Ingredients
-
4
-
-
1
-
1/2
-
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1/2 - 1
-
-
2
-
Directions
Fearless “fried” Chicken,This is taken from Chatelaine’s “Quickies Chicken” recipe book. We make this fairly regularly, and I have to say this has all of the flavour of traditional fried chicken with a fraction of the calories.,Winner winner chicken dinner! Made for Spring PAC 214 and used chicken thighs and this was wonderful. The seasoning was right on and such an easy way to make dinner. Putting into my Favorites of 2014. Thank you for posting.,Excellent! Straight into my best of the best file this goes! I doubled the recipe and used drumsticks and thighs, without skin. The seasoning was perfect. We LOVED the hint of spice from the cayenne. The chicken crisped up so nicely. It was really just perfect. I was worried about not adding any butter to the (aluminum foil lined) pan that the chicken would stick but it didn’t! We will be making chicken this way a lot. It’s much healthier than fried chicken…by a longshot! Note: My daughter can’t do dairy, so I subbed the buttermilk with a combination of rice milk and some non-dairy sour cream mixed together. It worked just fine! Made for Spring PAC.
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Steps
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1
Done
|
Preheat Oven to 425f (220c). |
|
2
Done
|
Whisk the Egg White and Buttermilk Together, Then Pour Into a Pie Plate. |
|
3
Done
|
Measure All Dry Ingredients Into a Paper or Plastic Bag and Mix. |
|
4
Done
|
Dip One Breast (or Whatever) Into the Buttermilk Mixture and Place in the Seasoning Bag. Close Top and Gently Shake to Evenly Coat. Place on a Baking Sheet With Shallow Sides. Repeat With Remaining Chicken. Discard the Remainder of the Seasoning. |
|
5
Done
|
Using a Pastry Brush, Evenly Brush the Seasoning-Coated Chicken With the Vegetable Oil. This Amount of Oil Is Essential For a Crispy Crust. |
|
6
Done
|
Bake Uncovered Until Crisp and Golden - Approx 40-45 Minutes. |
