"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ellen's Baked Fried Chicken Recipe

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This recipe for Ellen's Baked Fried Chicken, by , is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Minter
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups low fat buttermilk;
1 tablespoon of hot sauce (Tabasco is fine);
1-1 ½ lbs of chicken breasts;
1 egg;
¼ cup of Dijon mustard;
1 1/2 cups crushed corn flakes or panko crumbs;
¼ cup grated parmesan cheese;
1 tablespoon of chopped parsley;
EVOO spray (Pam has a version of this or you can use the oil spray

Directions:
Directions:
Combine buttermilk, hot sauce in a bowl and mix. Add chicken and make sure the buttermilk covers the chicken. Cover and refrigerate for 2 hours or more.

Preheat oven to 350 degrees. Combine egg and mustard in a shallow dish mixing well. Combine crumbs, cheese and parley in a heavy duty plastic bag.

Remove chicken from marinade and dip into egg and mustard mixture and then dredge in crumbs. Place chicken on a wire rack set on top of a cookie sheet. Lightly spray chicken with cooking spray (both sides). Bake for 35 minutes or until chicken is fully cooked through.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is my version of a dish by Juan Carlos Cruz’ Commando Fried Chicken. Awesome with a big chardonnay like Sonoma Cutrer.

 

 

 

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