Friday, September 29, 2006

Oven-Fried Chicken

“Yum, this is crispy and crunchy!” This was Matheus phrase as we were eating this chicken today at lunch!
Oven-fried Chicken was a great change to our usual oven baked chicken! I was really amazed with the end results, considering it was so simple and easy to make.
Skinless chicken pieces are first dipped in a combination of buttermilk and egg whites, then they are dredged into a mixture of flour and cornmeal, which were seasoned with salt and pepper. I actually added some paprika and a touch of garlic powder to my dry mix, and also salted my chicken pretty well before coating, which I guessed would add some more flavors to it.
After being coated, the chicken is quickly sautéed in a skillet and then into the oven it goes, and about 30 minutes later you have oven-fried chicken! Yummy!
The chicken was really moist and yummy, and the crust was surprisingly crispy, even more since it didn't have a skin underneath. Yes, healthy and good for you too!
We really enjoyed this! I made ours using drumsticks and bone-in chicken breast (which I halved to make smaller pieces). Oh, and next time I will try to get a thicker coating on the chicken, as it was definitely the best part of it!
Ana

Oven-Fried Chicken
(Cooking Light, October 2006)

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
Cooking spray

Preheat oven to 425°.
Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2-teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Yield:
4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

9 comments:

Fezoca said...

Gostei dessa ideia, porque da uma fritadinha de leve antes. Vou tentar fazer isso qualquer dia! ;-)
beijos,

Akemi said...

Eu também gostei da sugestão, ainda mais que fica crocante por fora e macio por dentro, mesmo sem a pelinha!

renata said...

O alho que voce adicionou foi aquele nosso em flocos? Deve ter ficado bom junto com a páprica.Bem saudável mesmo a escolha. Bj

Ana said...

Fe, eu tbem gostei dessa parte, com certeza ajudou a deixar a casquinha ainda mais crocante!!

Akemi, nos gostamos aqui, ficou bem saboroso!

Renata, o alho q usei eh em po (garlic powder), creio q seja o alho desidratado triturado! hehe! O em flocos iria funcionar bem aqui tbem!

Ana

Karen said...

Também gostei da idéia!

Paz said...

Matheus has good taste! ;-) Your chicken does look yummy!

By the way, I'm tagging you for the BUTTERFLY EFFECT meme. Hope you can participate!

Paz

Paz said...

Emm... you can find the meme on my blog. Thanks!

Paz

Elvira said...

Tem um óptimo aspecto, este franguinho dourado!

Karen said...

Ana, voltei para dizer que essa receita é uma maravilha!