Our secret ingredient makes the best oven fried chicken ever…

Warmer and longer evenings and sunny weekend afternoons call for picnics, church socials, potlucks and family reunions. In the South, these events usually include a big serving platter of someone’s traditional and homemade fried chicken. This all-time favorite dish is often the first to go when people start serving up.

If you want to make classic Southern fried chicken for your next event or your next family meal, we’ve got the secret ingredient to make it tastier, crunchier and healthier. Kid-tested and family-approved, our oven-fried recipe uses delicious roasted Byrd Mill Peanut Flour for a crisp, deep-fried flavor without the extra fat, calories or oily mess on the stovetop. Just three bowls keep all ingredients together—and preparation is easy and organized.

Healthy Oven Fried Chicken with Peanut Flour

1/3 cup Byrd Mill Peanut Flour Light (28%)
1 large egg
1 large egg white
1/3 cup low fat buttermilk
1 ¼ cup corn flake crumbs
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried thyme
¾ teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds bone-in skinless chicken breast haves, trimmed and halved crosswise
1 ½ pounds bone-in chicken thighs, trimmed

1. Preheat the oven to 375°F. Coat a large baking sheet with cooking spray.
2. Place the peanut flour in a bowl. Whisk the egg, egg white and buttermilk in a separate bowl. Combine the corn flake crumbs, garlic powder, cumin, thyme, salt and cayenne together in a third bowl.
3. Working with one piece of chicken at a time, dredge it first in the peanut flour, turning to coat, and shake off the excess. Next, dunk it in the egg mixture, again turning to thoroughly coat it, and shake off any excess. Finally, add the chicken to the corn flake crumb mixture, turn to coat, shake off the excess and set it on the prepared baking sheet. Repeat with remaining chicken pieces. Spray a light coating of cooking spray on the chicken and place in the oven.
4. Bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 33-35 minutes.

* This tasty recipe is inspired by a recipe from the Peanut Institute at peanutpower.org.

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