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Title: Crispy-Chicken with 3 Dipping Sauces
Categories: Chicken Blank
Yield: 16 Servings
| Olive oil spray | ||
| 1 3/4 | c | Walnuts |
| 1 | c | Plain dried bread crumbs |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 2 | lg | Eggs -- beaten |
| 8 | md | Chicken breast halves -- |
| Skin removed | ||
| 8 | md | Chicken drumsticks -- skin |
| Removed |
Preheat oven to 450. Spray two 15 1/2 x 10 1/2 jelly-roll pans with olive oil. In a food processor with knife blade attached, blend walnuts with 1/4 cup bread crumbs until walnuts are finely ground. Place nut mixture, salt, ground red pepper, and remaining bread crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs. Cut each chicken-breast in half crosswise into 2 pieces. One at a time, dip chicken-breast pieces and drumsticks in beaten egg, then into walnut mixture to coat; place in jelly-roll pans. Spray chicken pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35 minutes, rotating pans between upper and lower racks halfway through cooking, until chicken is golden brown and juices run clear when chicken is pierced with a knife. While chicken is cooking, prepare the sauces. Cover and refrigerate sauces if not served right away. Serve chicken hot with dipping sauces. Or, cool chicken slightly; cover and refrigerate to serve cold later with sauces.
Recipe By : Good Housekeeping
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