Saturday, July 7, 2012
Cornmeal Crusted Oven Fried Chicken
Time for the Crazy Cooking Challenge where we are making fried chicken. The cornmeal crust on this chicken is fabulous and so easy.
I made this a while ago so I would have it ready for the date and I honestly don't remember anything outstanding about the prep work so I am making this brief. All that counts is that it is good.
Cornmeal-Crusted Oven Fried Chicken Adapted from Kitchen Daily
4 boneless, skinless chicken breasts
2 cups lowfat rice milk with 1 tablespoon vinegar
2 tablespoons olive oil
1 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Combine chicken and buttermilk in a resealable plastic bag and refrigeratefor 1-2 hours.
Preheat oven to 400 F. Spray a baking sheet with olive oil.
In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the baking sheet as you work.
Check out all the participants and find out how many ways you can make fried chicken and love every bite.