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"Fried" Chicken

Yield Makes 6 servings

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

Nutrition Information

  • calcium 101 mg
  • calories 282
  • caloriesfromfat 0 %
  • carbohydrate 11 g
  • cholesterol 100 mg
  • fat 10 g
  • fiber 1 g
  • iron 2 mg
  • protein 35 mg
  • satfat 3 g
  • sodium 1036 mg

How to Make It

  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.

    Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray. 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. 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.