Easy Baked “Fried” Chicken

Posted by on Mar 14, 2013 in Chicken, Cooking, Dinner, Featured

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My husband ate 5 of these drumsticks at dinner tonight . . . I’m guessing this recipe is a keeper!  It is pretty simple to make and can be thrown together pretty quickly.  It’s healthier than fried chicken, but still has that crispy skin on the outside and tender meat on the inside.  I used drumsticks, but you can do it with any chicken pieces.  Just be sure to adjust your cook time accordingly.

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Easy Baked “Fried” Chicken

(serves 6-8)

1 1/2-2 pounds of chicken drumsticks (or wings, thighs, etc)

2 cups of buttermilk

1 cup of almond meal

1 cup of breadcrumbs (regular or panko will work or try Italian for a twist!)

1 teaspoon of season salt

dash of onion powder, garlic salt, and pepper

canola or olive oil cooking spray

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Place drumsticks in a large bowl and pour in buttermilk.  Cover with plastic wrap and let sit in the fridge anywhere from 30 minutes to a few hours.  When you’re ready to cook it, preheat the oven to 400 degrees and spray a baking sheet with canola or olive oil.  In a medium bowl, combine almond meal, breadcrumbs, season salt, and seasonings.  Take drumsticks and let excess buttermilk drop off.  Dip in breadcrumb mixture and roll coating completely.  Place drumstick on baking sheet and repeat with remaining chicken.  Spray tops of the chicken lightly with cooking spray.  Bake 15 minutes then turn chicken pieces over.  Bake an additional 15 minutes, or until juices run clean.  Serve immediately!

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