Crispy fried chicken, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Buttermilk |
| 2 | teaspoons | Hot pepper sauce |
| 4 | Chicken-breast halves; OR skinless boneless chicken breast halves | |
| ¼ | cup | Seasoned dry bread crumbs |
| ¼ | cup | Yellow cornmeal |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Dried cilantro |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Ground red pepper |
Directions
1. Heat oven to 425°F. Spray cookie sheet lightly with vegetable cooking spray.
2. Combine buttermilk and hot pepper sauce in 13x9-inch baking dish.
3. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat. Set aside.
4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish.
5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat side up, on cookie sheet. Spray with vegetable cooking spray.
6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and spray chicken again with vegetable cooking spray. Bake 10 to 15 minutes more, until juices run clear when chicken is pierced.
Prep time: 15 minutes Baking time: 30 to 35 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : Our oven-baked fried chicken works well with boneless or bone-in breasts. One trick for crispy low-fat frying: Spray the chicken with vegetable cooking spray halfway through baking.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997