Post by Loupy on Aug 16, 2010 11:33:29 GMT -7
Cornmeal-Crusted Oven Fried Chicken
Provided by Lauren Braun Costello
Prep time: 10 minutes
Total time: 2 hours 39 minutes
Serves: 4
Ingredients:
4 boneless, skinless chicken breasts
2 cups lowfat buttermilk
3 tablespoons vegetable oil
1 cup cornmeal
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Directions
Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. (The chicken can sit in the buttermilk for up to 8 hours, if you'd like.)
Preheat oven to 400 F. Brush a sheet pan with vegetable oil and set aside.
In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.
About this recipe
Cornmeal isn't just for muffins. Use it to make a satisfying oven-fried chicken that will look and taste as good as the deep-fried version. Soaking the chicken breasts in buttermilk serves three functions: it tenderizes the meat, adds flavor, and help the cornmeal and spices to adhere. Any mix of your favorite spices would work well for the cornmeal coating.
Suggested by reviewers...
Instead of one cup of cornmeal, use 1/2 cup cornmeal and 1/2 cup Panko breadcrumbs and add 1/2 cup Parmesan cheese and a few red pepper flakes for flavor.
Nutrition Facts
1 chicken breast
Calories 575
Calories from Fat 226
Total Fat 25.1g
Saturated Fat 6.3g
Cholesterol 156mg
Sodium 867mg
Total Carbohydrates 29.8g
Dietary Fiber 2.5g
Sugars 6.1g
Protein 55.8g
Provided by Lauren Braun Costello
Prep time: 10 minutes
Total time: 2 hours 39 minutes
Serves: 4
Ingredients:
4 boneless, skinless chicken breasts
2 cups lowfat buttermilk
3 tablespoons vegetable oil
1 cup cornmeal
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Directions
Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours. (The chicken can sit in the buttermilk for up to 8 hours, if you'd like.)
Preheat oven to 400 F. Brush a sheet pan with vegetable oil and set aside.
In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.
About this recipe
Cornmeal isn't just for muffins. Use it to make a satisfying oven-fried chicken that will look and taste as good as the deep-fried version. Soaking the chicken breasts in buttermilk serves three functions: it tenderizes the meat, adds flavor, and help the cornmeal and spices to adhere. Any mix of your favorite spices would work well for the cornmeal coating.
Suggested by reviewers...
Instead of one cup of cornmeal, use 1/2 cup cornmeal and 1/2 cup Panko breadcrumbs and add 1/2 cup Parmesan cheese and a few red pepper flakes for flavor.
Nutrition Facts
1 chicken breast
Calories 575
Calories from Fat 226
Total Fat 25.1g
Saturated Fat 6.3g
Cholesterol 156mg
Sodium 867mg
Total Carbohydrates 29.8g
Dietary Fiber 2.5g
Sugars 6.1g
Protein 55.8g
