oven-fried chicken is healthier and easier to make as you can leave it to cook
in the oven without heating any oil.
1 cut-up broiler or fryer chicken
1 cup low-fat buttermilk
1 large egg
1 cup dry breadcrumbs
⅓ cup all-purpose flour
1 tablespoon dried tarragon
½ teaspoon sweet paprika
½ teaspoon poultry seasoning
1 teaspoon dried parsley
1 teaspoon seasoning salt
¼ teaspoon ground black pepper
6-8 teaspoons butter
Preheat the oven to 425°. Rinse the chicken in cold water.
2. In a large bowl, whisk the buttermilk and egg. In a flat bowl,
mix the breadcrumbs, flour, tarragon, paprika, poultry
seasoning, parsley, seasoning salt and pepper.
3. Dip chicken in the egg, then the bread mixture. Place in a
13 x 9 x 2-inch glass baking dish.
4. Place a teaspoon of butter on each piece of chicken, then
bake uncovered for 15 minutes. Reduce heat to 350° and bake
45 minutes or until the internal temperature reaches 185°.
Makes 4 servings