Southern-Style Oven Fried Chicken
Oven Fried Chicken


> From: Shanelle >
> I am trying to eat healthier and I need a recipe for fried chicken or
> something like it. I am trying to find a recipe for baked chicken that
> tastes like it fried. I've heard of a recipe somewhere that used bread
> crumbs but I'm not sure.

Southern-Style Oven Fried Chicken

Serving Size : 4

1/2 cup all-purpose flour
1/4 teaspoon table salt
1/8 teaspoon cayenne pepper
3 ounces buttermilk
3/4 cup cornflake crumbs
4 boneless skinless chicken breast halves

Preheat oven to 365 degrees and lightly coat an 8 X 8 X 2-inch baking
dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. Roll
chicken breast halves in flour mixture and evenly coat each side. Next dip
chicken into buttermilk and then corn flakes crumbs. Place coated chicken
breasts in prepared baking dish. Bake until chicken is tender and no
longer
pink, about 20 minutes.

Source:
"rec.food.recipes"




Oven Fried Chicken

In the Kitchen with Rosie Daley
Serving Size : 4




1 whole chicken -- cut into 8 serving
pieces
3 1/2 cups ice water
1 cup plain yogurt
1 cup bread crumbs
1 cup flour
3 teaspoons Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Creole seasoning
1/4 teaspoon black pepper
2/3 dash cayenne
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano

Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
Put ice water in a large bowl and place chicken in bowl. Set aside. Place
yogurt in a medium bowl and keep chilled in the refrigerator until ready
to use. Place remaining ingredients into a large food storage bag and
shake well to combine. Remove yogurt from refrigerator. Remove two pieces
chicken from ice water, dip in yogurt then place in bag. Shake to coat
thoroughly. Repeat with remaining chicken. Place chicken on the prepared
baking sheet, spray lightly with cooking spray, and bake for 1 hour. Turn
pieces every 20 minutes to allow even browning and crispness.

NOTES : The success of this recipe depends on the chicken and yogurt
being very cold, hence the soaking of the chicken in ice water.


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