Southern Oven-Fried Chicken
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A indian take on southern oven-fried chicken, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (2 1/2 to 3 lb.) chicken (fryer)
- 1/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. curry powder
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika
- 1/4 tsp. ground red pepper (optional)
- 1/4 tsp. ground black pepper
- 1/2 c. all-purpose flour
- 1/4 c. yellow cornmeal
- 1/2 c. low-fat or nonfat buttermilk
- 1 Tbsp. low-sodium Worcestershire sauce
- 1 Tbsp. mustard
Method
Preheat the oven to 350°.
Remove the skin and fat from the chicken and discard.
Cut the chicken into six or eight serving-size pieces, then debone the breast.
(Reserve the wings, back and bones from the breast to use for stock.)
In a small bowl, combine the next seven ingredients.
Mix well and reserve 1/2 teaspoon of the seasoning mix; sprinkle the remaining seasoning over the chicken and set aside.
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