Crispy Buttermilk Oven-Fried Chicken Recipe
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From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside--just like pan-fried but with much less fat.
Ingredients
- 1 cup corn flakes cereal
- 1/2 cup Gold Medal® all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne)
- 1 cut-up whole chicken, skin removed (3 to 3 1/2 pounds)
- 1/4 cup buttermilk
- Cooking spray
- Heat oven to 425 degrees F. Line 13x9-inch pan with foil; spray foil with cooking spray.
- Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
- In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
- Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks).
- High Altitude (3500-6500 ft): No change.
- Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 95mg; Sodium 380mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g); Protein 33g. Daily Values: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 20%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat. Carbohydrate Choices: 1.
- Percent Daily Values are based on a 2,000 calorie diet
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