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Title: Southern Oven-Fried Chicken
Categories: Poultry
Yield: 6 Servings
| 8 | sl | Sandwich bread; torn |
| 1/4 | c | All purpose flour |
| 1 | ts | Salt |
| 3/4 | ts | Ground black pepper |
| 1/8 | ts | Ground red pepper |
| 1/2 | c | Nonfat buttermilk |
| 1 | tb | Dijon mustard |
| 3 | Bone in chicken breast halves, skinned | |
| 4 | Chicken thighs; skinned | |
| 3 | Chicken drumsticks; skinned | |
| Vegetable cooking spray |
Position knife blade in food processor bowl, and add bread pieces. Process 30 seconds. Sprinkle crumbs in an ungreased 15x10 inch jellyroll pan.
Bake at 400 for 8 minutes or until lightly browned, stirring occasionally.
Combine breadcrumbs, flour, and next 3 ingredients in a large heavy-duty zip-top plastic bag.
Combine buttermilk and mustard in a large heavy-duty plastic bag; add chicken. Seal and shake to coat.
Place chicken, 2 pieces at a time, in breadcrumb mixture; seal and shake to coat. Place chicken on a 15x10 inch jellyroll pan coated with cooking spray, and coat chicken with cooking spray.
Bake at 400 for 20 minutes; carefully turn chicken over, and coat with cooking spray. Bake 15 to 20 additional minutes or until done. Yield 6 servings.
Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: unknown cooking magazine
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