I think I have finally found a oven fried chicken that is worthy of replacing my deep fried version. I have been in search of such a recipe for years. Turns out it was in one of my favorite recipe books all along. What intrigued me about the recipe was that you "double dip" the chicken in preparation. I think that is what makes it so crunchy. I tried to find it on line but couldn't so I decided to share it with you on my blog, it is that good! My daughter is a snob when it comes to homemade fried chicken. She tried this recipe out with great trepidation. To my amazement and pleasure, she admitted she liked this variety of "fried" chicken and would be willing to eat it again! This is a big victory! We can now enjoy a fabulous tasting variety of "fried" chicken that is much healthier, much easier to make and so much easier to clean up after! What is not to like about that!?!
Oven Fried Chicken
Prep: 15 minutes Cook: 50 minutes
1 cup egg substitute or low-fat buttermilk (I used buttermilk)
1 1/2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika (I used sweet Hungarian)
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon white pepper
3 pounds assorted chicken pieces (I used legs & thighs), skinned
Cooking Spray
1 tablespoon stick margarine or butter, melted
1. Preheat oven to 400 degrees
2. Place buttermilk (or egg substitute) in a shallow dish. Combine flour and next 5 ingredients in a shallow dish. Dip chicken pieces in the buttermilk, and dredge in flour mixture. Dip and dredge each piece a second time.
3. Arrange chicken on a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 50 minutes or until done. Yield: 6 servings. Calories 297 per serving.
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