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Recipe of the Week: Beloved Fried Chicken

By robyn | May 4, 2008

In today’s Washington Post’s Sunday Source, there is a article pitting Food Editor Joe Yonan’s take on fast food fried chicken with Joe Heim, a non foodie Post staff writer.  But any way you look at Chick Fil A, KFC, Popeyes and McDonalds is still going to give you the artery clogging, greasy little bird that you can do without.

 So why not just make your own.  It’s not hard and you control what goes in it.

Here is one of my favorite recipes for fried chicken and with summer fast approaching, the chicken is great hot or cold, slipped into a sandwich or cut into pieces to adorn a crisp cool salad.

THE BEST OVEN FRIED CHICKEN6 servings/ serving size: 3-4 ounces

preparation time: 15 minutes All the crunch, without the fat!

Crust:

1 cup bread crumbs

1 Tbsp parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1/2 tsp oregano

1 tsp basil

2 tsp paprika

Fresh ground pepper and salt to taste

3 egg whites

1 tsp Tabasco sauce

2 tsp olive oil

1 1/2 pounds boneless, skinless, halved chicken breasts

1. Preheat the oven to 350 degrees. Combine all ingredients for crust in a ziploc bag.

2. In a separate shallow bowl, beat egg whites. Add tabasco.

3. Dip each chicken breast into beaten eggs. Roll in the crumb mixture.

4. Spread chicken breasts out onto a cookie sheet. Sprinkle each breast with some olive oil.

5. Bake the breasts for 30-35 minutes until no traces of pink remain and chicken is tender.

5 grams of fat per serving

    

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One Response to “Recipe of the Week: Beloved Fried Chicken”

  1. awebbva Says:
    May 4th, 2008 at 10:50 am

    My mouth is watering!

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