This fried chicken has everything going for it: great garlic flavor, a lowfat oven-baked crispy crust without skin, and serving ease--it's great hot or cold. Cooking the garlic before adding it to the rest of the coating ingredients makes it less sharp. A food processor or blender makes fast work of this preparation.
Bread crumb coating
- - 5 large garlic cloves, minced
- - 1 tablespoon olive oil
- - 1½ cups fresh fine-textured bread crumbs
- - 2 tablespoons yellow cornmeal
- - 1 tablespoon grated lemon zest
- - ½ teaspoon salt
- - ¼ teaspoon freshly ground pepper
- - 2 tablespoons dijon mustard
- - 1 tablespoon water
- - 2 teaspoons honey
- - 4 each: chicken thighs, drumsticks
- Lightly grease a jelly roll pan (cookie sheet with sides).
- Combine garlic and oil in a small skillet and heat the oil until the garlic is fragrant but not browned.
- Combine the garlic and oil with the remaining coating ingredients, the crumb mixture should be a fine and uniform texture. Set aside.
- Combine the mustard, water and honey in a bowl. Set aside.
- Remove the skin from the chicken pieces.
- Piece by piece, coat the chicken with the mustard mixture.
- Dip the pieces in the crumb mixture to coat them evenly.
- Arrange the chicken in the prepared pan, meatier side up.
- Bake in the center of the oven 400F until crisp and browned about 45 minutes.
- To serve, the chicken can be hot, at room temperature, or chilled.
BON APPETIT
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