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Epicurious

"Fried" Chicken

3.9

(16)

Nashville: Try the "fried" chicken, y'all. Southern hospitality wouldn't be quite so hospitable without corn bread, collard greens, and, of course, fried chicken. If you haven't already guessed that grease is what's so "finger-lickin' good," we'll let you in on a secret: You can spend nearly half a day's calories on one thigh of this Southern-fried favorite. So make our baked version instead.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 cups Italian-style breadcrumbs
2 tbsp paprika
2 tbsp garlic salt
1 tbsp ground red pepper
2 cups 1.5 percent buttermilk
12 chicken pieces (6 breast halves, 6 thighs), skinless
Butter-flavored cooking spray

Preparation

  1. Preheat oven to 400°F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170°F and thighs reach 180°F.

Nutrition Per Serving

Nutritional analysis per serving: 440 calories
11 g fat (3 g saturated fat)
#### Nutritional analysis provided by Self
TagsButtermilkDairyChicken BreastChickenPoultryChicken ThighMainDinnerNut FreeEasyBakingSelf
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