JesseEatzA high-protein, lower-fat alternative to traditional fried chicken that maintains a shatteringly crisp crust using a high-heat oven technique. Perfect for performance-focused meal prep.
In a large bowl, whisk together buttermilk and hot sauce. Add the chicken breast halves, ensuring they are fully submerged. Marinate for at least 30 minutes.
For maximum tenderness, marinate for up to 4 hours in the fridge.
Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a large baking sheet and lightly spray the rack with oil.
The wire rack allows hot air to circulate under the chicken, ensuring it gets crispy on all sides without flipping.
In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly to adhere the coating. Drizzle or spray lightly with olive oil.
Pressing the flour into the chicken creates those tiny crags that get extra crunchy.
Place chicken on the prepared wire rack. Bake for 30-35 minutes until the internal temperature reaches 165°F and the crust is golden brown and crispy.
Let the chicken rest on the rack for 5 minutes before serving to lock in the juices.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.