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Member recipe

Oven-Fried Chicken

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Serves 4

Just as delicious as Fried Chicken but healthier !!!

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  • 1 whole chicken, cut into 10 pieces (wings reserved for another use)
  • 1/4 cup low-fat buttermilk
  • 1 garlic clove, minced
  • coarse salt and groud pepper
  • 6 slices whole wheat bread
  • 3 tablespoons vegetable oil


    1. Remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 teaspoons salt and 1/2 teaspoon pepper
    2. Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
    3. Preheat oven 425 . In a food processor, pulse bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with oil.
    4. Bake crumbs crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to large bowl.
    5. Set a wire rack over the sheet. Working with one piece of at a time lift chicken from buttermilk mixture.
    6. letting excess drip off and dredge in breadcrumbs pressing firmly to adhere. Transfer chicken to rack.
    7. Bake, without turning, until cooked through, 30 to 40 minutes, tenting with foil if browning too quickly.

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