Great “Fried” Chicken

Having spent many of my formative years growing up in Atlanta, GA, I developed a mania for southern cooking.  We all know that this cuisine has a reputation for being fried, fatty, and overcooked.  Here's a fantastic recipe for not-fried chicken that will make you swoon it's so good and leave you feeling moderately virtuous and well-fed all at the same time:

 

Skin-On Chicken pieces of your choice or 1 Whole Chicken Cut Up

3 Cups Low-Fat Buttermilk        

2 tsp. Salt

1 tsp Black Pepper

3 Cups Panko Japanese Breadcrumbs or Reular Breadcrumbs (Panko Preferred)

2 tsp Paprika

2 tsp Spice Mix (Dried Tarragon, Oregano, Basil in any combination that appeals to you; you can eliminate or add any that aren't appealing)

Pre-heat oven to 375.

In a bowl, whisk together Buttermilk, Salt and Pepper.  Add your chicken pieces and marinate at least 4 hours or overnight.

In a bowl, combine breadcrumbs, Paprika, and Spice Mixture.

Drain buttermilk from chicken.  Dip each piece into breadcrumbs until even coated on all sides and place on a rack set on top of a baking sheet in a single layer.  Bake for about 1 hour or until a thermometer inserted into thigh or breast, not touching the bone, indicates 165.  If you have convection in your oven, turn it on the last 15 minutes for extra crunchy skin. 

 

Posted on November 17, 2014 at 9:51 pm
Doug Zeiler | Category: Uncategorized

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