Thursday, July 13, 2006

Oven-Fried Chicken

Crunchy and Good For You!

I made this a few weeks ago and finally got a chance to post it. I'm sure you have all heard of using corn flakes on fried chicken. Well, fried chicken got a makeover in this issue of Cook's Country Magazine. It's baked and better for you.

I liked the recipe but I had a few snags. The bone-in chicken I bought did'nt have much of a bone in it and when I cut off the ribs as the recipe says, one of the breasts got kind of got wimpy. I ended up taking the bone off all together so they would all cook evenly. I tried to compensate with the baking time, but it came out just a tad on the dry side. I felt like I needed some kind of sauce on it. I will try it again with meatier and more substantial breasts.

Oven-Fried Chicken Serves 8
Cook's Country Magazine

2 cups buttermilk(I did'nt have any, so I mixed 2 cups of milk with 2 T white vinegar)
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce (I omitted this)
8 split bone-in chicken breasts (10 to 12 ounces each), skin removed and ribs trimmed with kitchen shears
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp ground poultry seasoning
1/2 tsp paprika
1/8 tsp cayenne pepper(I used only a dash)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.
2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet, and coat rack with nonstick cooking spray.
3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicen from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chichen. Place chicken on prepared rack, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted deep into breast away from bone registers 160 degrees, 35-45 minutes.

I have found some pretty good ideas and recipes from Cook's Country Magazine. Because I subscribe to Cook's Illustrated Magazine,(which comes out every other month), I received 2 free issues of Cook's Country which they are trying to promote and sell. They were clever about it, the Cook's Country Magazine comes out on the months that the Cook's Illustrated does'nt. So in essence, they are filling in the gap.

What are your favorite cooking magazines?

7 comments:

Claire said...

The only one I get is Cooking Light, but I like Cooks Illustrated. I would get more, but on a loan only income, I have to careful how I spend that money!

doodles said...

I do get both as well due to their promotion.
About your chicken recipe - buttermilk seems to be the key for that yummy coating.

did you see you got tagged for a meme on our blog?
http://pbetouffee.blogspot.com/2006/07/tag-youre-it.html

The Cookbook Junkie said...

I don't like to buy cooking magazines because I like to spend my money on cookbooks. The prices on magazines seem to have gone up so much. I can buy a cookbook in Ollie's for less. When I treat myself, it's usually something from Taste of Home since at least their publications are pure recipes. I love Cooking Light but I decided to just buy their annuals from now on.

mooncrazy said...

Doodles sent all of us at Peanut Butter Etouffee a subscription to Cook's Country and I'm enjoying their style. Cooking Light has been my "go-to" for a long time, though. I do like cookbook junkie's thought on just buying the annuals.

Ellie said...

Sounds yummy...I am printing this one!

Here through the slack!!!

Tracie B. said...

wo words--FINE COOKING. when i lived in the states i was a total cooking magazine subscription junkie. at the height of my addiction, i had about 6 mags coming in a month. i left them all for this one.

buffalo chicken wing said...

I made this recipe tonight, and thought it was awesome!

My favorite cooking magazines are Taste of Home and Cook's Country. For awhile I had a Cook's Illustrated subscription, but Cook's Country seems to be less gourmet and more "real-food" recipes.