Bartolo's Oven Fried Chicken
"Since my father is diabetic, I'm always looking around the possibilities for him to keep enjoying his favorite meals without feeling guilty about them. By omitting frying the chicken and baking it instead we all can have family meals together without cooking seperately. Besides, we all enjoy it. Deliciossso!!!"
photo by _Pixie_
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup buttermilk
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon hot sauce, your choice
- 3 -4 lbs chicken legs, skin removed, trimmed and cut into thighs and drumsticks
- 1⁄2 cup whole wheat flour
- 2 tablespoons sesame seeds
- 1 1⁄2 teaspoons paprika
- 1 teaspoon dried thyme
- 1⁄8 teaspoon salt
- fresh ground pepper, to taste
- olive oil flavored cooking spray
directions
- Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator foa at least 30 minutes or up to 8 hours.
- Preheat oven to 425 degrees. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour sesame seeds, paprika, thyme, baking powder, salt and pepper in small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking of excess marinade, place one of two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade). Spray the chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.
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Reviews
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This is an easy and tasty way to make chicken. The chicken was lovely and moist inside. I especially liked having whole wheat and sesame seeds in the coating, very nice. I think if I make it again I would be tempted to have either the hot sauce or the mustard instead of both in the marinade. Thanks for posting this recipe. Made for PAC Spring 2009.
Tweaks
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This is an easy and tasty way to make chicken. The chicken was lovely and moist inside. I especially liked having whole wheat and sesame seeds in the coating, very nice. I think if I make it again I would be tempted to have either the hot sauce or the mustard instead of both in the marinade. Thanks for posting this recipe. Made for PAC Spring 2009.
RECIPE SUBMITTED BY
My ancestors are Spaniard/English, my immediate roots are from Mexico, born there, but raised in Southern California, what a mixture of cultures. Now just imagines all the recepies twirling around my head that I'm willing to share with this wonderful community. Anything hot and spicy full of flavor would be my ideal dish.
Love to enjoy a great flavorful meal, it dosen't matter if it's just appetizers or a full course meal, flavor needs to be present.
A good drink by its side and a quick "siesta" would close the deal. One of my favorite passtimes is trying to create and have family and friends experiece with me new recepies. It's awsome when they tell you "Where did you get this recepie?" or "Can we have seconds?" I live in Southern California, have been here for more then 37 years, different ethnic groups compliment our communities, by the way, I see that as an advantage, we get to experience different cuisines from all over the world and is only normal to us. I love Sandra Lee's Semi-home made cook meals. I believe she has made life so much easier to all of us working moms. No need to start from scratch if there's shortcuts available on a busy night. One of my passions of course is cooking but also I enjoy walking the pier at our local beach, all the way to the end. Nothing to see exept the ocean and waves dancing along to their own rhytm. The best form of relaxation for me. I have 3 kids, two beautiful daughters and a handsome son oh, and let's not forget "Keyno" our pet water turtle, he thinks our home is his domain, lol.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
