The Great Scott® Calorie Light Challenge + Recipe: Oven-baked buttermilk "fried chicken"

So, I received an "invitation" to join The Great Scott® Calorie Light Challenge, whereby I have to share a fried chicken recipe, use Scott Calorie Light premium kitchen towel while preparing the dish and then blog about it. Since Scott® is a trusted brand in my household (we are already using the kitchen towels + toilet rolls + tissue), I gladly accepted the challenge.

Oven-baked buttermilk "fried chicken"

The new Scott® Calorie Light Premium towel is specifically designed for superior oil absorbency. It is extra thick, with Fiber-Tech Technology and infused with green tea extract for easy and effective absorption of excess oil from surface of foods, which in turn reduce the calories you consume. A research by an independent party found that by using just 3 sheets of Scott® Calorie Light kitchen towel to soak up excess oil from food like fried chicken before serving, the calorie intake from fat is reduced by an average of 25%.

And now to the fried chicken recipe. As usual, I am oven-baking my "fried chicken" but even with oven-baking, there is still a considerable amount of oil from the chicken skin as well as the oil you drizzle over to get the skin to crisp up nicely. I first marinated the chicken pieces in buttermilk for 6 hours - the buttermilk helps tenderizes the chicken, keeping it moist and juicy in every bite. The chicken is then coated in crushed cornflakes for that crispy outer finish and baked in the oven. Just before serving, I used the Scott® Calorie Light kitchen towel to absorb the excess oil.

I am definitely very happy with this recipe - the chicken is moist, tender, juicy and flavorful and the skin is lovely and crispy. Kids enjoyed this very much too!

Now we can enjoy delicious "fried chicken" more often, minus the extra calories ;)

Oven-baked buttermilk "fried chicken"
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 3-4


Ingredients
1 cup milk
1 tbsp fresh lemon juice
3 chicken maryland, separated to thigh and drumsticks
1/2 tsp sea salt
2 cloves garlic, crushed
1/4 tsp coarse black pepper

1/2 cup plain flour
1/2 tsp smoked paprika
A pinch of cayenne pepper
Salt and pepper

2 1/2 cup cornflakes
1 egg, beaten
2 tbsp canola oil


1. To make buttermilk, place milk and lemon juice into a measuring jug, then leave to stand for 5-10 minutes.

2. Place chicken in a bowl, then pour over the buttermilk. Add salt, coarse pepper and crushed garlic, and mix well. Cover with cling film and leave to marinate for at least 6 hours.

3. Preheat oven to 180°C (roast mode). Line a baking tray with greaseproof paper.

4.  Put flour, paprika, cayenne pepper on a plate, mix, and season with salt and pepper.

5. Put cornflakes in a plastic bag, then crush using a rolling pin, until fine. Pour onto a plate.

6. Beat egg in a bowl.

7. Remove chicken from buttermilk, one piece at a time. Dredge in flour, then dip in egg and finally the cornflakes, making sure it is evenly coated. Repeat for all the chicken pieces.

8. Place chicken in tray in a single layer, then drizzle over the oil. Cook in preheated oven for 25 minutes until the skin is golden brown and chicken is cooked through. Drain on kitchen towel, to remove excess oil. Serve immediately, with a side salad.

Remove excess oil before serving

My healthy fried chicken, made even "healthier" with less calories :)

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*This recipe was featured on Asian Food Channel's Facebook page on 12 July 2014. This recipe was picked as one of the winning entries for this challenge.