 drumstick • Old Points: 3 pts • Points+: 4 pts
Calories: 170.7 • Fat: 6.6 g • Protein: 14.5 g • Carb: 14.7 g • Fiber: 3.1 g
- 6 medium bone-in skinless drumsticks
- 2 1/2 cups bran flakes
- 3 tsp kosher salt, less if you are using regular salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp fresh black pepper
- 1/2 tsp cayenne pepper
- 5 tbsp Hellman's light mayonnaise
- 1 tsp Dijon mustard
- Oil spray
Crush cereal in a food processor or chopper. In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper. Place in a shallow dish or ziplock bag.
Combine mayonnaise and Dijon mustard. Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture. Place chicken on wire rack and spray with oil. Bake 35-40 minutes.
will be making this for sure! yummy!
ReplyDeleteI'll have to try this; my family loves fried chicken!
ReplyDeleteGot it! Chicken right on the rack. Never tried that method before, but it's a good one to remember.
ReplyDeleteQuestion... It doesnt say anything about portions in any of the recipes. How do i know how much will equal the point value? - Thankx hope someone can help me out.
ReplyDeletep.s i figured that its prob 4 points for a drumstick but other recipes???
@julie, I try to put portion sizes whenever possible, but when a recipe like the zucchini carpaccio is hard to measure in cup size, it would just be 4 serving divided equally. I always figure out the total amount for the recipe and divide the points by servings. Hope that helps.
ReplyDeleteWho would have thought Bran flakes!!!looks great!
ReplyDeletethis looks great, i'm going to bookmark it :)
ReplyDeleteHai Gina,
ReplyDeleteJust found your blog, love it!
Willl certainly visit your blog frequently!
Fran
Ooh, this looks great! I've been craving crispy fried chicken, and this should do the trick. I have a package of chicken thighs in the fridge - do you think this recipe would work with thigh pieces, or would the crumbs get too crispy, due to a longer cooking time?
ReplyDeleteHello, Gina i came accross your web page last month and i am enjoying every bit of it. i made the oven fried chicken and is delicious; however i ate 2 drumstick and by the formula you gave Julie I divided the points (4) BY serving (6) and i t came out 0.67 so gave each drumstick 1pt. please clarify.
ReplyDeletethank you,
Nati
@ healthytastycheap - Sorry it toom me so long to respond, I think thighs will work great!
ReplyDelete@Nati - I am sorry if I didnt clarify. 4 points per serving, so each drumstick is 4 points. If you ate 2, that 8 pts.
ReplyDeleteI made these for dinner tonight and they were great!! So much better than my last attempt at bran flake coated chicken. :-) I only used half the cayenne and I'm glad I did because even that was pushing it with my kids, but the flavor was really, really good overall. I will definitely make these again!!
ReplyDeleteHi, I'm Conswalia!
ReplyDeleteI'm at http://4everfab.wordpress.com. I just stumbled over your blog from someone else's site. I love anything that has to do with food! First of all your pictures are beautiful. I've been drooling. I'm adding this to my blog because often people don't realize that they can make delicious, healthy food. I've made oven fried chicken before and was amazed that it had so much flavor. So I'm promoting you on fact that I know first hand that many of these recipes are to-die-for and I think that others should try these healthy alternative (as opposed to the greasy norm) as well. Thank you!
Can you substitute the mayonnaise in this recipe for another condiment?
ReplyDeleteHas anyone tried this recipe with chicken breasts? Will it work you think??
ReplyDeleteI haven't but I think it would be great!
ReplyDeletesorry but im confused do I put the chicken on the metal rack, or the lined foiled baking sheet? If i read this right the oil from the chicken would end up at the bottom of my oven, so im guessing i spray the rack and put the lined sheet pan under the rack. Am i correct to assume this?
ReplyDeleteSorry for the confusion, I put the wire rack on my foiled baking sheet. I used my wire rack from my microwave since I didn't have another. My baking pan is farely large with a little lip so it wasn't touching the bottom.
ReplyDeleteI made this for supper tonight....crispy on the outside, juicy on the inside..a must do!!!!
ReplyDeleteLove, love, love this site!!!
Made this last night but with pounded out skinless boneless chicken breasts....... sooooooooo good! I really think the combo of the mayo mixture and the crust was awesome! A definite keeper!
