"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fee, Fie, Faux, Fried Chicken (from Crazy Plates) Recipe

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This recipe for Fee, Fie, Faux, Fried Chicken (from Crazy Plates), by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Baird
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Oven fried chicken with a crispy herbed coating... goes well with the Sweet Potato Fries (recipe in Vegetable section)

2/3 cup all-purpose flour
1 tsp. dried oregano
1/2 tsp. each dried thyme, paprika and salt
1/4 tsp. garlic powder and black pepper
1 1/2 cups crushed cornflake cereal
2 tbsp. grated Parmesan cheese
1 cup buttermilk
3 lbs. skinless, boneless chicken breast

Directions:
Directions:
1. Spray a large roasting pan with non-stick spray and set aside.

2. In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder and pepper. In a separate bowl or pie plate, combine cornflake crumbs and cheese. Pour buttermilk into another bowl.

3. Rinse chicken and pat dry. Working one at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get a bit messy, but hang in there.

4. Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear. Serve immediately. Makes 6 servings.


Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 140.7
Total Fat: 1.5 g
Cholesterol: 23.6 mg
Sodium: 148.6 mg
Total Carbs: 19.1 g
Dietary Fiber: 0.8 g
Protein: 12.2 g

 

 

 

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