Guiltless Oven-Fried Chicken |
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Cookbook Title:
Take this Dish and Twist It  |
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| Description: | |||||||||||||||||||||||||||||||
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Yeah, I love deep-fried chicken as much as the next heart patient. But I guarantee that my no-guilt version will get you off the grease for good. Prepare to kick the bucket (of chicken, that is)!
photo Blaine Moats and Scott Little |
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| Ingredients: | |||||||||||||||||||||||||||||||
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1 cup low-fat mayonnaise 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon chili powder 3 tablespoons water Kosher salt or table salt and freshly ground black pepper to taste 4 chicken thighs, skin removed Nonstick cooking spray 2 cups panko (Japanese-style bread crumbs)
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| Preparation: | |||||||||||||||||||||||||||||||
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Preheat the oven to 350°F. In a large bowl combine the mayonnaise, garlic powder, paprika, and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture. Lightly coat a nonstick baking sheet with cooking spray. Pour the panko onto a plate. Toss the chicken thighs, one at a time; in the crumbs to completely coat. Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once. © Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)
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