Saturday, November 14, 2009

Oven Fried Chicken

Oven Fried Chicken

My camera has been on the fritz for a while now, so I'm not even going to attempt to post my horrible picture- it just wouldn't do this chicken any justice! Anyway we love fried chicken at our house, but I usually do it in the oven to make it healthier. I was anxious to try this version because it used saltine crackers-what a great idea! This chicken turned out crunchy, juicy and all around perfect for my two young children. We use drumsticks for our kids and wrap the bottom bone with either tinfoil or a rolled up napkin for them to hold and eat easier.

Oven Fried Chicken
adapted from Better Homes and Gardens New Cookbook

1 beaten egg
3 Tbsp soy milk
1 1/4 cups finely crushed saltine crackers (I used a small food processer)
1 tsp dried herb of your choice crushed (thyme, italian seasoning, rosemary, etc.)
1/2 tsp paprika
1/8 tsp pepper
2 1/2 - 3 pounds chicken pieces
2 Tbsp dairy free margarine, melted (or butter)

In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture and coat with crumb mixture.

In a greased 15X10X1 inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter/margarine.

Bake, uncovered, in a 375 degree oven for 45-60 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.

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