Southern oven-fried chicken - cooking light
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]ks۶\ m MQw3kԉ&m@$$& %+m(e9ASdp> `Y|xc2qDN>:~~H5=숼v=߮yW!Xt-foS,]amno2t[{Wq ^Os0NDѾLXs;8$پ Q","TY{(|,"bWfEz0$⼒m(pQ=DcWr"12tQZ|<V bb >]2YV^iz頯U\ E|R:!I31ݽ 3I fvǂOC`HE;Kv%=,K1r& 9tǩZ)lhJR9y;ku l(edqc\$'riH% %rzMCO%Jw,1XC d& B\&bJ݌.en=r條={곧s)^9a Ċhiڻ线!$#>nQhP$躦Βp݊d U}gvhPN~< ڌw~up>>11Ӟ|uy_f'@[%+ zH ~>>ܺx]l %ُQlߖMOg@svBq>xC'P-'pO/S QZ4VȡKnx|kv<ѣq>=>;<K8S,,*cJT|?\}&&N=]+|ryAq*!S̒"C \\\1, ?]-2{oQ<'X1MnWT`x,Ӌe.m9N*Ā YU0lթ۳Rh_^`H#fkLi7 hCden_λgD$/GygKݭbi"= }<U10DwTW0F,tywnC680]FWnR(w VTI'C_EB/H+S%OvXAPEN?:1|L{ϣXik!B2h 4LS:dť_b}@,#UNՑ)xǯo hp9ʐ.> @ϱ#?< xBB}h]gRf`vh!.D]r)%~[-rPy\ѕ"ibay'bC9Ͻ74%&Za}{$ E@1T@"#a>Lk~QU BI'TsJL!S;0"fu:ǐm.p Et~tU)-"m,Cqű =r $B͹Q[DjnCń5b-fFS-={voWw00޴1Z<é7|xz 1Ņ<.FJ.Cő"ս.&~\^u k%YR2ں + Zl.Ԫ[i+MJcI  <\T?E&Z˟[,m*iBtO~Mߎ~鈟ZyK jhPˌI 'NT C1,F'mΘ"+ɤ0aSgR0wjC:Xފ+N'jMHբ+DgE'<:M8u9V]b1/@lQ: yۥH%.K鿅[Q1ftaWmHZ 3Ϻd#.oIk+&%(JD"♲y!8gF0c)QvԮmkiWDƑ^TbVTOҸ+:S)^޺[֌<%c %tHk'dVzڍݬY5)Cᒭ R~l}ny1$T;͟<= o?_*cpt'cMAS5r-BK>e}>jx eejtի7ۍ^j/ET?DS MTj=\7"U@ZAsXv؋؈%Cԕϻ.*d^m&ri˒ҫz_s~YWZ&47n|{pk  kMw  c3>To n͹6 }7m(72cWu%8 7um=c,2fbϲqD0f P9΄P:O8`8G6$H  MLj8ZdkG@4LC(m#5#]2NK#غR!LA3{@)LPzͶ p.7BFSdCL t8djPxMDR(Nxb"f%c5(.A(%bNGjȌ"<1i!8}6Ҳ z m<QFb!DFPGvB\R8g! 3⻯&@6,MWa ?b2pp0>n&<xp46&So9!56Ah@EL|,ڰ YHuϯLt^41q9 la$3'm[H>iu1fz6miόh[FcAe8wL്4|(r#ii@?S,1c9A822""71ֲ4n*MϖoƣL2l0 00 ZĸB3|k{i<Yb޵lڥUGp|hbD6҂wWP,01%ѵm¥Bp"FZ2?~^%#mwiubi?8J XR #*ֳWc  x4о99ٳCc+{60hvJ< ?'B}NN& ZF[@e8xK脑Y^>9xl#,=~  ^cҦ߿m¥ qtMNi45w5ۨLT md"F6n!>Fc Aֳʴ!ʡl[_O?܏?= bj9Z9횙sZ~7ۭ֤F6ϩln%nݱiuGa ̓na͞< ~-}ܴ]v*Ko܈K7R;Uz{)4tC.wԶN 9"s`=qc&y%$X=ߺ=V[C#lk^mrì ay^ɍoLUa8oטk
Southern oven-fried chicken - cooking light
  Southern    Chicken    Poultry    Low Fat  
Last updated 10/4/2011 8:23:45 PM. Recipe ID 57044. Report a problem with this recipe.
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      Title: Southern oven-fried chicken - cooking light
 Categories: Poultry, Main dish, Low-fat
      Yield: 6 Servings
 
      5    Slices white bread, cubed
    1/4 c  All-purpose flour
    3/4 ts Salt
    3/4 ts Pepper
      3    Chicken breast halves,
           -skinned
      4    Chicken thighs, skinned
      3    Chicken drumsticks, skinned
    1/2 c  Nonfat buttermilk
           Vegetable cooking spray
 
  Directions: Position knife blade in food processor bowl; add bread
  cubes. Process 30 seconds. Sprinkle crumbs on ungreased 15 x 10 x
  1-inch jelly-roll pan.
  
  Bake at 400 degrees for 8 minutes or until lightly browned, stirring
  occasionally.  Combine breadcrumbs, flour, salt, and pepper in a large
  zip-top heavy-duty plastic bag; set aside.
  
  Combine chicken pieces and buttermilk in another large zip-top
  heavyduty plastic bag. Seal bag, and shake to coat chicken with
  buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture;
  seal bag, and shake to coat. Place chicken on a 15 x  10 x 1-inch
  jelly-roll pan coated with cooking spray.
  
  Lightly coat chicken with cooking spray; bake at 400 degrees for 25
  minutes. Carefully turn chicken over; coat with cooking spray. Bake an
  additional 25 minutes or until done.
  
  Nutritional Info: CALORIES 254 (26% from fat); PROTEIN 28.5g; FAT
  7.2g (sat 1.9g, mono 2.5g, poly 1.9g); CARB 16.8g; FIBER 0.6g; CHOL
  80mg; IRON 1.8mg; SODIUM 507mg; CALC 57mg
  




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Recipe ID 57044 (Apr 03, 2005)

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