Oven-Fried Chicken

3/4 cup low-fat buttermilk
2 chicken breasts, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 cup flour
1 tsp. salt
1/2 tsp. red pepper
1/4 tsp. white pepper
1/4 tsp. cumin

Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in
refrigerator 1 hour, turning occasionally.

Combine flour, salt, peppers, and cumin in a second large zip-top plastic bag.
Remove chicken from first bag, discarding marinade. Add chicken, one piece
at a time, to flour mixture, shaking bag to coat chicken. Remove chicken
from bag, shaking off excess flour; lightly coat each chicken piece with
cooking spray. Return chicken, one piece at a time, to flour mixture,
shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.

Place chicken on a baking sheet lined with parchment paper. Lightly coat
chicken with cooking spray. Bake at 450° for 35 minutes or until done,
turning after 20 minutes

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