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Full Online Book HomeLearning KitchenPoultry - Chicken - Oven-fried Chicken And Bread
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Poultry - Chicken -  Oven-fried Chicken And Bread Post by :cd459 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :754

Click below to download : Poultry - Chicken - Oven-fried Chicken And Bread (Format : PDF)

Poultry - Chicken - Oven-fried Chicken And Bread

2 broiler-fryers, cut in pieces
1/2 cup flour
1-1/2 tablespoons paprika
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup melted butter

Bread:
3/4 cup butter, melted
1/4 cup chopped parsley
1/4 cup chopped green onions
1 large loaf French or Italian bread, sliced


Rinse chicken; dry with a paper towel. In a bag, combine flour, paprika, salt and pepper. Add chicken, shake to coat and dust off excess flour. Pour melted butter in large roaster pan. Add chicken, skin side down, in single layer. Bake at 400°F. 30 minutes; turn over pieces and bake until tender and golden brown. Remove chicken from pan; drain off juices.

Combine butter, parsley and onion. Spread mixture on bread slices. Place bread in roasting pan, buttered side up. Top with chicken. Return to oven and bake 10 minutes longer.

Serves 8
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1 1/4 cup bread crumbs (fresh) 1/2 cup dry jack or parmesan -- freshly grated 1 1/2 tsp. thyme leaves 1 1/2 tsp. rosemary -- coarsely chopped 3/4 tsp. salt -- + 1 tsp. 3/4 tsp. freshly ground pepper 1 1/4 cup buttermilk 1 (3.5 lb.) chicken -- cut in 8 piecesPreheat oven to 400°F. In a medium bowl, combine bread crumbs with the cheese, thyme, rosemary, salt and pepper. Pour the buttermilk into a second bowl. Working in batches, soak the chicken in the buttermilk and then dredge in the seasoned bread crumbs. Arrange the chicken pieces on four large
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3 cups dry breadcrumbs -- or 2 cups dry breadcrumbs -- plus 1 cup panko crumbs -- if available 3/4 cup parmesan cheese -- finely grated 1 tbsp. dried thyme -- crumbled 2 tsp. dried rosemary 1 tsp. salt 1 tsp. freshly ground black pepper 1 cup unbleached all purpose flour salt 1 tsp. Creole seasoning 1 1/2 cups buttermilk 1 1/2 lb. boneless skinless chicken breasts -- cut in 1/3's Preheat oven to 400 degrees F. In a medium bowl, combine the crumbs, cheese, and seasonings. Pour buttermilk into a shallow pan for dredging. Season flour with salt and Creole
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