Shake-It-Up-A-Notch-Chicken
Oven-Baked Buttermilk Chicken
Golden Nuggets
Desk Set Oven-Fried Chicken Breasts
Crispy Cajun Chicken


Shake-It-Up-A-Notch-Chicken

Emeril's There's a Chef in My Soup!
Recipes for the Kid in Everyone by Emeril Lagasse.

This is as close to fried chicken as you can get without frying and with
much less mess. It's much better for you too. You're not gonna believe
how crispy this chicken gets, and the flavor oh, baby. I marinate this
chicken in buttermilk and spices, and that makes it extra tender and
extra flavorful. Prepare this for your family one night, and they'll
love you all the more, I promise.

Serving: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

1 (3 1/2-pound) chicken, cut into 8 pieces

Marinade
1 cup buttermilk
2 tablespoons Emeril's Red Pepper Sauce or other mild red-hot sauce
1 tablespoon Baby Bam
2 teaspoons minced garlic

Breading Mixture
2 cups plain bread crumbs
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons Baby Bam

Tools
Measuring cups and spoons, cutting board, knife, garlic press
(optional), paper towels, large heavy resealable plastic bags, baking
dish, tongs, large nonstick baking sheet, oven mitts or pot holders.

Rinse the chicken pieces under cold running water, pat dry with paper
towels, and place in a large, heavy resealable plastic bag. Wash your
hands well with warm, soapy water before proceeding.
Combine the buttermilk, Emeril's Red Pepper Sauce, 1 tablespoon of
the Baby Bam, and the garlic in a large measuring cup. Pour the marinade
over the chicken. Seal the bag and squeeze gently so that the sauce
evenly coats the chicken pieces. Place the bag inside a baking dish to
prevent spills and refrigerate for at least 1 hour and up to 3 hours.
Make sure the oven rack is in the center position and preheat the
oven to 375°C.
Combine the breading ingredients in another large heavy resealable
plastic bag and shake well to blend.
Use tongs to remove the chicken, one piece at a time, from the
marinade and drop it into the breading bag, shaking to coat well.
Arrange the breaded chicken, skin side up, on a large nonstick baking
sheet. Repeat with the remaining pieces.
Bake in the oven until golden brown and crispy, about 45 minutes.
Using oven mitts or pot holders, remove the baking sheet from the
oven and serve.

Emeril's notes: Salmonella warning! Always wash your hands well with
soap and warm water after handling raw chicken!




Oven-Baked Buttermilk Chicken

Anna Free

Categories: Poultry, Main dish
Yield: 4 Servings

1 ea Env. Golden Onion Soup Mix
1 cup Unbleached All-purpose Flour
2 ea Large Eggs
1/2 cup Buttermilk *
3 lb Chicken Cut into Serving Pcs
1/4 cup Margarine or Butter, Melted

* Substitution: Blend 1 1/2 tsp lemon juice with enough milk to
equal 1/2 cup; let stand 5 minutes.

Preheat oven to 425 degrees F. Combine golden onion recipe soup
mix with flour; set aside. Beat eggs with buttermilk. Dip chicken
pieces in buttermilk mixture, then flour mixture, coating well. Place
in large shallow baking pan, on rack, and chill 30 minutes. Drizzle
with butter, then bake 45 minutes or until well done.

Note: This is a great recipe for picnics or just eating on the patio.


--

Golden Nuggets

Cooking Light


To make fresh breadcrumbs, place bread in a food processor or blender,
and pulse until crumbled.
If you can't find buttermilk at your grocery store, you can make your
own. Just add 1 teaspoon of vinegar or lemon juice to 1 cup of 1%
low-fat or 2% reduced-fat milk (this doesn't work very well with
fat-free milk), and let the mixture sit for 5 minutes.

1/2 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast, cut into 1/2-inch strips
2 cups fresh English muffin breadcrumbs (about 2 muffins)
1/3 cup grated Parmesan cheese
Cooking spray

Combine first 6 ingredients in a zip-top plastic bag. Add chicken to
bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
Preheat oven to 375°.
Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and
arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup
breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb
mixture. Arrange chicken strips on a baking sheet coated with cooking
spray. Bake at 375° for 30 minutes or until golden brown. Yield: 4
servings (serving size: about 4 chicken strips).



Desk Set Oven-Fried Chicken Breasts

Cooking Light

In Desk Set, Katharine Hepburn plays a corporate reference librarian and
Spencer Tracy an efficiency expert. While falling in love, they discuss
fried-chicken recipes. In one scene, Tracy even cooks the dish for
Hepburn.

1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup low-fat buttermilk
4 (6-ounce) skinned chicken breast halves
Cooking spray
1 tablespoon stick margarine or butter, melted

Preheat oven to 400°. Combine first 6 ingredients in a shallow dish.
Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in
breadcrumb mixture. Place chicken, breast sides up, in a jelly-roll pan
coated with cooking spray. Drizzle margarine over chicken. Bake at 400°
for 40 minutes or until done.
Yield: 4 servings.


Crispy Cajun Chicken

Sandra Woodruff, RD, Secrets of Fat-Free Cooking

Serving Size : 8

8 skinless chicken breast halves with bones, (6 ounces each)
1 1/4 cups nonfat or low-fat buttermilk or yogurt
Coating:
5 cups corn flakes
1 tablespoon ground paprika
2 - 3 teaspoons Cajun seasoning

Rinse the chicken, and pat it dry with paper towels. Place the chicken
in a shallow nonmetal dish, and pour the buttermilk or yogurt over the
chicken.
Turn the pieces to coat, cover, and refrigerate for several hours or
overnight.
To make the coating, place the corn flakes in a blender or food
processor, and process into crumbs. You should have about 1 1/4 cups of
crumbs. (Adjust the amount if necessary.)
Combine the corn flake crumbs, paprika, and Cajun seasoning in a small
plastic bag. Close the bag, and shake well to mix.
Remove 2 pieces of chicken from the buttermilk, place in the coating
bag, and shake to coat evenly. Repeat with the remaining chicken.
Coat a large baking sheet with nonstick cooking spray, and arrange the
chicken on the pan. Lightly spray each piece of chicken with nonstick
cooking spray, and bake at 400 for 50 minutes, or until the meat is
tender and the juices run clear when the chicken is pierced. Serve hot.

NOTES : Finely crushed corn flakes give this ultra-lean oven-fried
chicken its crispy coating.

Robin Demers


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/