← Back to Search Results
baking American, Southern
Not Fried Chicken Recipe-22422

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

By baking the chicken instead of deep-frying it and by using buttermilk and spices to bolster the flavor, we create a tasty, delectably crisp chicken that won’t jeopardize your health.

Yield: Serves 4

Ingredients

  • 1 3½- to 4-pound chicken

For the Spice Mix:

  • 1 tablespoon Cajun spice
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • 2 cups low-fat buttermilk

For the Breading:

  • 1 cup bread crumbs, preferably homemade
  • ½ cup flour
  • ½ cup cornmeal
  • Spray oil

Directions

1. Cut the chicken into eight even pieces or have your butcher do it. (When I cut off the wings, I include a 2-inch piece of the breast meat. This gives you a meatier wing.) Remove all the skin from the chicken and cut away any pieces of fat.

2. Combine the Cajun spice, paprika, garlic powder, pepper, and salt in a shallow bowl and stir to mix. Rub one third of this spice mix on the chicken pieces and let stand for 10 minutes in a metal mixing bowl. Stir in the buttermilk and place the bowl in the freezer. Marinate the chicken in the buttermilk for 30 minutes, stirring once or twice.

3. Combine the ingredients for the breading and the remaining spice mix in a mixing bowl and stir or whisk to mix. Spray a nonstick baking sheet with spray oil. Preheat the oven to 400°F.

4. Drain the chicken pieces in a colander. Dredge each piece of chicken in the crumb mixture, shaking off the excess. Arrange the chicken pieces on the baking sheet in a single layer. Lightly spray the tops of the chicken pieces with oil.

5. Bake the chicken until golden brown and cooked, 30 to 40 minutes, turning several times to ensure even browning. Serve at once. Mashed potatoes will make a great accompaniment.

Notes

By using boneless, skinless chicken breasts for this recipe, you could reduce the calories to 444 per serving, the fat to 7 grams, and the saturated fat to 2 grams.


© 2003, 2010 Steven Raichlen
 

Nutritional Information

667 Calories; 69g Protein; 18g Fat; 5g Saturated Fat; 53g Carbohydrate; 488mg Sodium; 184mg Cholesterol

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
food-to-live-by Food to Live By
by Myra Goodman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-explorations Baked Explorations
by Matt Lewis
american-masala American Masala
by Suvir Saran
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?