I was going through my recipes in preparation for Thanksgiving (No, I'm not that organized . . . it just happened) and I ran across this old recipe. I had forgotten about it. But I do remember it's delicious and easily converted to low carb.

Oven Fried Chicken

3/4 C butter
2 cloves garlic, minced
2 C dry bread crumbs (sub LC bread or maybe crushed pork rinds??)
3/4 C Parmesan Cheese, grated
1/4 C minced parsley (fresh is the best)
1 t. basil
1/2 t. oregano
1/2 t. dry mustard
2 broiler chickens, cut in pieces (I use skinless, boneless breasts)

Melt butter with garlic. Combine salt, crumbs, cheese, parsley, basil, oregano and dry mustard in a plastic baggie. Dip chicken in butter, coating well. Then place in the baggie to shake and cover with crumbs. Lay in a shallow baking pan lined with foil (I use those jelly-roll pans), skin side up if using chicken with skin. Do not overlap. Do not turn. Bake, uncovered at 375 degrees for 50 minutes (deboned chicken = 35-40 minutes) or until tender.

You can make this ahead. Cover the coated chicken in the pan with Saran Wrap and refrigerate. Bring to room temp before baking.

Also, if I remember correctly, I increased the amount of bread crumbs and Parmesan. The amount specified was a little scanty . . . .

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Sounds delicious Alida. I'll scale it back for this single cook but that looks easy to do! Thanks!

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my blog

I used to do this with seasoned Bisquick - bet you could do it with Carbquik too!

I've also done the LC version with JUST Parmesan cheese and it's delicious!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

My wife has an aversion to using butter. She makes l/c oven fried chicken breasts using beaten egg whites in place of the butter and then coating the chicken with a mixture of parmesean cheese and spices. She was doing this before I started this WOE so she did not have to learn any new recipe or cooking technique to make it for me.

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Henry

Alida - since i was having a chicken breast for dinner anyway I used your coating mix and method. Delicious. I sliced the breast to make 2 cutlets and that way I had more of the coating to eat.

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my blog

Oh, yum! I make oven-fried chicken about once every week or two. I use an egg wash rather than butter before dredging. My "breading" varies from batch to batch, but it's basically a combo of ground flax seed, almond meal, and a maybe a bit of carbquik - plus seasonings, of course. Sometimes I throw in some parmesan cheese or use a little soy flour instead of carbquik.

Like Alida's recipe, I melt the butter in the pan and start the chicken skin side down on the hot baking pan. I cook it at 400 degrees. I think the higher heat makes for a crispier skin.

I try not to use the chicken cold from the refrigerator, as I think it cooks better at the higher temperature if it starts closer to room temperature.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Henry and TB -- thanks for the egg white wash idea. That sure would cut down on the calories.

And Char, I was wondering about the Carbquick as a coating to replace the bread.

Rob,

Glad you enjoyed it! I haven't made it in, oh, about 10 years. Guess what will be for dinner one night next week, LOL!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135