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As previously noted (see, “crispy” and “fried” are popular food descriptives at my house.  Typically, “healthy” wins out over “crispy,” but  sometimes, especially in winter, we all just want those comfort-food favorites.  I decided I would make an attempt at Oven Fried Chicken with that crunchy, flavorful texture that makes it so much more fun and enjoyable.

This is what I came up with and I have it on pretty good authority (think hubby who likes things super-crisp) that it turned out pretty tasty.   It was easy and quick too, which is also a huge criteria for cooking at my house. 

I only used chicken legs for this recipe, but I think other pieces would be just as delicious.  Next time, I will try either boneless, skinless thighs or breasts (hint: for boneless/skinless options try soaking the chicken in a bath of salt water and garlic in the refrigerator for at least 2 hours before preparing. It will keep the chicken moist and not cause it to become dried out during baking.)

Healthy "Fried" Chicken

  • 1 Cup Italian Panko bread crumbs
  • 4 -6 skinless/boneless chicken breasts, thighs or legs
  • 1 Tablespoon Olive Oil
  • Salt, Pepper & Garlic to taste

Preheat Convection Oven to 425. Lightly coat chicken with olive oil, salt, pepper and garlic to taste.  Lightly coat each piece with bread crumbs and place on a lined cookie sheet.  Bake for 30 minutes turning after 15 minutes.  Serve with a salad or sautéed spinach, kale or collards.   Mmmm, Mmmm, good!

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