"Fried" Chicken

“Fried” Chicken
William Meppem

Serves 6
20
minutes
120
minutes

Ingredients

1
3 1/2-to 4-pound chicken, cut up
1 1/2
cups
buttermilk
2
garlic cloves, minced
3
tablespoons
gin (optional)
3/4
cup
dry bread crumbs
1/4
cup
grated Parmesan
2
teaspoons
salt
1
teaspoon
grated lemon zest
1/2
teaspoon
dried thyme leaves

Directions

  1. Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.
  2. Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray.
  3. On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.
  4. Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.
Jane Kirby
May 2002

Nutritional Information

  • Per Serving
  • Calories 282
  • Calcium 101 mg
  • Carbohydrate 11 g
  • Cholesterol 100 mg
  • Fat 10 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 35 mg
  • Sat Fat 3 g
  • Sodium 1036 mg
What does this mean? See Nutrition 101.