If you love fried chicken but hate deep frying, this may be the next best thing. It works great on both chicken pieces or strips/nuggets. It is certainly less of a mess the deep fat frying but I don't know if it saves all that many calories, but then if you are counting calories this is the last place you should come seeking recipes!
Mix together 3/4 cup buttermilk, 1 crushed bouillon cube, and desired seasonings (onion, garlic, celery salt, black pepper) and let sit 10 minutes. Place chicken in a bowl (this recipe will coat 3-4 pounds of chicken pieces or 2-3 pounds of cut up chicken breast) and pour buttermilk mixture over chicken, mix to coat. Let sit in the refrigerator for 30 minutes, stirring occasionally.
In a gallon plastic bag, combine 1 cup flour and 1/2 cup bread crumbs (I add parmesan cheese) and mix thoroughly. Place chicken in bag 2-3 pieces at a time and shake to coat, place in a cake pan to bake. Drizzle with 1/4 cup butter before baking. Turn chicken halfway through cooking. Coating should be crisp and brown and juices should run clear. Add extra flour/bread crumbs to bag as needed.
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