Friday, May 25, 2012

Oven Fried Chicken

we all love fast food and fried chicken... but we feel guilty to have these kinds of chicken... so i tried this recipe... it was crispy from outside and juicy from inside... yet i was enjoying it without any guilt... recipe courtesy: Food Network

  • 1 lemon
  • 1/2 cup low-fat milk
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon cayenne pepper
  • 4 cloves garlic, peeled and smashed (1 tbsp)
  • 2 pounds bone-in skinless chicken legs and thighs
  • 1/4 cup bread crumbs
  • 1/4 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese, optional
  • salt and freshly ground black pepper (1/2 tsp each)
Finely grate 1 teaspoon of zest from the lemon; set aside. 

Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved and add garlic.

Pierce each chicken piece several times with a fork,

add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.

Pre-heat oven to 375 degrees F. 

In a bowl combine the bread crumbs with the corn meal, Parmesan (if using),  reserved 1 teaspoon zest, and season with salt and pepper. 

Line a baking sheet with aluminum foil or wax paper and top with a wire rack. Coat the rack well with  cooking spray.

Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet.

Repeat with the remaining chicken and crumbs. Mist the chicken with cooking spray.

Bake until the chicken is crisp, about 50 to 55 minutes, and enjoy

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