Un-Fried Chicken Recipe from Oprah’s Chef Rosie Daley
Pull Up a Chair: My First Foray Into Oprah’s “Un-Fried” Chicken
Okay, so—I’ll be honest, the first time I tried making this Un-Fried Chicken recipe from Oprah’s Chef Rosie Daley, I didn’t think much of it. I mean, “un-fried”? Sounds suspiciously like the time my aunt tried to make sugar-free chocolate pie (may it rest in peace), but as it turns out, this one’s a total delight. And before you ask, yes, I’ve accidentally grabbed the breadcrumbs instead of the cornflakes once, and honestly, wasn’t half-bad. So anyway, grab your apron or, if you’re like me, acceptable sauce-stained T-shirt, and let’s get into it.
Why This Is in My Family’s Regular Dinner Line-Up
I make this chicken whenever I want that southern-fried taste without frying (because, let’s face it, I’m just not up for oil splatters on a weeknight). My family actually requests this—no joke—especially when it’s movie night or we’re out of ideas. There’s something about the crunch, plus you can eat like three pieces and not feel like you need a nap after. I’ll admit, the first time I tried the buttermilk soak, I left it too long and the chicken got mushy. But hey—you live, you learn, right?
Here’s What You’ll Need (and What I Really Use)
- 4 chicken breasts (bone-in or boneless) — Actually, thighs work just dandy if that’s your jam (or, honestly, whatever’s on sale)
- 1 cup low-fat buttermilk — In a pinch I’ve used plain old yogurt thinned with a splash of milk; totally fine
- 1 cup cornflakes, crushed — My grandmother always swore by good ol’ Kellogg’s but Aldi’s version works, promise
- 1/2 cup dried Italian breadcrumbs
- 1 tsp paprika (I lean heavy on the smoky stuff if I can find it, not fussy about brand)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- nonstick cooking spray or a glug of olive oil (on second thought, use whatever’s handy—you just need to coat the pan)
How I Actually Make It (And Why My Hands Are Always a Mess)
- First, chuck the chicken in a big bowl with all the buttermilk. Give it a toss so it’s coated, then just let it chill in the fridge for at least an hour. Overnight is better but I never remember until dinnertime, so, one hour is plenty for me. (This is usually when I forget about it and start cleaning the kitchen to some random Spotify playlist.)
- Meanwhile, bash up the cornflakes in a ziplock bag. I take out some frustration with a rolling pin; honestly, a glass works if you can’t find the pin.
- Mix the smashed cornflakes, breadcrumbs, all the spices, salt, and pepper in another bowl. (I always sneak a smell here—it’s my favorite part. Weird?)
- Now, get your oven cranking to 400°F (that’s about 200°C). Line a baking sheet with foil—for easier cleaning, or skip it if you’re one of those wash-up heroes.
- Pull the chicken pieces one by one out of the buttermilk. Let the excess drip off but don’t stress. Dip them in your crunchy mixture, press it on so it sticks like a nice little crunchy jacket. Sometimes I double dip if the mood strikes.
- Lay them out on the baking sheet, kind of spaced apart—don’t crowd ’em. Spray the tops with a bit of oil (or, you know, brush with olive oil if you’re feeling fancy).
- Bake for 30-35 minutes until golden and crispy and your whole kitchen smells like you’re a pro chef. Sometimes, I flip them halfway when I remember, sometimes not. If you cut into the thickest piece and it’s no longer pink—done!
Lil’ Notes From My (Occasionally Scattered) Kitchen
- Parchment paper sticks less than foil but, y’know, whatever’s in the drawer.
- Don’t skimp on seasoning the crumb mix—I did once & it was, honestly, a bit like biting a pillow.
- The crunch really holds up if you let it cool for 5-10 minutes, though sometimes the family just dives in. Can’t say I blame them!
Ways I’ve Played Around With This Recipe (And a Fail…)
- Tried panko instead of cornflakes, pretty good but not as homey tasting.
- Added hot sauce to the buttermilk, which made everyone (except my spice-averse partner) very happy.
- Used gluten-free breadcrumbs once. It worked! But potato chips were a total fail, just a greasy mess. Don’t do that. I learned the hard way.
If You Don’t Have Everything
Honestly, you don’t need some fancy wire rack. You can use a broiler pan or even just another baking tray underneath. Sometimes I don’t even use a brush for the oil, I just drizzle and hope for the best.
How to Store It (But, uh, I Doubt You’ll Need To)
Technically, you can pop leftovers in a container and refrigerate for up to 2 days. In my house, there’s never more than a single lonely piece left, but if you’re lucky, they reheat nicely in a hot oven for about 10 minutes (avoid the microwave unless you love soggy bottoms).
How I Like to Serve Mine
Most often, we pile this up with a big green salad (something zingy, like arugula and lemon). Or, sometimes just with classic mash and peas; nothing fancy, just family style. If I’m feeling ambitious, I’ll whip up classic coleslaw—or buy it from the store, let’s be real.
A Few Humble Tips (Learned the Hard Way)
- I once cranked the oven to 450 thinking it’d be crispier—nope, just dry and sad.
- Leaving the chicken uncovered in the fridge after buttermilk helps with crunch—but if you forget, still great!
- Try not to overcrowd the pan or else you get damp bottoms (nobody likes that except maybe, I dunno, ducks?)
Questions People (Actually) Ask Me
- Do I really have to use buttermilk? Not really! Milk with a squeeze of lemon or yogurt works. One time I was out of both and used watered-down sour cream. Not bad, weirdly.
- Can this work with tofu or veggies? I’ve tried. Tofu works (press it first) but it’s a bit tricky to get that crispy edge. Zucchini slices? Eh, gets a bit soggy, but tastes fine with enough seasoning.
- Is it really crispy like fried? Close! Not quite the same but way less cleanup (and guilt, if that’s a thing for you).
- Can I freeze it? I’d say, sure—but if I’m honest, I never have leftovers to try.
- Where can I learn more about Rosie Daley or see her cook? Actually, I watched Oprah’s own recipe write-up here and loved Rosie’s tips. For healthy swaps, EatingWell has good ideas, too!
By the way, the only downside of this chicken: people start expecting you to make it every week. On the flip side, your house smells like pure comfort and you feel honestly, a bit proud. Only fair warning. Anyway, let me know if you try adding anything wild—I might, too!
Ingredients
- 4 bone-in, skinless chicken thighs
- 4 bone-in, skinless chicken drumsticks
- 1 cup low-fat buttermilk
- 1 cup whole-wheat breadcrumbs
- 1/2 cup cornflakes, crushed
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
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2In a large bowl, combine the chicken pieces and buttermilk. Toss to coat evenly, then cover and refrigerate for at least 15 minutes.
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3In a shallow dish, mix together the breadcrumbs, crushed cornflakes, paprika, garlic powder, thyme, salt, and black pepper.
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4Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.
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5Arrange the coated chicken pieces on the prepared rack. Lightly spray the tops with olive oil spray.
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6Bake for 40–45 minutes, or until the chicken is golden brown and cooked through. Let rest 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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