Crispy Low Fat Baked Chicken – FMC Style

All the taste of Crispy Fried Chicken, without the frying!


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  • 1kg of Chicken Thighs
  • 284ml Buttermilk
  • 200g Plain Gluten Free Flour
  • 2 Teaspoons of Salt
  • 2 Teaspoons of Smoked Paprika
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Dried Thyme
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Cajun Seasoning
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of White Pepper
  • 1 Teaspoon of Bicarbonate powder
  • A few squirts of Low Cal Spray Oil



Place your chicken thighs in a large bowl and pour over the buttermilk, cover with clingfilm and leave in the fridge for 2 hours


Preheat the oven to 180°c fan


In a large mixing bowl, combine all the dry ingredients and mix together thoroughly with a whisk


Remove your chicken thighs from the buttermilk and remove any excess liquid from the surface


Drop the thighs in the dry mix and coat thoroughly


Place on a wire rack and give the surface a light spray with some low-cal spray oil and put in the centre of the oven for 35-45 minutes


Skinless and boneless thighs will cook quicker, always make sure the internal temperature of the meat has reached 165°f or 74°c


Once temperature has been reached and thighs are golden brown, remove and eat!

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