Thursday, January 9, 2014

Crispy Oven Baked (Fried) Chicken

 Re-Post  Healthy and tasty too!

Fried taste but baked!  Yum  I adapted this recipe from People magazine.


Note: Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Ingredients:

  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for. 









Happy Cooking from my kitchen to yours,

 M.J.
Recipe for Oven Baked (Fried Chicken)

1/3 cup 1% Buttermilk (I made my own with vinegar)  Easy to do:
1/4 cup fresh chives
1 tsp. Dijon mustard
1/4 tsp. hot sauce
4 skinless boneless chicken breasts (you can use bone-in chicken breasts)
Vegetable cooking spray
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup dry bread crumbs (I used Panko)
2 T. grated Parmesan or pecorino Romano cheese

Whisk together buttermilk and next 3 ingredients.  Add chicken to bowl;cover, refrigerate and allow to soak at least 30 minutes or overnight.
Preheat oven to 425. spray a rimmed cookie sheet with cooking spray. 

Remove chicken from buttermilk season with salt and pepper. Combine bread crumbs and cheese in a wide, shallow bowl.  Dip chicken in bread crumbs mixture turning once to coat well.  Place chicken on prepared baking sheet; generously spray with cooking spray.  Bake 25 to 30 minutes or until done.

Serve with lightly seasoned rice and a green veggie.  











original 4/11/13
8/13/13


 
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