Low Fat Oven Baked Crispy Chicken Breasts
Buttermilk-marinated chicken breasts coated in seasoned breadcrumbs and baked until golden and crispy without deep frying. This version delivers restaurant-quality crunch while keeping fat minimal, using an overnight marinade for tenderness and a cooking spray finish for texture. Perfect for weeknight dinners, meal prep, or feeding a crowd. The extended soak in tangy buttermilk ensures moist meat despite the lean cut, while the breadcrumb coating crisps beautifully in the oven.
Ingredients
Instructions
- 1
Cut chicken breasts into 3 pieces each.
- 2
Place chicken in a ziplock bag, add buttermilk, and marinade overnight or at least 2 hours.
- 3
Preheat oven to 325F and spray a baking sheet with cooking spray.
- 4
Combine breadcrumbs, garlic powder, chili powder, salt, and pepper in a ziplock bag and shake to blend.
- 5
Remove chicken from buttermilk, shake off excess, and add to breadcrumb mixture 3 pieces at a time.
- 6
Shake bag to coat chicken evenly.
- 7
Transfer coated pieces to prepared baking sheet.
- 8
Repeat coating and transferring until all chicken is coated.
- 9
Spray coated chicken with cooking spray.
- 10
Bake for 20 minutes until golden.
Tips
Marinate overnight for maximum tenderness and flavor absorption; the acidic buttermilk breaks down proteins and keeps lean chicken moist during baking.
Shake off buttermilk thoroughly before breading to prevent soggy spots and encourage even crisping on the outside.
For extra crunch, let breaded chicken rest 10-15 minutes in the fridge before baking to set the coating.
Good to Know
Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat at 350F for 8-10 minutes until warmed through.
Marinate chicken overnight as directed. Bread chicken up to 8 hours ahead and refrigerate on a parchment-lined baking sheet before baking.
Serve hot with lemon wedges, hot sauce, or ranch dip. Pairs well with roasted vegetables, rice, or a fresh salad.
Common Mistakes
Don't skip the marinade—even 2 hours minimum prevents dry meat when using lean breasts.
Don't overload the breading bag—coat 3 pieces at a time for even coverage and prevent clumping.
Don't skip the final cooking spray—it's essential for crisping without oil-frying.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use bone-in or skin-on chicken?
Yes, but adjust baking time to 30-35 minutes depending on thickness. Skin adds fat but creates natural crispness without extra spray. Remove skin post-baking to keep it low-fat.
What if I don't have buttermilk?
Mix 2 cups whole milk with 2 tablespoons lemon juice or vinegar and let sit 5 minutes until it curdles. Or use plain yogurt thinned with a splash of milk for similar acidity and texture.
How long can I keep leftovers and can I freeze them?
Refrigerate cooked chicken up to 4 days. Freeze up to 3 months on a tray before bagging. Reheat frozen chicken at 350F for 12-15 minutes or thaw overnight first.