Pecan Oven-Fried Chicken
This is a great low-fat version of fried chicken.
I found this recipe in Richard Simmons Farewell to Fat Cookbook.
If you are following Weight Watchers points, each serving is 6 points.
1 1/2 cups low-fat buttermilk
1 tablespoon minced garlic (I use pre-minced garlic in a jar from the produce section.)
2 teaspoons grated fresh ginger (I use pre-grated ginger in a jar from the produce section.)
1 teaspoon ground cumin
1 teaspoon salt
4 chicken breast halves on the bone (about 6 ounces), skinned
1/2 cup dry, unseasoned bread crumbs
1/4 cup pecan halves, finely ground
- In sealable plastic bag combine buttermilk, garlic, ginger, cumin, and salt. Add chicken. Shake to coat.
Seal bag. Refrigerate about 8 hours or overnight, turning occasionally.
- Preheat oven to 425. In flat dish combine bread crumbs and ground pecans.
Lift chicken pieces, one at a time, from marinade and place, meat side down,
in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinate.
If you are using boneless chicken (4 oz each) do not put breadcrumbs on the bottom. They will just get mushy.
- Bake chicken, uncovered, 20 minutes. Turn oven down to 350. Bake 15 to 20 minutes or until meat is no longer pink
near the bone. If you are using boneless chicken, use the lower end of this time scale, or your meat will be dry.