Crispy-chicken With 3 Dipping Sauces Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
Olive oil spray,
1 3/4 cup: Walnuts,
1 cup: Plain dried bread crumbs,
1 1/2 tsp: Salt,
1/4 tsp: Ground red pepper,
2 large: Eggs, beaten
8 medium: Chicken breast halves --,
Skin removed,
8 medium: Chicken drumsticks, skin
Removed,
Directions:
Preheat oven to 450. Spray two 15 1/2 x 10 1/2 jelly-roll pans with
olive oil. In a food processor with knife blade attached, blend
walnuts with 1/4 cup bread crumbs until walnuts are finely ground.
Place nut mixture, salt, ground red pepper, and remaining bread
crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs.
Cut each chicken-breast in half crosswise into 2 pieces. One at a
time, dip chicken-breast pieces and drumsticks in beaten egg, then
into walnut mixture to coat; place in jelly-roll pans. Spray chicken
pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35
minutes, rotating pans between upper and lower racks halfway through
cooking, until chicken is golden brown and juices run clear when
chicken is pierced with a knife. While chicken is cooking, prepare
the sauces. Cover and refrigerate sauces if not served right away.
Serve chicken hot with dipping sauces. Or, cool chicken slightly;
cover and refrigerate to serve cold later with sauces.
Recipe By : Good Housekeeping
Source from luhu.jp
olive oil. In a food processor with knife blade attached, blend
walnuts with 1/4 cup bread crumbs until walnuts are finely ground.
Place nut mixture, salt, ground red pepper, and remaining bread
crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs.
Cut each chicken-breast in half crosswise into 2 pieces. One at a
time, dip chicken-breast pieces and drumsticks in beaten egg, then
into walnut mixture to coat; place in jelly-roll pans. Spray chicken
pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35
minutes, rotating pans between upper and lower racks halfway through
cooking, until chicken is golden brown and juices run clear when
chicken is pierced with a knife. While chicken is cooking, prepare
the sauces. Cover and refrigerate sauces if not served right away.
Serve chicken hot with dipping sauces. Or, cool chicken slightly;
cover and refrigerate to serve cold later with sauces.
Recipe By : Good Housekeeping
Source from luhu.jp