Crusty Oven-Fried Chicken

Crusty Oven-Fried Chicken
Crusty Oven-Fried Chicken
In this recipe, the oven does the frying, eliminating most of the fat, and all of the messy splatter of traditional pan-frying. This quick and easy supper will be a sure family favorite, especially if you serve it with steamed green beans, sliced tomatoes, and biscuits.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Chicken Bake Fourth of July Picnic Kid-Friendly Quick & Easy Dinner Lunch Summer Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
  • 1/4 teaspoon salt
  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cayenne pepper
  • lemon wedges
  • 2 teaspoons grated lemon peel
  • 3/4 cup buttermilk
  • 1/4 cup yellow cornmeal
  • vegetable oil spray
  • Carbohydrate 17 g(6%)
  • Cholesterol 200 mg(67%)
  • Fat 62 g(96%)
  • Fiber 1 g(3%)
  • Protein 64 g(129%)
  • Saturated Fat 5 g(27%)
  • Sodium 386 mg(16%)
  • Calories 895

Preparation Use the palms of your hands to pat the chicken to an even thickness. In a shallow bowl, combine the buttermilk, Worcestershire, and hot pepper sauce. Add the chicken, turning to coat. Let the chicken soak in the sauce for 10 minutes. Meanwhile, preheat the oven to 450°F. Lightly coat a baking sheet with vegetable oil spray. In a shallow dish, combine the flour, cornmeal, lemon peel, salt, and cayenne pepper. Remove the chicken from the buttermilk and dip it into the flour mixture to coat completely. Place the chicken on the prepared baking sheet, leaving at least 1 inch between each piece. Drizzle with the oil. Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 20 minutes. Serve garnished with lemon wedges. Mothers' Little Helpers

Preparation Use the palms of your hands to pat the chicken to an even thickness. In a shallow bowl, combine the buttermilk, Worcestershire, and hot pepper sauce. Add the chicken, turning to coat. Let the chicken soak in the sauce for 10 minutes. Meanwhile, preheat the oven to 450°F. Lightly coat a baking sheet with vegetable oil spray. In a shallow dish, combine the flour, cornmeal, lemon peel, salt, and cayenne pepper. Remove the chicken from the buttermilk and dip it into the flour mixture to coat completely. Place the chicken on the prepared baking sheet, leaving at least 1 inch between each piece. Drizzle with the oil. Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 20 minutes. Serve garnished with lemon wedges. Mothers' Little Helpers