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Oven-Fried Chicken |
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Serves: 6
Print this Recipe
1 cup cider vinegar or white vinegar
Skinned chicken pieces:
2 chicken breasts, whole, split
2 chicken drumsticks
2 chicken thighs
2 eggs
1 cup chicken broth
1 1/2 cups bread crumbs, fresh whole grain (made in blender)
1/2 cup parmesan cheese, grated
2 tablespoons paprika
The best fried chicken I ever tasted was in Texas. It was so tender and tasty that I went to the kitchen and asked the cook her secret. She told me she marinated the chicken overnight in vinegar. Here's a low-fat version of that tasty recipe.
1. The night before serving, pour vinegar over chicken. Turn to coat and cover. Refrigerate.
2. One hour before dinner, preheat oven to 325ºF. Combine eggs and chicken broth in one shallow dish. Combine bread crumbs, cheese, and paprika in another. Dip each piece of chicken in egg, then crumbs. Bake in shallow baking dish for approximately 45 minutes.
Variation
Substitute 3 tablespoons sesame seeds for cheese. (The cheese and sesame seeds are approximately the same in calories and nutritional breakdown, so there is no real difference in exchanges in this variation.)
Food exchanges per serving: 2 BREAD, 3 ½ lean MEAT, trace FAT
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