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NCHPAD - Building Healthy Inclusive Communities

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Baked Fried Chicken


Original recipe: David Venable’s “Back Around the Table”

Makes 12 chicken breasts (recipe can be halved if needed)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours

Nutrition Facts
Servings 12.0
Amount per serving
Calories 182 % Daily Value
Total Fat 2g 4%
Saturated fat 1g 4%
Monounsaturated fat 0g
Polyunsaturated fat 0g
Trans fat 0g
Cholesterol 62mg 21%
Sodium 454mg 19%
Potassium 364mg 10%
Total carbohydrate 12g 4%
Dietary fiber 1g 2%
Sugars 3g
Protein 25g 51%
Vitamin A 5%
Vitamin C 6%
Calcium 5%
Iron 17%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Ingredients

  • 12 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 2 cups buttermilk
  • 1 Tbsp hot sauce
  • 1/2 cup all-purpose flour
  • 3 cups cornflake crumbs
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp poultry seasoning

Directions

  1. Place chicken breasts in a resealable plastic bag with buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least two hours or overnight.
  2. Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
  3. Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
  4. Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.

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