Baba's Oven-Fried Chicken
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In our family, this chicken is affectionately named after my grandmother, Sarah Taradash, who was a fabulous cook. The flour coating gets crisp and irresistible. Make extra because it is equally delicious cold the next day. If using kosher chickens, reduce the salt to 1 tsp (5 mL).
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 31 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | trace |
| chol | 106 mg |
| sodium | 672 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 6% |
| vit C | 3% |
| folate | 7% |
Suggested Recipes
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1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) kosher salt
1-1/2 tsp (7 mL) garlic powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) dry mustard
8 chicken breasts, legs or thighs
Preparation:
In dish, mix flour, 1 tsp (5 mL) of the salt, the garlic powder, paprika, pepper and mustard. Rinse chicken under water; sprinkle with remaining salt. One piece at a time, coat chicken in flour mixture. Place on greased rimmed baking sheet.
Bake in 375°F (190°C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.
Bake in 375°F (190°C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.
Tags:
Source
Canadian Living Magazine: December 2004
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