LiVe LiKe ThErE's ToMoRrOw,LaUgH LIKe YoU dId WhEn YoU wErE LiTtLe,LoVe LiKe YoU'vE nEvEr BeEn HuRt.
14 febbraio 2013
The crunchy coating is what seals
in the juices, giving this Southern standard its finger-licking flavor.
Too bad it also absorbs so much fat. By stripping the bird of its skin,
baking instead of frying, and ditching the batter for panko crumbs, our
crispy cheat carves off 240 calories and 22 grams of fat per serving.
Yields: 4 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
Oven Temp: 425
2mls ground red pepper (cayenne)
cut-up chicken, skin removed from all pieces except wings
360mls panko (Japanese-style) bread crumbs
5mls grated fresh lemon peel
In large self-sealing plastic
bag, place buttermilk, ground red pepper, and 3/4 teaspoon salt; add
chicken pieces, turning to coat. Seal bag, pressing out excess air.
Refrigerate chicken at least 1 hour or preferably overnight, turning bag
Preheat oven to 425 degrees F.
Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick spray. In large
bowl, combine panko and lemon peel.
Remove chicken from marinade,
shaking off excess. Discard marinade. Add chicken pieces, a few at a
time, to panko mixture, turning to coat. Place chicken in prepared pan.
Bake 30 to 35 minutes or until
coating is crisp and juices run clear when thickest part of chicken is
pierced with tip of knife. For browner coating, after chicken is cooked,
turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1
to 2 minutes or until golden.