Thursday, September 23, 2010

Crunchy Oven-Fried Chicken

Yields 4 servings (1/2 of chicken breast or 1 drumstick and 1 thigh)
Points per serving: 7

1/3 cup fat-free buttermilk
2 Tbsp. dill pickle juice
1 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
4 (3 ounce) skinless chicken drumsticks
4 (3 ounce) skinless chicken thighs ( instead of the drumsticks and thighs I just used 2 chicken breast cut in half, but you can do what you want)
1 cup panko (japanese breadcrumbs)
1 Tbsp. cornstarch
2 tsp. canola oil
2 tsp. butter

1. Preheat oven to 475
2. Combine first 4 ingredients in a large bowl; add chicken, tossing to coat. Combine panko and cornstarch in a large zip-top plastic bag.
3. Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken to panko mixture in a bag; seal and shake well. Cook chicken in pan 3 to 4 minutes on each side or until brown. Place pan in oven; bake at 475 for 12 to 14 minutes or until chicken is done.

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