Oven-Finished Chicken (Lower Fat Version)

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I make up the coating mix, put it in a jar with the recipe taped to its outside, like this… 

COATING MIX RECIPE FOR CHICKEN

  • 2 cups flour
  • 2 tablespoons salt (‘low-sodium people’ can/will adjust/adapt this, I’m sure)
  • 2 tablespoons pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried tarragon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
Yield:  2 ½ cups coating mix (enough for about 3 batches, 4-6 servings per batch).
OTHER INGREDIENTS: 
1 egg
¼  cup milk
1 broiler (2 ½ to 3 ½ pounds) cut up, remove skin and trim fat.
Oil for frying

 

DIRECTIONS:
  • Combine the first nine dry ingredients and mix together very well; store in an air-tight container.
  • In a small bowl, beat together the egg and milk. 
  • Place just ¾ cup of the dry seasoned coating mix in another small bowl. 
  • Remove skin from chicken  and trim visible fat (I used kitchen shears for this.)  In the next photo, I show that I trimmed off one heaping measuring cup of skin and visible fat from just eight thigh pieces of chicken.  I’ve blurred the photo on purpose because there’s nothing ‘attractive’ about this– not in the cup, not anywhere! 
  • Blot chicken dry with paper towel, dip it into the egg mixture and let excess drip off; roll in coating mix to cover.
  • Heat ¼ in. of oil in a skillet over medium-high heat.  Brown chicken on all sides.
  • Transfer to a foil-lined and lightly sprayed 15x10x1-in. baking pan.
  • Bake, uncovered at 350 degrees for 45-55 minutes or until juices run clear.

Here, try a piece!  My opinion:  I don’t even miss the ‘missing skin/fat’ because the coating does a great job of adding a delicious and browned covering.

I adapted this recipe from one I saw in a Contest Winning Recipes book from Taste of Home.  I think it was in the 2004 edition, and my recipe card says it was a recipe from Dawn Supina, Edmonton, Alberta.   Changes I made:  I cut egg/milk mix in half and I removed the skin/visible fat from the chicken.

Source Recipe: http://milkmaidrecipebox.blogspot.com

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