ReplyDeleteI think this looks great but I am confused on this wire rack. Would I be using a wire rack, say one I put cookies on to cool, and setting it on a baking pan that has foil on it then setting it all in the oven?? If this isn't correct could someone please explain the right way?
ReplyDeleteThis, along with ALL your other recipes, looks phenomenal!
Yes it's actually called a wired cooling rack, there are tons of them on amazon.
ReplyDeleteWe made this for Easter dinner using b/s chicken breasts and it was soooo good. Finally, a recipe that makes me not miss the real thing. I actually think this was even better because not only was it extra crispy, but it was also very flavorful!
ReplyDelete@Bethany, glad you enjoyed it! Fried chicken has always been one of my favorites since I was a child. This recipe does the trick for me when I'm craving it!!
ReplyDeleteSorry - here's another question regarding the rack: is a cooling rack safe to use at such a high temp? I've always wanted to do "oven fried" recipes, but generally they all call for this method and I'm scared to use my cooling racks since they always say "not for use in oven"??? Any thoughts?
ReplyDeleteNever thought about that, What about a roasting rack? It's meant to be used in the oven... http://www.amazon.com/Catering-Line-Roasting-Rack-12/dp/B000N52V2M/ref=pd_sbs_k_5
ReplyDeleteGood call! I'm ordering right now!
ReplyDeleteI made this tonight with a boneless chicken breasts! Mine turned out not only looking beautiful like your picture, but it tasted delicious. Thanks for all your amazing recipes!!
ReplyDeleteThanks for sharing Lori! Basically like chicken cutlets!
ReplyDeleteThis is TERRIFIC
ReplyDeletemy husband would never guess Fiber one ( I didn't have bran flakes) was the shake and bake, I haven't had this is years because it wasn't good for you, but this is a KEEPER all around :)
Made this tonight & while it was crunchy on the outside & moist on the inside, it was waaaay too salty for our family. We also thought it was a bit on the spicy side & I only used a 1/4 tsp of the cayenne.. Other than that, it was great! Next time I will just use less of the cayenne & salt, thanks for a great recipe!
ReplyDeleteYou probably used table salt instead of kosher, which would def. be too salty.
ReplyDeleteDelicious recipe. My wife doesn't like spicy dishes, so I did modify it a bit. We used chicken breast, instead of drumsticks, and instead of the salt and garlic and pepper and cayenne, I added a one and a half tblsp of cavender's greek seasoning. It's a blend of salt, garlic, oregano, and a bunch of other spices. It was savory and delicious. The breading also works great on tilapia
ReplyDeleteGina, Nope I used Kosher salt.. it's the only kind of salt I have. It was still way too salty.
ReplyDeleteAND I used more than 6 drumsticks. I would say to use only 1.5 tsp of kosher salt at the most.
ReplyDeleteSorry if it was too salty for you, you are the first person to mention that. I usually don't put an exact amount for salt since everyone has different taste in salt. Also, make sure you don't season the chicken with salt before you coat it. That would also make it salty.
ReplyDeleteGina,
ReplyDeleteI love this recipe, along with all of your other fabulous recipes! Your site has been a savior for me while trying to follow the WW plan. My biggest problem has always been that my fiance doesn't like most healthy foods....well he loves your recipes! He even asks for them!
The first time I made this chicken, I didn't have cayenne pepper so I substituted chili powder and it turned out great! The second time I made it, I used the cayenne pepper and found it too hot for my taste. I'm making it tonight for the third time and I am using the chili powder substitution. I'm trying your cauliflower puree for the first time.
Thanks again for all the time you put into your blog. I love trying all of your recipes. I'm glad you don't lighten things too much. It makes the meals so enjoyable!
You're welcome!! I'm a fried chicken lover so I love this recipe too!
ReplyDeleteHi! I just was using stumble upon and came across your blog! I love to cook and I love ALL of your recipes. I haven't been through all of them yet, but I really can't wait to try some. I just have a quick question for you: I, too, am a WW member and I'm sure you know that Hungry Girl is a huge staple for a lot of us. She suggested Fiber One for coating chicken (or everything) for faux frying. Would you suggest bran flakes or fiber one? Also, for your zucchini sticks, would you rather people used bread crumbs or fiber one? Just wondering what you think would be best.
ReplyDeleteOh nice! That means I was stumbled!! I love when that happens :)
ReplyDeleteBran flakes are very high in fiber, but if you have Fiber One, that would work too. The points would be the same. It's a matter of taste.
