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Cooking in a small amount of heart-healthy peanut oil adds flavor and makes the chicken crispy.

Susan Herrmann Loomis
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake to blend. Sprinkle salt evenly over chicken. Add chicken, 1 piece at a time, to bag. Seal bag, and shake to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve and refrigerate remaining flour mixture in bag. Loosely cover chicken with wax paper; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, 1 piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

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  • Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium, and cook 25 minutes or until done, carefully turning every 5 minutes.

  • Line a clean cooling rack with several layers of paper towels. Drain chicken on paper towels; let stand 5 minutes.

  • Young chefs can:

  • Shake chicken in sealed plastic bag

  • Tear off and stack paper towels

  • Older chefs can:

  • Measure flours and spices

  • Add measured ingredients to plastic bag

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

245 calories; fat 10.1g; saturated fat 2g; mono fat 4.1g; poly fat 3g; protein 28.2g; carbohydrates 9g; fiber 0.8g; cholesterol 87mg; iron 1.8mg; sodium 240mg; calcium 17mg.
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