COMMENT:
Take pride, it’s oven-fried. If you want to eat crispy chicken
on a more frequent basis, we recommend this oven-fried version.
Southern Living Test Kitchens staffers Julia Dowling and Vanessa
Ward developed this recipe. The results speak for themselves. The
secret is baking the chicken at a high temperature, ensuring that
almost-fried crispness.
INGREDIENTS:
- 1 quart water
- 1 tsp salt
- 6 chicken drumsticks
- 4 bone-in chicken breast halves, skinned
- ½ cup nonfat buttermilk
- 3 cups cornflake crumbs
- 2 to 3 tsp Creole seasoning
- 2 tsp dried Italian seasoning
- ½ tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground red pepper (optional)
- Vegetable cooking spray
METHOD:
Combine water and salt in a large bowl; add chicken pieces. Cover
and refrigerate 8 hours or overnight. Drain chicken; rinse with
cold water, and pat dry. Place chicken in a shallow dish; pour buttermilk
over chicken, turning pieces to coat. Combine cornflake crumbs,
Creole seasoning, Italian seasoning, garlic powder and ground black
pepper in a gallon-size, heavy-duty, zip-top plastic bag. Add red
pepper, if desired. Place 2 pieces of chicken in bag; seal. Shake
to coat completely. Remove chicken, and repeat procedure with remaining
pieces. Place coated chicken, bone side down, in a 15-x 10-x - 1-inch
jellyroll pan coated with cooking spray, and spray chicken with
cooking spray. Place pan on the lowest rack in oven. Bake at 400
degrees F for 45 minutes (do not turn).
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