Healthy(er) Fried Chicken?!?!

It looks like I'm gonna need to throw out the first recipe, and after doing some checking online, I found a few. The nice thing about being on the OptiFast is I can get the many people reading this to try them out first - I have someone in South Korea reading this bad boy!!

Before I give you the recipe, I would like to acknowledge the site I got it from. They have some really great stuff on there, and if you're the adventurous type there will be things that you can try. www.eatingwell.com is the site and it was a fun 15 minutes until I realized I couldn't eat any of the recipes for two months, then I went to check my crappy fantasy football team....

Oven-Fried Chicken

4 servings
Active Time: 20 minutes
Total Time: 1 hour 35 minutes (including marinating time)

Ingredients

• 1/2 cup nonfat buttermilk, (see Tip)
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon hot sauce
• 2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
• 1/2 cup whole-wheat flour
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• Olive oil cooking spray

 

Preparation

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

• Make Ahead Tip: Marinate the chicken for up to 8 hours.

• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 226 calories; 7 g fat (2 g sat, 2 g mono); 130 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 34 g protein; 1 g fiber; 258 mg sodium; 400 mg potassium.
Exchanges: 1/3 starch, 4 very lean protein, 1 1/2 fat