Finger-Lickin' Oven-Fried Chicken Recipe - Cooking Index
Finger-Lickin' Oven-Fried Chicken Recipe - Cooking Index
The three ingredients in this easy recipe make magic together. The stuffing has all the seasoning needed for a perfect savory crust. The vinegar in the salad dressing adds tang, and the oil coats the chicken, adheres the crumbs, and crisps them as the chicken bakes, helping the chicken to "fry" in the oven with a minimum of fat and a maximum of flavor.
Type: Chicken, Poultry| 4 lbs | 1816g / 64oz | Chicken parts - skinned |
| 1 cup | 237ml | Creamy garlic salad dressing |
| 1 1/2 cups | 165g / 5.8oz | Seasoned stuffing mix - (3 1/2 oz) |
In a mixing bowl, toss the chicken with the dressing. Cover and refrigerate from 1 to 24 hours.
Preheat the oven to 450 degrees. Pulverize the stuffing with a rolling pin or in a blender or food processor until finely ground. Transfer to a large plate, pie plate, or a sheet of wax paper.
Lift the chicken from its marinade and roll each piece in the stuffing until well coated. You may have to do this several times to get a thorough coating.
Arrange the chicken pieces in a single layer in a nonstick, glass, or ceramic baking pan. Bake for 45 to 50 minutes, until brown and crisp.
This recipe yields 4 servings.
Source:
COOKING WITH THREE INGREDIENTS by Andrew Schloss (c) 1996 - HarperCollins, New York, NY - 230 pages - $17.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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