No-fat fried chicken a la doug

Yield: 1 servings

Measure Ingredient
4 Boneless; skinless, chicken breasts, (I used one)
½ cup Buttermilk; which will fly for anyone lactose intolerant, like me!
½ cup Dry white bread crumbs
4 tablespoons Parmesan cheese; I used a mixture of my own, half Romano
½ teaspoon Fresh rosemary; or dried if not have
½ teaspoon Thyme
½ teaspoon Garlic powder
½ teaspoon Onion powder
1 teaspoon (heaping) Calvin's chile powder
½ teaspoon Celery salt

Wash and dry the chicken breasts, cut in half, crosswise, and soak in the buttermilk. Mix all of the dry ingredients together. amd place in a shallow dish. If you wish to have this really browned, then also add a little paprika to the dry ingredients....note that there is no salt, other than the celery salt. Line a baking sheet with foil and spray the foil with Pam or whatever kind you use, spray. Heat oven to 400F . Remove chicken from buttermilk, roll in the crumb mix, and place on the baking sheet. Place in the pre-heated oven and bake for about 40 minutes. As I have a convection oven, this takes a lot less time, like as in 25 minutes, instead of 40, at the same temperature...served this with the new red potatoes, and creamed onion, carrot, celery and mushrooms in a low fat cream sauce made with skim milk and CALVIN'S of course...you could also use Jim Sr's red savina powder, but not the smoked in the cream sauce. Or I have chopped up a couple of habs, finely and done that with the other veggies! Use yer imagination...Cheers, and enjoy, Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jun 23, 1999, converted by MM_Buster v2.0l.

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