- Active Time 20m
- Total Time 1h
If fried chicken is traditional in your picnic basket, try this method, which trims about 8 grams of fat from each 5-ounce serving.
- 1 large egg white
- 1/2 cup buttermilk
- 1 teaspoon hot pepper sauce
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sesame seeds, toasted (see Tip)
- 2 teaspoons paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 1/2 pounds bone-in chicken pieces, skin and fat removed
- 1 tablespoon canola oil
- Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
Preheat the oven to 425 degrees F. Set a rack over a baking sheet and coat with cooking spray.
Whisk together the egg white, buttermilk and hot pepper sauce in a medium bowl. Put the flour, baking powder, sesame seeds, paprika, thyme, oregano, salt and pepper in a large paper bag. Shake the bag to mix well.
Dip the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture by shaking the bag. Place the chicken on the prepared rack. Brush oil lightly over the chicken. Bake until browned on the outside and no longer pink inside, 35-40 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
280 calories; 9g total fat; 2g total saturated fat; 113mg cholesterol; 389mg sodium; 5g carbohydrates; 0g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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