Mock Fried Chicken
Yield
servingsPrep
15 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
buttermilk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
fresh |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 3 ½ | pounds |
chicken
skinned, cut up |
|
| 1 | cup |
bread crumbs
fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
buttermilk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
fresh |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.6 | kg |
chicken
skinned, cut up |
|
| 237 | ml |
bread crumbs
fine |
|
Directions
Preheat oven to 400℉ (200℃).
Mix buttermilk, salt, pepper and nutmeg in a large bowl.
Add chicken pieces, turning to coat.
Place bread crumbs in a shallow bowl.
Turn chicken, one piece at a time, in bread crumbs until evenly coated.
Place chicken on foil lined baking sheet.
Bake until coating is crisp and juice runs clear when thigh is pierced with a fork, about 50 minutes.
Serve hot or at room temperature.
