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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oven-Fried Chicken

Source: dLife

A healthy alternative if you love fried chicken!

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	264.8

Total Carbs	4.6 g

Dietary Fiber	0.4 g

Sugars	0.1 g

Total Fat	17.4 g

Saturated Fat	5.0 g

Unsaturated Fat	3.9 g

Potassium	240.5 mg

Protein	21.0 g

Sodium	340.5 mg

Dietary Exchanges 17.4 Fat, 2.3 Meat, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each chicken thighs 1.0
1 tbsp white all purpose flour 1.0
1 each egg whites 0.5
0 1/2 tsp kosher salt 1.0
1 tbsp brown rice flour 0.5
0 1/2 tsp olive oil 1.0
1 tbsp cornmeal

Directions

Preheat the oven to 350 degrees F.
Rinse and dry the chicken thighs.
Put the white flour on a plate.
In a small seperate bowl, whip the egg white together with the salt.
Add the olive oil, if using, and mix well.
On another plate, mix the rice flour and cornmeal together.
Then, place a rack on a baking sheet and spray both with nonstick cooking spray.
Roll each chicken thigh in the white flour, dip it in the egg mixture, and then roll it in the rice flour mix.
Place the chicken thighs on the rack so that they aren't touching.
Bake for 35-45 minutes, or until the meat juices run clear.