Learn how to make Buttermilk Oven-Fried Chicken, one of Rita's recipes to help with weight maintenance.

Buttermilk Oven-Fried Chicken


  • 4 (5-ounce) bone-in-chicken breast, skin removed
  • 1 cup nonfat buttermilk
  • 1/3 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • ¾ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 eggs, beaten
  • ½ cup plain dry breadcrumbs
  • ¼ cup cornmeal
  • Vegetable cooking spray


  1.  Place chicken in large resealable food storage bag. Add buttermilk. Seal bag; refrigerate 2-12 hours, turning several times. This can be done ahead in the morning after breakfast.
  2. Preheat oven to 400 degrees. Line baking sheet with foil; set aside. Remove chicken from bag; drain and discard excess buttermilk. 
  3. Place flour, poultry seasoning, pepper and paprika in another food storage bag. Place eggs in shallow bag. Combine breadcrumbs and cornmeal in shallow bowl.
  4. Place chicken, 2 pieces at a time, in bag with flour; shake to coat. Coat chicken with egg, then roll in bread crumb mixture until coated. Place chicken on prepared baking sheet. Coat lightly with cooking spray. Bake 35 minutes or until chicken is no longer pink.

Makes 4 servings.