Oven Fried Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
chicken -- cut up |
|
1/2 |
cup |
low fat buttermilk |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
cup |
all-purpose flour |
|
1 |
teaspoon |
salt |
|
1/2 |
teaspoon |
paprika |
|
1/4 |
teaspoon |
ground black pepper |
|
1/3 |
cup |
unsalted butter |
| Mix buttermilk and Dijon. Add chicken and let marinate for at least 1/2 hour. Heat oven to 425°F. Mix flour, salt, pepper, and paprika in a pie plate. Remove chicken from buttermilk and coat in flour mixture. Put butter in shallow roasting pan and let melt in oven. Place chicken in butter skin side down and bake for 30 minutes. Turn chicken and bake for 15 minutes or until cooked through. Makes 6 servings. |
| Per Serving: 433 Calories; 32g Fat (67.3% calories from fat); 26g Protein; 9g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 505mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. |