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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is from Everyday with Rachael Ray April 2008. It was under a special section of light foods so it should be healthier for you despite what Recipezaar may calculate. My recommendation for this recipe is instead of getting a whole chicken just get a package of mixed pieces of chicken or just drumsticks or whatever you prefer. Ingredients:
3 large baking potatoes (about 2 pounds total) |
1/2 cup extra virgin olive oil |
4 lbs roasting chickens, cut into eight pieces |
1 large egg white |
1/2 cup breadcrumbs |
1/4 cup whole wheat flour |
2 teaspoons cajun seasoning |
1 teaspoon sweet smoked paprika |
salt |
Directions:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 425 degrees Fahrenheit.
2. Slice the potatoes into 1/3-inch-thick fries.
3. Place on a baking sheet and drizzle with 2 tablespoons of the olive oil, toss to coat, then arrange evenly.
4. Bake in the upper third of the oven until crisp and golden, about 40 minutes.
5. Meanwhile, remove and discard the skin from the chicken, except for the wings.
6. In a large bowl, beat the egg white until frothy.
7. Add the chicken pieces and toss to coat.
8. Line a baking sheet with parchment paper.
9. In a medium bowl, mix the bread crumbs, flour, Cajun seasoning, and paprika; season with salt.
10. Coat chicken with the crumbs and transfer to the prepared baking sheet.
11. In a large, heavy skillet, heat 3 tablespoons olive oil over medium-high heat.
12. Add 4 chicken pieces and cook, turning once, until golden, about 3 minutes.
13. Transfer to a clean baking sheet and repeat with the remaining 3 tablespoons olive oil and 4 pieces of chicken.
14. On the bottom rack of the oven, bake the chicken until cooked through and crisp, about 22 minutes.
15. Season the fries with salt and serve with the chicken.
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