I tried this great recipe last week and I thought I'd share it in today's recipe swap hosted by Grocery Cart Challenge. It's from Patti LaBelle's Lite Cuisine cookbook. I've had the book for a while and honestly haven't tried many recipes. What I have tried though have been wonderful and this one is no exception. Try it! And be sure to check out Grocery Cart Challenge for my recipes today!
Patti's (Tastes Like) Southern Fried Chicken
Ingredients:Makes 4 servings
1 teaspoon salt
1 cup warm water
4 (4-ounce) boneless skinless chicken breasts
1/2 cup fat-free buttermilk
1 1/2 cups plain dry breadcrumbs
1 teaspoon poultry seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon seasoning salt , such as Lawry's
1/8 teaspoon ground red pepper
In a large bowl, dissolve the salt in the water. Add the chicken and enough cold water to cover the chicken. Cover and refrigerate for at least 3 hours, or up to 6 hours.
Preheat the oven to 450°F. Line a baking sheet with aluminum foil and coat the foil with fat-free cooking spray. Drain the chicken and pat dry.
In a large bowl, whisk together the egg and buttermilk
In a large resealable plastic bag, mix together the bread crumbs, poultry seasoning, black pepper, salt, seasoning salt and red pepper.
Dip the chicken, one breast at a time, in the buttermilk mixture, then place in the bag with the bread crumb mixture. Shake well to coat, then transfer to a rack. Repeat with remaining chicken breasts.
Put the baking sheet in the oven until smoking hot, about 2 minutes.
Coat both sides of the chicken with fat-free cooking spray and place on the hot baking sheet. Bake until an instant-read thermometer registers 160°F in a breast and the juices run clear, about 30 to 35 minutes.
Turn on the broiler and broil 4 inches from the heat to brown the top, about 5 minutes.
Nutritional Information:310 calories, 5 grams fat
4 years ago