Oprahs Unfried Chicken Food
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
UN-FRIED CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
- Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.
OPRAH'S UNFRIED CHICKEN
Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1
Provided by yooper
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Remove skin from chicken pieces.
- Place all chicken pieces in a large bowl with the ice water.
- Put yogurt in a medium bowl; set aside.
- Spray a baking sheet with vegetable oil.
- Combine all breading ingredients in a large, tight-sealing bag.
- Shake to mix.
- Remove two pieces of the chicken from the ice water.
- Roll each piece in yogurt.
- Put chicken in plastic bag with the breading mix.
- Seal and shake, coating each piece thoroughly.
- Place on oiled baking sheet.
- Repeat with remaining chicken pieces.
- Spray chicken lightly with vegetable oil.
- Place baking sheet on bottom of the preheated 400°F oven.
- Bake for 1 hour, turning pieces over every 20 minutes for even browning.
Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4
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- In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour but no more than 24 hours.
- Preheat the oven to 400°F. In a large zip-top bag, combine the breadcrumbs, parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal the bag and shake to combine the ingredients.
- Remove the chicken from the buttermilk, let excess drip off, and transfer directly to the bag with the breadcrumb mixture. Shake the bag to evenly coat the chicken in the breadcrumbs. Remove the chicken from the bag and lay flat on a nonstick baking sheet. Place in the oven and bake for 30 minutes, or until cooked through, about 20 minutes. Slice the chicken, arrange onto plates, and serve (with lemon wedges if using).
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