|
  
CRISPY CHICKEN NOT FRIED
INGREDIENTS:
8 ozs. sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce 1 teaspoon paprika
1 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breast, halved
1/2 cup margarine, melted
2 3/4 to 3 cups prepared herb seasoning bread stuffing (rolled into fine
crumbs)
Combine sour cream, lemon juice, Worcestershire, paprika, celery salt,
garlic salt, salt and pepper. Dip chicken pieces into mixture and then
dredge in bread stuffing which has been rolled into fine crumbs. Pour
melted butter over chicken. Bake uncovered in a 350 degree oven for 1
hour, or until chicken is tender and crusty brown.
YIELD: 4 servingsALTERNATE RECIPE:
1/2 cup cornmeal (can substitute cornflakes crushed or breadcrumbs)
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 (3 1/2) pound broiler-fryer chicken, cut up or 4 chicken breast, halved
with or without skin
1/2 cup milk
1/3 cup butter or margarine, melted
1 egg, beaten
Combine the first six ingredients. Dip chicken in beaten egg and
milk mixture, then roll in the cornmeal mixture. Place in a greased
13-in. x 9-in. x 2-in. baking pan or oven proof dish. Drizzle with
butter or margarine. Bake, uncovered at 375 degrees F. for 50-55
minutes or until juices run clear.
Note: This chicken tastes like fried, except it's not. I added
1/2 teaspoon or more of my own standard house seasonings I call "Wild
Bill's Dry Meat Rub" to the dredge mixture and add the stuff to
most any meat I am preparing. See the Sprite Can Chicken recipe which has
my Wild Bill's Dry Meat Rub recipe listed.
Above chicken moist and tender and your taste buds think it is Southern
Fried. Bill Porter 08-31-08
|
|
