OT: Oven-Fried Chicken

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ok, since DH can't really eat fried food, I don't like fried food, and
DS can't have eggs...this is the recipe we use for home-made "fried"
chicken.  It's from Betty Crocker's New Cookbook (pp298-299)

Prep 10 min, bake 1 hr, makes 6 servings

1/4 cup margarine or butter
1/2 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3-3.5 pound cut-up broiler-fryer chicken (we've just used
boneless/skinless chicken breasts and it works just fine...have also
used chicken legs for the children to eat)

1.    Heat oven to 425 degrees.  Melt margarine in rectangular pan 13x9
inches, in oven.

2.    Mix flour, paprika, salt, and pepper.  Coat chicken with flour
mixture.  Place chicken, skin sides down, in pan.

3.    Bake uncovered for 30 minutes.  Turn chicken, bake about 30 minutes
longer or until juice is no longer pink when centers of thickest pieces
are cut.

1 serving has: 311 calories (170 from fat); 19g of fat (5g saturated);
85 mg of cholesterol; 340 mg of sodium; 8g carbohydrates (dietary fiber
1g); 28g protein

You can also do chicken fingers, using cut up chicken breasts (1.5
pounds) and decrease margarine to 2 tablespoons.  After you coat with
flour mixture, toss  with melted margainr in the pan, bake uncovered 15
minutes, turn, bake 10 to 15 minutes longer or until there is no pink in
the center.

For crunchy chicken, substitute 1 cup cornflake crumbs for the 1/2 cup
flour.  Dip chicken into 1/4 margarine before coating with crumb mixture.


Larisa, who did NOT copy alternate recipes or nutritional information
verbatim...but did in the original recipe

Re: Oven-Fried Chicken
Will it work if you remove the skins?  I wonder if the flour would stick?  I
suppose since we don't
have allergy issues -- we could make an egg/milk dip to use before coating with
flour?  Hmmmmmmmm

What do you think?

Kate in MI


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Re: Oven-Fried Chicken
Kate G. wrote:
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Kate - I don't see why it wouldn't work - I use boneless/skinless
chicken breasts with this recipe all the time


Re: OT: Oven-Fried Chicken
Thank you so much, I just didn't want you to go to a lot of trouble
when you have so much to do.   I have printed it and it is in my to
try file, along with the Alton Brown recipe.  Going to try to fry it
again first.  I once told him I was going to town buy up a bunch of
chicken and we were going to have fried chicken until I got it right,
chickened, no pun intended, out on that one, but I do try to fry it
ever so often.  

Jacqueline in Ky who is truly appreciative

On Sat, 06 Jan 2007 21:03:57 -0500, offkilterquilter

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Re: Oven-Fried Chicken
I also roll it in corn flake crumbs, and bake it.  It tastes good like that
also.  Just dampen the chicken, then pat it almost dry, and roll it in the
cornflake crumbs.  I add the seasonings to the crumbs.

Sherry Starr

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Re: OT: Oven-Fried Chicken
On Sat, 6 Jan 2007 20:03:57 -0600, offkilterquilter wrote

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That sound's yummy.  I might have to give it a try and see what David thinks.
 I'm usually not the one doing the cooking around here though.


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