Southern Oven-Fried Chicken Recipe - Cooking Index
Southern Oven-Fried Chicken Recipe - Cooking Index
| 5 | White bread - (1-ounce) cubed | |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 3/4 teaspoon | 3.8ml | Salt |
| 3/4 teaspoon | 3.8ml | Pepper |
| 3 | Skinless chicken breast halves | |
| 4 | Chicken thighs skinned | |
| 3 | Chicken drumsticks - skinned | |
| 1/2 cup | 118ml | Nonfat buttermilk |
| Vegetable cooking spray |
Position knife blade in food processor bowl; add bread cubes. Process 30 seconds.
Sprinkle crumbs on ungreased 15 x 10 x 1-inch jelly-roll pan.
Bake at 400 degrees for 8 minutes or until lightly browned, stirring occasionally. Combine breadcrumbs, flour, salt, and pepper in a large zip-top heavy-duty plastic bag; set aside.
Combine chicken pieces and buttermilk in another large zip-top heavy-duty plastic bag. Seal bag, and shake to coat chicken with buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture; seal bag, and shake to coat. Place chicken on a 15 x 10 x 1-inch jelly-roll pan coated with cooking spray.
Lightly coat chicken with cooking spray; bake at 400 degrees for 25 minutes. Carefully turn chicken over; coat with cooking spray. Bake an additional 25 minutes or until done. Yield: 6 servings (serving size: 3 ounces chicken).
Source:
Cooking Light, Jul/Aug 1994, page 75
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.