Instructions
1
|
Preheat the oven to 425°F.
2
|
Place the chicken in a shallow bowl or pie plate and pour the buttermilk over top. Gently rub the buttermilk into the chicken until it is fully covered. Allow the chicken to rest at room temperature for 30 minutes.
3
|
In a medium mixing bowl, whisk together the flour, paprika, garlic powder, baking powder, salt, and pepper.
4
|
Remove the chicken from the buttermilk. Dip each piece into the flour mixture and turn to coat well.
5
|
Place a wire rack on a large baking sheet. Transfer the breaded chicken to the rack and lightly spray each piece with olive oil cooking spray. Bake the chicken on middle rack of oven until it reaches an internal temperature of 165°F, about 40 minutes.
6
|
Check to see that chicken is done. Remove from oven or add time as needed.
7
|
Transfer the chicken to a serving platter. Serve with honey in a ramekin for dipping, if desired.
50.88 g
Carbs
53.11 g
Fat
44.86 g
Protein
856.13 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Diet at a Glance
Low Fat
Smart Nutrition
Nutrition Per Serving
Energy
856 kcal(43%)
Total Fat
53 g(82%)
Saturated
11 g(68%)
Trans
0 g(5%)
Unsaturated
0 g(0%)
Cholesterol
215 mg(72%)
Total Carbs
51 g(17%)
Fiber
1 g(3%)
Sugars
38 g(105%)
Proteins
45 g(90%)
Sodium
890 mg(37%)
Polyunsaturated
8 g(0%)
Monounsaturated
31 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 16 Moderate
Glycemic Load 0 Low
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