Summer brings images of being outdoors, picnics, parks, BBQs and yes, fried chicken. Yum! Below is how I make "fried chicken". I may have to look for alternatives to the crackers at some point, but even so it's healthier than the original.
Crunchy Baked Chicken
1.5 cups crushed buttery crackers (Club, Town House, etc.)
1/2 cup grated parmesan
1/4 cup chopped parsley (or about half of this if you use dried parsley)
1 clove of garlic
1/2 teaspoon salt
dash of pepper
buttermilk
chicken on the bone (sometimes I buy a 1/2 chicken "cut up" and sometimes I buy a package of chicken legs depending on my mood)
The night before, put the chicken in a bowl & pour the buttermilk over it. Cover & let sit in the fridge until you're ready to bake. When you're ready to make it: grease* a 9X13 pan & preheat the oven to 350. Mix the first 6 ingredients (all except the buttermilk & chicken) in a big bowl. Pull each piece of chicken (coated in the buttermilk to help the mixture stick) out of the buttermilk & roll in the cracker mix. Use a spoon to cover it with the mix. Place in a single layer on the pan. Bake 1 hour, 15 min or until fork-tender.
*To grease a pan I rub a paper towel over a stick of butter & then rub the butter on the pan. There are so many additives in cooking spray, I try to avoid it. Plus, cooking spray ruins your non-stick pans.
For all you fried chicken lovers, I hope you find this is an enjoyable (and much easier) alternative!
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