stock image of Oven-fried chicken portions on a plate
stock image of Oven-fried chicken portions on a plate
Home made fried chicken shot in my kitchen. This is for a request on the new content forum.Oven-fried chicken portions on a plateA+ Oven Fried Chicken1 quart water1 teaspoon salt6 chicken drumsticks, skinned4 skinless, bone-in chicken breast halves½ cup low fat buttermilk5 cups cornflakes, coarsely crushed2 tablespoons Creole seasoning 2 teaspoon dried Italian seasoning½ teaspoon garlic powder¼ teaspoon freshly ground black pepperCooking sprayIn a large bowl, combine water and salt; add chicken pieces. Cover and refrigerate for 8 hours. Preheat oven to 400 degrees. Drain chicken, then pat dry. Place chicken in a shallow dish. Pour buttermilk over chicken, turning pieces to coat. In a large, heavy duty, zip-top bag, combine cornflakes, Creole and Italian seasonings, garlic powder and black pepper. Place 2 pieces of chicken in the bag; seal and shake to coat completely. Remove chicken and repeat procedure with remaining pieces. Coat a 15”x10” jelly roll pan with cooking spray then arrange chicken on pan, bone-side down. Place pan on lowest rack in the oven; bake, uncovered, for 45 minutes (do not turn).Creole seasoning recipe:2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon onion powder1 tablespoon black pepper1 tablespoon cayenne pepper1 tablespoon dried leaf oregano1 tablespoon dried leaf thymeCombine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.
Home made fried chicken shot in my kitchen. This is for a request on the new content forum.Oven-fried chicken portions on a plateA+ Oven Fried Chicken1 quart water1 teaspoon salt6 chicken drumsticks, skinned4 skinless, bone-in chicken breast halves½ cup low fat buttermilk5 cups cornflakes, coarsely crushed2 tablespoons Creole seasoning 2 teaspoon dried Italian seasoning½ teaspoon garlic powder¼ teaspoon freshly ground black pepperCooking sprayIn a large bowl, combine water and salt; add chicken pieces. Cover and refrigerate for 8 hours. Preheat oven to 400 degrees. Drain chicken, then pat dry. Place chicken in a shallow dish. Pour buttermilk over chicken, turning pieces to coat. In a large, heavy duty, zip-top bag, combine cornflakes, Creole and Italian seasonings, garlic powder and black pepper. Place 2 pieces of chicken in the bag; seal and shake to coat completely. Remove chicken and repeat procedure with remaining pieces. Coat a 15”x10” jelly roll pan with cooking spray then arrange chicken on pan, bone-side down. Place pan on lowest rack in the oven; bake, uncovered, for 45 minutes (do not turn).Creole seasoning recipe:2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon onion powder1 tablespoon black pepper1 tablespoon cayenne pepper1 tablespoon dried leaf oregano1 tablespoon dried leaf thymeCombine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.