Oven-Fried Chicken

James Carrier
Oven-fried chicken is a favorite of Mickey Strang's because it can be served warm or cold. She livened up this version with sharp cheddar cheese and ancho chili powder. Have a whole chicken cut into pieces at the meat market, or buy 3 3/4 pounds breast, leg, and thigh pieces. As a quicker alternative to making your own bread crumbs, use 1 1/2 cups purchased dried bread crumbs.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 446
Caloriesfromfat 48 %
Protein 43 g
Fat 24 g
Satfat 7.7 g
Carbohydrate 12 g
Fiber 0.6 g
Sodium 512 mg
Cholesterol 198 mg

Ingredients

6 slices (about 5 oz.) day-old or slightly stale bread (see note above)
1/2 cup finely shredded sharp cheddar cheese
3/4 teaspoon ground dried ancho chilies or chili powder
1/2 teaspoon salt
1 chicken (about 4 lb.), neck and giblets removed, cut into 8 pieces (see note above)
2 large eggs, beaten to blend

Preparation

1. Toast bread slices. Let cool, then tear into 1-inch chunks. Whirl in a food processor to make coarse crumbs.

2. In a large shallow bowl, mix bread crumbs, cheese, ground chilies, and salt.

3. Rinse chicken and pat dry. Dip in beaten egg and roll in crumb mixture to coat. Place on a foil-lined 12- by 15-inch baking sheet.

4. Bake in a 375° regular or 350° convection oven until crumbs are browned and chicken is no longer pink at the bone (cut to test), 45 minutes to 1 hour.

Note:

Mickey Strang, McKinleyville, California,

February 2004