Super-Crunchy Fried Chicken

Do you still have a Sunday dinner tradition when everyone sits down to eat as a family?

My mom always made a Sunday dinner when I was growing up. And I pretty much knew what it was going to be from week to week. That’s because it was either roast beef, roast pork or fried chicken, usually served with mashed potatoes, some homemade bread dressing and a vegetable. And, of course, we always had gravy..

Each of the meals was special in itself, but I have to admit that the chicken was my favorite. And I’m not alone. According to a reader’s poll conducted by the website about.com, fried chicken ranks among the top comfort foods of Americans.

I hadn’t a good meal of fried chicken for a long time until the other night. Therese made some delicious “fried chicken” along with mashed potatoes and gravy that reminded me of Sunday meals my mom fixed when I was a kid.

Therese’s fried chicken actually was oven-baked. The cut-up Hutterite chicken she prepared was dipped in milk and seasoned with just salt and pepper before being rolled in a combination of Chex cereal, Frying Magic and flour. She then put the chicken pieces on a Pam-sprayed cookie sheet, which then was covered with tin foil for the first 1½ hours of cooking. The foil then was removed for about another hour, which really crispened up the chicken.

Here is another “oven fried chicken” recipe that I found while perusing the Web.

Super-Crunchy  Fried  Chicken
½ cup fat-free buttermilk
1  large egg white
2 teaspoon hot red pepper sauce
4  (6 ounces) chicken breast halves, boneless and skinless
1 cup prepared cornflake cereal , crushed finely
2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon kosher salt
Olive oil cooking spray
In medium bowl, whisk buttermilk, egg white and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees.
Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow pie plate or bowl.
Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.
Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.
Yield: Serves 4.
Approximate nutritional analysis per serving: 290 calories, 4 grams fat, 22 grams carbohydrates, 39 grams protein.

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