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Ingredients

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Directions

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  • Place chicken in a resealable plastic bag set in a bowl.

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  • For marinade, in a small bowl, stir together buttermilk and half of the salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

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  • Grease a 15x10x1-inch baking pan. In a small bowl, combine egg and the water. In a shallow dish, mix panko, sage, thyme, savory, pepper and the remaining salt. Drain chicken, discarding marinade. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.

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  • In prepared baking pan, arrange chicken so pieces are not touching. Sprinkle with any remaining crumb mixture.

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  • Bake, uncovered, in a 375 degree F oven about 30 minutes or until chicken is no longer pink (170 degrees F). Do not turn pieces while baking. Makes 4 servings.

Curried Oven-Fried Chicken:

Prepare as above, except substitute 1-1/2 teaspoons curry powder for the sage, thyme, and savory.

*

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

262 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 137 mg cholesterol; 453 mg sodium. 452 mg potassium; 15 g carbohydrates; 1 g fiber; 3 g sugar; 38 g protein; 0 g trans fatty acid; 97 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 16 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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