by Charles Ray

Created on: May 10, 2009

Crispy Baked Chicken

For lovers of southern fried chicken who have been advised to limit fried foods this healthy alternative is a great main dish for brunch, lunch or as they say in the south, dinner (supper for all you Yankees). Baking removes the oil, while the seasoned flour coating gives the texture and appearance of fried chicken. IAs shown here, this recipe serves 4 - 6, but it can be adjusted to serve greater numbers. As a rule of thumb, figure three pieces of chicken per person, and half again the amounts for all the ingredients except the vegetable oil which is used to grease the pan.

10 - 12 chicken drumsticks or thighs

1 cup flour

2 tsp salt

2 tsp cayenne pepper

2 tsp cumin

2 tsp crushed basil

2 tbsp garlic powder

2 large eggs

1/4 cup buttermilk

1 tbsp vegetable oil

Preheat the oven to 350 degrees. Wash the chicken parts and set them aside to dry. Coat a large roast pan (you can use a cookie sheet in a pinch) with a light layer of vegetable oil. Mix the flour and half of the other dry ingredients together in a lmedium to arge plastic bag (the bags you got at the grocer are excellent for this purpose). Break the eggs into a large mixing bowl and beat them thoroughly. Add the remainder of the spices and the buttermilk and mix thoroughly.

Put the chicken pieces, three or four at a time, into the egg-milk mixture and coat them thoroughly. Then, put the coated chicken into the bag of dry ingredients, close the top tightly and shake to coat the chicken with the spiced flour. Arrange the coated chicken on the greased baking sheet. Place the sheet in the oven and cook for about one hour or until the chicken is golden brown.

Served with black eye peas, collard greens, or baked beans with hot fresh biscuits on the side, even your doctor will approve. To complete the southern motif, serve iced tea (unsweetned for those on a diet, sweetened for the traditionalists) with a sprig of mint or a slice of lime.

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