Oven fried chicken variations

4 servings

Ingredients

Quantity Ingredient
3 pounds Chicken cut in 8 pieces
½ cup Non-fat yogurt
Cooking spray

Directions

You'll need 3 lbs. of chicken cut up into 8 pieces (4 drumsticks, 4 thighs, 2 breast halves, cut in half; save wings for making broth).

Pull off skin. Stir ½ cup yogurt, then brush it on chicken. Press pieces into one of the flavorful crust mixtures. Arrange chicken greased jelly roll pan. Spray chicken lightly with cooking spray.

Bake on bottom oven rack in 400 degrees oven 35 to 40 minutes, turning pieces every 12 minutes or so to ensure even browning.

PLANTATION: Process ½ cup each dry-roasted peanuts and seasoned dry bread crumbs, 1 tsp. each onion powder and paprika, ¼ tsp. ground red pepper (cayenne) until peanuts are finely chopped.

TEX-MEX: Mix 1 cup coarsely crushed baked (no-oil) salted tortilla chips, 1½ tsp. hot mexican chili powder.

IDAHO: Mix ½ cup instant mashed-potato flakes, 1-oz.packet Ranch party dip-mix.

CRUNCHY-OAT: Process ¾ cup quick-cooking oats in blender or food processor until fine. Add 3tbsp. grated Parmesan Cheese, ½ tsp.

each dried Italian seasoning and salt and ¼ tsp. garlic powder.

CREOLE: Mix ½ cup plain dry bread crumbs, ½ tsp. each onion and garlic powder and salt, ¼ tsp. each ground red pepper (cayenne) and dried thyme.

BALTIMORE: Mix 1 cup crushed saltine crackers and 1 tsp. each poultry seasoning and paprika. From: Chicken Poster, Woman's Day Magazine, Feb. 1995. MealMastered By: Lois Porter, May 1995.

Submitted By MICHELLE HOWE On 07-31-95

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