Recipe: Oven-Fried Herbed Chicken

  • Updated: July 24, 2013 - 2:30 PM
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Healthy family column on Oven-fried herbed chicken. Photo by

Photo: Meredith Deeds • Special to the Star Tribune,

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Oven-Fried Herbed Chicken √

Serves 6.

Note: If you cut the chicken breasts in half crosswise before breading, it makes for a more reasonable serving size and a piece that’s more manageable for little hands. Panko bread crumbs are larger and lighter than traditional bread crumbs, which could be substituted. From Meredith Deeds.

• 1 c. low-fat buttermilk

1 (3 lb.) chicken, skinned and cut into 8 pieces (see Note)

• 1/2 c. all-purpose flour

1/2 c. panko bread crumbs (see Note)

1 tbsp. finely minced fresh herbs (any combination of thyme, rosemary, sage and/or basil)

• 1/2 tsp. salt

1/2 tsp. freshly ground black pepper

• 2 tbsp. vegetable oil

• 1 tbsp. unsalted butter, melted

Direction

Preheat oven to 425 degrees.

To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour, bread crumbs and herbs in a shallow dish. Transfer chicken from buttermilk to a work surface. Season chicken with salt and pepper. Working with one piece of chicken at a time, dredge chicken in flour/bread crumb mixture, shaking off excess; set aside.

Pour the oil and butter onto a large baking sheet. Add chicken, meat side down, and bake for 15 minutes. Turn chicken over, and bake for another 20 to 30 minutes or until a thermometer registers 165 degrees.

Nutrition information per serving:

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