Crispy Breaded Chicken

The recipe called this one "Oven Fried Chicken" -- but I think that is a bit misleading.  I love fried chicken. (Love it!)  But it isn't very healthy for you. This dish is a delicious, crispy, breaded chicken recipe that is baked in the oven.  You will get some of the things you love about fried chicken: crispy breaded outside, moist delicious meat, and that great seasoning that goes along with fried chicken skin.  But this dish is considerable better for you.

One of the key ways to make sure this dish is flavorful and moist is to marinade it first in buttermilk.  Trim any excess fat or skin of your chicken, then poke several holes in it using a fork. In a shallow dish, mix 1/2 cup of buttermilk, the juice of one lemon, 1/2 tsp sugar, 1/4 tsp cayenne pepper, 4 cloves of minced garlic, and two sprigs of rosemary.

Dredge the chicken on both sides to make sure it is coated. Then refrigerate for two hours, covered.  The lemon juice and buttermilk will help to tenderize the meat. And the seasonings will really help flavor the bird all the way through.

Meanwhile, we will prepare the breading.  I like to grind my rosemary into a fine powder using a mortar & pestle.  That way you won't get any big pieces in your mouth when you're chewing.  It also really releases a lot of great flavors.

Then mix together 1/4 cup cornmeal, 1/4 cup whole wheat bread crumbs, 1/4 cup Panko bread crumbs, 2 tbsp of grated Parmesan cheese, and 2 tsp of rosemary, and salt & pepper.

Next, line a baking sheet with tin foil and place a cooling rack on top.  Spray the wire rack with non-stick spray.  Then take your chicken out of the marinade, allowing the excess to drip off, and firmly press it into the breading on both sides to be sure it is completed coated.  Place them atop the racks, spray the chicken with a little more cooking spray, and bake them in the oven at 375 degrees for 50-55 minutes.

I actually liked a little blue cheese dressing with mine.  But the chicken is flavorful enough on its own.  You get the really great flavors of garlic, lemon, and rosemary. And the buttermilk marinade keeps the bird moist and succulent.  I recommend trying this for anybody who really loves breaded chicken.

The Mrs. saved half of hers to make a sandwich with later.  I might have to steal a bite!