[CH] Tonight's Dinner - Baked Buttermilk "Fried" Chicken
RisaG (radiorlg@yahoo.com)
Thu, 27 Mar 2003 18:27:35 -0800 (PST)
I adapted this from the latest Everyday Food Magazine
(latest Martha Stewart thing). I used the new Jose
Goldsteins Roasted Garlic & Chipotle Hot Sauce for the
hot sauce part of the recipe. I used dried bread
crumbs instead of grinding up some white bread. It was
delicious. Could've browned a bit more, other than
that, pretty good recipe.
* Exported from MasterCook *
Baked Buttermilk "Fried" Chicken
Recipe By : Adapted from Everyday Food, MA/APR 03
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
silpat baking sheet liner
1 cup Roasted Garlic Flavored
Breadcrumbs
1 cup buttermilk
1 tsp hot sauce
salt and pepper
1 tsp dried thyme -- crumbled
1/2 cup Parmesan cheese -- freshly
grated
4 boneless skinless chicken
breast halves
Salt the chicken all over. Set aside.
Place silpat, or some parchment paper, on the cookie
sheet. Set aside.
Preheat oven to 400 degrees F. In a shallow pie pan,
place bread crumbs, parmesan cheese, dried thym and
1/8 tsp pepper.
In another shallow pie pan, place buttermilk, hot
pepper sauce, 3/4 tsp salt and 1/2 tsp pepper. Mix
well.
Dredge chicken in buttermilk mixture and then in the
bread crumb mixture. Place on silpat lined sheet pan.
Repeat until all chicken is done being dredged.
Bake at 400 degrees F for 30 minutes until browned on
the outside and fully cooked. Should not be pink
inside when sliced.
Serve with corn-on-the-cob (cooked from frozen state).
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NOTES : Risa's notes:
For low carbers, Somersizing or Sugar-Busters folks,
omit the corn and use a less starchy vegetable.
Substitute something for the bread crumbs, such as
Suzanne Somers Bake & Fry Mix (can buy it from her or
make your own from the Fast & Easy Cookbook).
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 3/21/03
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