Southern Oven-Fried Chicken
Yield: 6 servings
Ingredients
5 (1-ounce) slices white bread, cubed
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
3 chicken breast halves (about 1-1/2 pounds), skinned
4 chicken thighs (about 1 pound), skinned
3 chicken drumsticks (about 1/2 pound), skinned
1/2 cup nonfat buttermilk
Vegetable cooking spray
Instructions
Position knife blade in food processor bowl; add bread cubes.
Process 30 seconds. Sprinkle crumbs on ungreased 15 x 10 x 1-inch
jelly-roll pan.
Bake at 400 degrees for 8 minutes or until lightly browned, stirring
occasionally. Combine breadcrumbs, flour, salt, and pepper in
a large zip-top heavy-duty plastic bag; set aside.
Combine chicken pieces and buttermilk in another large zip-top
heavyduty plastic bag. Seal bag, and shake to coat chicken with
buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture;
seal bag, and shake to coat. Place chicken on a 15 x 10 x 1-inch
jelly-roll pan coated with cooking spray.
Lightly coat chicken with cooking spray; bake at 400 degrees for
25 minutes. Carefully turn chicken over; coat with cooking spray.
Bake an additional 25 minutes or until done. Yield: 6 servings
(serving size: 3 ounces chicken).
Nutritional Information: CALORIES 254 (26% from fat); PROTEIN
28.5g; FAT 7.2g (sat 1.9g, mono 2.5g, poly 1.9g); CARB 16.8g;
FIBER 0.6g; CHOL 80mg; IRON 1.8mg; SODIUM 507mg; CALC 57mg
SOURCE: Cooking Light YEAR: 1994 ISSUE: Jul/Aug PAGE: 75
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