G
Guest
Guest
This is my favorite "fried" chicken recipe. Of course I tweak it a bit but put what I change in ().
CRISPY OVEN-FRIED CHICKEN
From Abby Mandel
3 slices soft white bread 3 oz (I use sturdy baguette)
1 oz pc parmesan cheese
2 T yellow cornmeal (I use 3T)
1 large garlic clove, peeled
1 T rubbed Sage (I use 2T fresh)
¼ tsp each cayenne pepper and salt
2 tsp olive oil
1 large frying chicken cut into serving pieces
3 T Dijon mustard
1-1/2 tsp water
Pre-heat oven to 375 with rack in center of oven. Grease jelly roll pan (I use parchment). Combine bread, cheese, cornmeal, garlic, sage, cayenne and salt in processor and run until crumbled about 1 min. Add the oil and mix just enough to moisten crumbs. Transfer to a shallow pie plate. Remove the skin and fat from chicken except wings. Stir mustard and water together and spread over the chicken. Dip into the crumb mixture to coat. Pat crumbs in place. Arrange in the pan with meatier side up. Bake until crisp and golden, about 55 minutes. Serve hot or at room temp.
CRISPY OVEN-FRIED CHICKEN
From Abby Mandel
3 slices soft white bread 3 oz (I use sturdy baguette)
1 oz pc parmesan cheese
2 T yellow cornmeal (I use 3T)
1 large garlic clove, peeled
1 T rubbed Sage (I use 2T fresh)
¼ tsp each cayenne pepper and salt
2 tsp olive oil
1 large frying chicken cut into serving pieces
3 T Dijon mustard
1-1/2 tsp water
Pre-heat oven to 375 with rack in center of oven. Grease jelly roll pan (I use parchment). Combine bread, cheese, cornmeal, garlic, sage, cayenne and salt in processor and run until crumbled about 1 min. Add the oil and mix just enough to moisten crumbs. Transfer to a shallow pie plate. Remove the skin and fat from chicken except wings. Stir mustard and water together and spread over the chicken. Dip into the crumb mixture to coat. Pat crumbs in place. Arrange in the pan with meatier side up. Bake until crisp and golden, about 55 minutes. Serve hot or at room temp.