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Oven-Fried Chicken Recipe

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

Jo Ann Malzi


1 (3 1/2 lb.) chicken, cut into 8 pieces
1 c. buttermilk
1 garlic clove, crushed through a press
1/2 c. plain dry bread crumbs
3 T. flour
3 T. cornmeal
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne

Remove as much skin as possible from chicken. In a medium bowl, combine buttermilk and garlic. Add chicken and turn to coat. Cover and refrigerate 1 hr. or overnight.
In a paper bag, combine bread crumbs, flour, cornmeal, salt, pepper, and cayenne. Shake to combine. Drain chicken in a colander. Pick up chicken,1 piece at a time, letting excess buttermilk drip off. Add to bag and shake in crumb mixture until coated.
Preheat oven to 400 Place chicken bone side down on a jelly-roll pan coated with olive oil cooking spray. Spray chicken lightly with cooking spray.
Bake chicken 1 hour, or until browned outside with no trace of pink near bone.




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