• 2 ½ lbs. white meat frying chicken, cut into serving pieces, skin removed
• 2 cups low-fat buttermilk
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 tsp. poultry seasoning
• 1 Tbs. reduced sodium soy sauce
• ½ tsp. Lawry's Seasoned Pepper
• ½ tsp. Old Bay 30% less sodium seasoning
• ¾ cup unseasoned bread crumbs
• ½ tsp. paprika

Tips

• Freeze the breaded chicken and bake when ready.

---

FREEZABILITY

At least two to three months.
(See USDA freezer storage chart
for more estimates.)
• ½ tsp. dried thyme
• Pam Organic Canola Oil

In a bowl or resealable bag, combine seasoned pepper, breadcrumbs, paprika, and thyme. Roll chicken pieces in mixture in the bowl or add a few pieces at a time to the plastic bag and toss to coat.

To bake, place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray. Bake at 350º F for 35 to 45 minutes or until juice of chicken is clear.

Courtesy, restaurateur B. Smith and Journey for Control: Advancing Diabetes Education (program sponsored by pharmaceutical company Merck & Co.).

Last updated and/or approved: May 2008.
Original article appeared in May/Jun 2008 print issue .

 

Subscribe to this comment's feed