Cooking with Chef Bryan- Oven-Fried Chicken with Roasted Potato Wedges

Oven-Fried Chicken with Roasted Potato Wedges

Delicious and lower in fat than regular fried chicken, oven-fried chicken is a great option. Serve the chicken with freshly baked potato wedges and enjoy!


  • For The Oven-Fried Chicken: Cooking Spray
  • 1 whole, skinless chicken cut into 8 pieces
  • 1 cup fat-free buttermilk
  • 1 egg, beaten
  • 1/2 cup whole wheat flour
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • For the Oven-Roasted Potatoes: Cooking Spray
  • 2 Large potatoes, peeled if desired and cut into 1/4 inch wedges
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley


  • Preheat your oven to 350 degrees.
  • To make the oven-fried chicken: Cut the chicken into 8 pieces if needed.
  • In a shallow bowl, whisk the buttermilk and egg together and add the chicken pieces to the buttermilk mixture and let it marinade for about 15 minutes.
  • Meanwhile, in a sealable plastic bag, combine the wheat flour, paprika, and pepper. Shake to combine and set aside until ready to use.
  • After marinading the chicken, shake and coat each chicken piece with the flour mixture.
  • Place the prepared chicken pieces on a baking rack that has been set inside of a baking sheet.
  • Lightly spray the chicken with cooking spray and bake the chicken in the oven for about 30 minutes or until the internal temperature is 165 degrees.
  • Remove the chicken from the oven, let it rest for about 10 minutes, serve and enjoy!
  • To make the potato wedges: Slice the potatoes into wedges and rinse to remove excess starches.
  • Arrange the wedges on a cookie sheet that has been lined with parchment paper and lightly spray with cooking spray.
  • Sprinkle the potato wedges with the garlic and parsley mixture.
  • Bake for about 15 minutes or until fork tender.
  • Serve the potato wedges with the oven-fried chicken and enjoy! On tv, I add a fresh green salad and sour-dough focaccia bread.