Recipe - Crispy Fried Chicken Lhj

1/3 cup Buttermilk
2 teaspoon Hot pepper sauce
4 Chickenbreast halves; OR
skinless boneless chicken
breast halves
One fourth cup Seasoned dry bread crumbs
One fourth cup Yellow cornmeal
1 teaspoon Salt
1 teaspoon Chili powder
1 teaspoon Dried cilantro
One half teaspoon Cumin
One fourth teaspoon Ground red pepper

1. Heat oven to 425°F. Spray cookie sheet lightly with vegetable cooking
spray.

2. Combine buttermilk and hot pepper sauce in 13x9inch baking dish.

3. Remove skin and fat from chicken; discard. Rinse chicken under cold
water; pat dry. Place in buttermilk mixture, turning to coat. Set aside.

4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and
ground red pepper in shallow dish.

5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat
side up, on cookie sheet. Spray with vegetable cooking spray.

6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet
from oven and spray chicken again with vegetable cooking spray. Bake 10 to
15 minutes more, until juices run clear when chicken is pierced.

Prep time: 15 minutes Baking time: 30 to 35 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Our ovenbaked fried chicken works well with boneless or bonein
breasts. One trick for crispy lowfat frying: Spray the chicken with
vegetable cooking spray halfway through baking.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #940 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997