After 4 grams of fiber per serving, the points remain the same.
For zucchini sticks, I now use whole wheat bread crumbs. 4C sells them if you can find them. I prefer breadcrumbs for this, but try it with fiber one and see if which you prefer. Have fun experimenting!!
I made this last night for my husband and myself. I couldn't believe how delicious it was! My husband is a very picky eater and he went back for seconds! Your recipes are awesome, thank you!
ReplyDeleteGina, would it be possible to substitute something else for the mayo?
ReplyDeleteI haven't tried this without the mayo, but maybe yogurt instead?
ReplyDeleteGina, I was wondering about the points for this dish. It says 81 calories/4 points per drumstick. That doesn't seem right. Is it 181 calories? I was just wondering. It sounds great; I would love to try it!
ReplyDeleteHi Angela, let me double check that tonight.
ReplyDeleteAngela, I just updated the nutritional facts, after getting the nutritional info, and putting it into the calculator, they came out to 3 points each!
ReplyDeleteCan I make this without paprika? Or substitute something else for it?
ReplyDeleteSure! Use whatever spices you have on hand. Seasoned salt is even good. I personally love the flavor of paprika on my fried chicken.
ReplyDeleteThis was scrumptious AND so easy to make!!! I've been so sick of chicken for years but this was so moist and so flavorful, I loved it! I used boneless chicken breasts instead though, and substituted a dash or 2 of chili powder instead of the paprika because I didn't have any. Thanks Gina!
ReplyDeleteJudi said .... Without a doubt this is the most delicious fried chicken we have ever tasted! Thank you so much. We have at least 1 of your recipes every week, never had a disappointment yet. Your sweet potato pie is to die for.
ReplyDeleteSo happy you enjoyed it!
ReplyDeleteThe chicken was moist and delicious. This is my favorite "fried" chicken recipe and it will definitely become a part of my weekly rotation. My husband is so happy because I have never fried chicken before, he said that it tasted just like fried chicken. He insisted that I let you know how great the chicken was.
ReplyDeleteTell your husband from a fried chicken lover, I thank him!
ReplyDeleteI'm really anxious to try this, but I once tried Fiber One to bread the chicken and was horrified to end up with SWEET fried chicken! Even with the added spices (cayenne/paprika, salt, etc.), it tasted sweet, I imagine because when you eat Fiber One in a cereal bowl, it's sweet! So I'm wondering if bran flakes taste less sweet? I'm wary of trying them without asking first, since I was so disappointed with the Fiber One. Thanks!
ReplyDeleteI never had Fiber One, but I bought no frills bran flakes and they weren't sweet at all.
ReplyDeleteIs there points difference when you use chicken breasts?
ReplyDeleteThis was the best recipe we have made! The drumsticks were so tender, not the usual stringy consistency. Flavor was excellent!
ReplyDeleteI have made this recipe a few times now and it is ALWAYS a hit. I use a generic bran flake cereal (store brand) and chicken breasts. I also double the cayenne because we loooove spicy. It tastes amazing!
ReplyDeleteThanks so much for this phenomenal recipe.
If I used corn flakes as the coating instead of the bran flakes, do you think it would change the calorie count that much??
ReplyDeleteThanks!! I LOOOOVE this blog!!
Thank you! I'm not really sure, you'll have to run it through recipe builder to be sure.
ReplyDeleteMy magic bullet recently died on me, would you be able to hand crush the bran flakes and achieve a similar effect? Thanks!
ReplyDeleteSure, put them in a bag and crush them with a mallet or something heavy like a can.
ReplyDeleteThis is a WONDERFUL recipe! I made it w/thighs instead and with panko since I didn't have the bran flakes in my pantry. Turned out fantastic. I love your site and have been so happy to find delicious and creative recipes with WW points. Thank you!
ReplyDeleteI'm going to be making this later this week, but I'm curious, do you have a good idea for removing the skin completely from the drumsticks? I was working on that last night and found I just couldn't seem to get it off the end of the drumstick. Does that matter in the calculation of the points? My concern would be leaving any skin on and having it melt fat into the coating over the meat. How do you do it?
ReplyDeleteOkay, I tried this last night - it is very good. Like some folks have said, I also found it a bit salty - I did use Kosher salt and carefully measured it - probably just a taste preference. I made with a mix of drumsticks, boneless, skinless thighs and thinly cut breasts. All turned out great - my favorite were the breasts, my wife preferred the drumsticks. I doubled the coating for the larger batch of chicken and still only needed the original amount - I had put 1/2 aside just in case and since I didn't need it, it went into a baggie for next time - it'll be a nice time saver next time around. Thanks for the great recipe.
