I do. Lenore -----Original Message----- From: Linda Yacks via Cookinginthedark [mailto:[email protected]] Sent: Thursday, February 19, 2015 10:04 AM To: [email protected]; 'rebecca manners' Subject: Re: [CnD] oven fried chicken
Are you supposed to turn chicken over during the cooking process? -----Original Message----- From: rebecca manners via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, February 17, 2015 3:40 PM To: [email protected] Subject: [CnD] oven fried chicken I made this recipe for supper the other evening. I used a whole chicken instead of the boneless chicken and doubled the crumb mixture and buttermilk. I substituted a mixture of milk and lemon juice for the buttermilk and it worked just fine. I also substituted another type of seasoning for the creole seasoning. I can’t remember which one I used—I think it was chargrill. We have this jar with four sections—lemon pepper, southern hickory, etc. I’ve tried other oven fried batters before, and this one gave me the best results so far. It was crunchy and most of the batter stayed on the chicken. Yay! OK. Here’s the recipe. Enjoy. Becky Oven Fried chicken 6 boneless, skinless chicken breasts 1 cup crushed corn flakes 1 teaspoon creole seasoning 1/4 cup buttermilk [I used 1/2 cup milk and about 2 teaspoons of lemon juice] Combine corn flake crumbs and seasoning. Brush or dip chicken in buttermilk. Roll in crumbs. Spray a baking dish with cooking spray. Place chicken in dish and bake at 375 for one hour. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
