Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil until its crispy—is the gold standard. But there's no denying that in the past 20 years two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies on both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and youve got dinner.
Cooks' Note
- Available in the Asian foods section of some supermarkets and at Asian markets.
