Deviled Oven-Fried Chicken |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Tender, juicy, and flavorFULL! When I cook for guests I'm known for making too much. I made this for a party of 30 and it disappeared before I knew what happened! The original recipe in the Live Longer Cookbook by Readers' Digest calls for a mixture of butter and olive oil to be drizzled on top. This dish doesn't need it to to be fabulous. Ingredients:
2/3 cup buttermilk |
2 teaspoons dijon mustard |
1 clove garlic, minced |
1/8 teaspoon ground red pepper (cayenne) |
2 lbs boneless skinless chicken breasts, cut in half |
2/3 cup cracker crumb |
2 tablespoons grated parmesan cheese |
1/4 teaspoon dried sage, crumbled |
1/4 teaspoon dried rosemary, crumbled |
Directions:
1. In a large bowl, combine the buttermilk, mustard, garlic, and red pepper.
2. Add the chicken pieces, cover and let them marinate in the refrigerator for at least 30 minutes or as long as overnight.
3. Preheat the oven to 375 degrees F.
4. In a shallow bowl, combine the crumbs, cheese, sage, and rosemary.
5. Dredge the chicken pieces in the crumb mixture and place them on a rack in a baking pan.
6. Bake for 40-45 minutes or until the juices run clear when the chicken is pricked with a fork.
7. If desired, place under the broiler for 1-2 minutes or until golden.
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