Oven-Fried Chicken
Here's a 21st-century take on a '60s TV dinner staple.
ingredients:
1 1/2 cups low-fat buttermilk
2 Tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 cups panko bread crumbs
3 Tbsp canola oil
Salt and freshly ground black pepper
2 Tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 cups panko bread crumbs
3 Tbsp canola oil
Salt and freshly ground black pepper
At a glance:
Servings: 4
Active Time: 10 min.
Total Time: 1 hour 35 min. (includes 1 hour marinating time)
Key Tags:
directions:
1. Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.
2. Preheat oven to 400°F. Adjust oven rack to upper-middle position.
3. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.
4. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.
5. Working one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160°F, about 25 minutes.
KITCHEN COUNTER:
Serves 4. Per serving: 310 calories, 9g carbs, 38g protein, 110mg cholesterol, 13g fat, 400mg sodium, and no fiber.
Next up: Malaysian Fried Chicken
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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