"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Un-Fried Chicken Recipe

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This recipe for Un-Fried Chicken, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Cole
Added: Monday, July 27, 2009


Light vegetable oil cooking spray
6 chicken drumsticks, skin removed
3 whole chicken breasts, halved and skin removed
3-1/2 c. ice water
1 c. plain nonfat yogurt
For The Breading:
1 c. dried Italian bread crumbs
1 c. all-purpose flour
1 tbsp. Old Bay seasoning
1/2 tsp. garlic powder
1/2 tsp. Creole seasoning
1/8 tsp. freshly ground black pepper
Dash cayenne pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano

Preheat the oven to 400 degrees.
Coat a baking sheet with 3 sprays of the vegetable oil.
Put the chicken in a large bowl with the ice water.
Put the yogurt into a medium bowl. Set both bowls aside.
Toss all the breading ingredients into a large, tightly-sealing plastic bag. Seal and shake well to mix.
Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil.
Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
The secret to the success of this recipe is to make sure both the chicken and yogurt are very cold, hence, soaking the chicken in the ice water. The preliminary soaking helps the breading adhere and produce a crisp coating much like that of fried chicken.




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