ReplyDeleteThis is a new staple in my family. My son requests it all the time. I did have to cut back on the salt. The 3 tsp of Kosher salt was too salty for our taste.
ReplyDeleteThanks again Gina. I make your recipes at least 3 nights a week!!!
My husband and son loved this. I used bone-in breasts, which took about 60-70 minutes to bake, and Fiber One instead of Bran Flakes, because I had them on hand. I might try boneless skinless breasts next time. Thanks.
ReplyDeleteMy kids and I had a variation on this recipe tonight. For the coating, I mixed crushed Flax Plus (whole grain) cereal and quick oats with the other spices listed above. It turned out delicious!
ReplyDeleteI made this for my family tonight. My two children would not touch it and my husband gave me the face like "nice try dear"!! I think it was the bran flakes that I found at our local grocery store plus I was out of cayenne. In any case, this was the first recipe on this site that I have made that did not come out like I had hoped. I will try this again but will use a different cereal or maybe try Fiber One like some of the other reviewers.
ReplyDeleteI just made this for my husband and he was thrilled. Not only did it taste fried, but the mixture of ingredients was delicious! I've been missing this since starting on my new fitness routine, and I've recaptured it. Thank you Gina! I plan on using the same ingredients to make chicken nuggets next week.
ReplyDeleteBoy, did I ever screw this up. The grocery store nearest me was out of dijon, so I substituted honey mustard. I didnt have a brush to brush the mayo/mustard mix onto the chicken, so i slathered it on using my hands. haha very messy! oh yes, and i used drumsticks WITH skin on them.
ReplyDeleteso i get them into the oven in a small little baking pan that fits 4 drumsticks very snug. after about 9 minutes, the bran flakes on the top started burning. so i moved them to the lowest rack, and lowered the temp to like 350. it took a really long time to cook.
half way through i saw they were still red in the middle and I was like aww man, this sucks. i realized i should put the fat part of the drumsticks closer to the center rather than the bone part. so i started trying to rotate them in the pan. then all the skin/coating mixtures fell off. well, almost all of it.
in the end, yes it did taste very good, altho i think I really dont like bran flakes.
call me the culinary cripple! Btw i would love a skinny recipe for chicken paprika.. i currently make it by baking the chicken first instead of frying in butter, and i'm considering trying it without the sour cream as well.
Using chicken breast, I calculate through recipe builder that a 4 oz portion is only 2 points+, that seems very low to me. Did anyone else come up with something else?
ReplyDeleteI LOVE salty, but this was a little salty for me, I will definitely cut down on the salt by half next time, and amp up the spice factor. Thanks for another great recipe :)
Could I just use regular Corn Flakes? Or would it make it less crispy?
ReplyDeletewhat would be the point value if using breasts? also is there any alternative to the bran flakes that would work?
ReplyDeleteI am assuming that the skin is counted in the 4 points value. do you have any idea what the point value would be if I took the skin off before baking?
ReplyDeleteWish I read the comments first! I made tonight and smoked the entire house up because I was a dummy and put the chicken on the actual rack! Ugh I feel like an idiot. Love your blog Gina :)
ReplyDeleteNessa :)
I made this last night and it came out delicious. The only thing was that I used corn flakes and because of that I ran this recipe on the recipe builder - The corn flake came out to less pts than the bran flakes but the whole recipe came out to be 6 pts each drumstick.
ReplyDeleteDo you think that this is because the chicken pts changed in WW this year?
Thanks. Carmen
Yum! I've madethis twice already, excellent both times!! The second time around I used fat free yoghurt instead of mayo and it was just as good :) Thanks for this awesome recipe
ReplyDeletehow long would you cook it for boneless chicken?
ReplyDeleteHi Gina,
ReplyDeleteMy husband and I love all your recipes. He has officially lost 50 lbs with WW and your delicious recipes =)
I would like to know if the points for this recipe are still the same today. I have been craving fried chicken and I would love to make this recipe tonight.
Thank you
This was super yummy and moist! My husband definitely did not agree with the 1 serving = 1 drumstick. He ate his chicken, the kids' chicken . . . .
ReplyDelete