| Cuisine: American | Type: Main Course | Serves: 3 to 4 |
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Source:
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Firehouse Food |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This is a simple recipe for a healthy "fried" chicken. The breading is excellent, and no greasy frying! This recipe can be doubled easily. (In fact, the original recipe calls for 2 chickens with this amount of coating.) |
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Serving Suggestions:
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Good hot from the oven, or at room temperature in a picnic. |
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Ingredients:
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1/2 cup cornmeal 1/2 cup all-purpose flour 2 tsp. ground ginger 2 tsp. salt 2 tsp. sugar 2 tsp. paprika 1 tsp. onion salt 1 tsp. garlic salt 2 cups low-fat milk 1 frying chicken, cut up |
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Instructions:
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1. Adjust the oven rack to the center position and preheat the oven to 400°F. Lightly grease a 9-by-13-inch rimmed baking sheet. 2. Combine the cornmeal, flour, ginger, salt, sugar, paprika, onion salt, and garlic salt in a large, resealable plastic bag. Pour the milk into a large bowl. One piece at a time, dip the chicken in the milk and then put it into the bag with the cornmeal mixture. Seal the bag and shake it until the chicken is evenly coated, then shake off any excess coating back into the bag. 3. Put breaded chicken on the baking sheet in a single layer with as much space between pieces as possible. Bake until the chicken in deep golden brown and releases clear juices when pricked with a fork, 55 to 60 minutes. |
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Related recipes:
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None |
2005-07-08