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Fearless "Fried" Chicken Recipe

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This recipe for Fearless "Fried" Chicken, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria da Silva
Added: Sunday, November 4, 2007


4 bone-in chicken breast halves or legs
1 egg white
1/2 cup buttermilk (125 ml)
1/2 cup all purpose flour
1 tsp baking powder
1 tsp paprika, dried oregano and salt
1/2 - 1 tsp cayenne pepper
2 tbsp vegetable oil

Preheat oven to 425 F (220 C).
Place a rack on a broiling pan or baking sheet lined with foil for easy cleanup.
Remove skin and any clinging fat from chiken and discard.

In a medium-size bowl, whisk egg white with buttermilk.
For easy dipping, pour into a pie plate.
Measure flour, baking powder and seasonings into a paper or plastic bag.
Close top and gently shake to mix.

Dip a piece of chicken into buttermilk mixture, then place in paper bag.
Close top and gently shake to evenly coat chicken.
Place on rack.
Repeat with remaining chicken, 1 piece at a time
Discard any flour mixture that does not cling to chicken.
Do not sprinkle any remaining flour mixture over chicken.
Using a pastry brush, lightly brush or dab oil over flour coating on chicken to ensure a crispy crust.

Bake in centre of 425 F oven until coating is crisp and golden, from 40 to 45 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Wonderful with oven-fried chips and coleslaw




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