Oprahs Un-Fried Chicken

Chicken Recipes 'To-Go'

Fried Chicken Recipes

Ingredients:

***** Not Found *****

Instructions:

: light vegetable oil
: cooking spray

6 ea Chicken drumsticks,
: Skin removed
3 ea Whole chicken breasts,
: Halved and skin removed
3 1/2 c Ice water
1 c Plain nonfat yogurt
: BREADING:
1 c Italian breadcrumbs
1 c All-purpose flour
1 tb Old Bay seasoning
1/2 ts Garlic powder
1/2 ts Creole seasoning
1/8 ts Freshly ground black pepper
1 d Cayenne pepper
1/2 ts Dried thyme
1/2 ts Dried basil
1/2 ts Dried oregano

Preheat the oven to 400 degrees. Coat a baking sheet with three
sprays of the vegetable oil. Put the chicken in a large bowl with the
ice water. Put the yogurt in a medium bowl. Set both bowls aside.
Toss all the breading ingredients into a large, tightly-sealed
plastic bag. Seal and shake well to mix. Remove two pieces of chicken
from the ice water. Roll each piece in the yogurt. Put the chicken
into the plastic bag, reseal, and shake to coat thoroughly. Transfer
the breaded chicken to the prepared baking sheet. Repeat the process
until all 12 pieces are breaded. Spray the chicken lightly with the
vegetable oil. Place the baking sheet on the bottom shelf of the oven
and bake for 1 hour, turning pieces every 20 minutes to allow for
even browning. Serve hot or at room temperature.

Recipe By :

From: Bill Camarota <gfx4tv@acy.Digex.Ndate: Fri, 18 Oct 1996 00:54:05
~0400 (

Servings: 6

 

 

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



If the gamecock was not meant for fighting, why was he created? - L Fitz-Barnard


Oprahs Un-Fried Chicken Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"