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<blockquote data-quote="Wiped Out" data-source="post: 288787" data-attributes="member: 1631"><p>Spicy Oven-Fried Chicken</p><p></p><p>1/2 cup low fat buttermilk</p><p>2 tsp hot pepper sauce (I don't do any since husband doesn't like spicy)</p><p>8 (5oz) skinless bone-in chicken thighs. (I use boneless and cut down on the time)</p><p></p><p>1/2 cup seasoned dry bread crumbs (I use Italian glavored)</p><p>1/2 cup ground almonds</p><p>1/4 tsp salt</p><p>1/2 tsp freshly ground pepper.</p><p></p><p>1. Preheat oven to 425 degrees. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place it in the pan. (I don't have a rack so I just use the pan with-o the foil.</p><p></p><p>2. Combine the buttermilk and hot pepper sauce in a 9 x 13 inch baking dish. Place the chicken in the buttermilk mixture, turning to coat. Set aside.</p><p></p><p>3. Combine the bread crumbs, almonds, salt and pepper on a shallow plate. Dip the chicken into the crum mixture, turning to coat all sides. Discard the excess buttermilk mixture and bread crumb mixture. place the chicken on the rack; lightly spray the chicken with nonstick spray (I use one with olive oil with it).</p><p></p><p>4. Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 186 degrees-about 25 minutes longer (I don't use the thermometer.</p><p></p><p>For anyone following ww points it is 5 points per serving and makes 8 servings.</p></blockquote><p></p>
[QUOTE="Wiped Out, post: 288787, member: 1631"] Spicy Oven-Fried Chicken 1/2 cup low fat buttermilk 2 tsp hot pepper sauce (I don't do any since husband doesn't like spicy) 8 (5oz) skinless bone-in chicken thighs. (I use boneless and cut down on the time) 1/2 cup seasoned dry bread crumbs (I use Italian glavored) 1/2 cup ground almonds 1/4 tsp salt 1/2 tsp freshly ground pepper. 1. Preheat oven to 425 degrees. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place it in the pan. (I don't have a rack so I just use the pan with-o the foil. 2. Combine the buttermilk and hot pepper sauce in a 9 x 13 inch baking dish. Place the chicken in the buttermilk mixture, turning to coat. Set aside. 3. Combine the bread crumbs, almonds, salt and pepper on a shallow plate. Dip the chicken into the crum mixture, turning to coat all sides. Discard the excess buttermilk mixture and bread crumb mixture. place the chicken on the rack; lightly spray the chicken with nonstick spray (I use one with olive oil with it). 4. Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 186 degrees-about 25 minutes longer (I don't use the thermometer. For anyone following ww points it is 5 points per serving and makes 8 servings. [/QUOTE]
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