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How To Make Fried Chicken Without Frying

 
One serving costs about $1.96

$1.96 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,dairy free lunch,main course,main dish,dinner southern
spoonacular Score:68%

Spoonacular Score: 68%

 

If you want to add more Southern recipes to your repertoire, How To Make Fried Chicken Without Frying might be a recipe you should try. One portion of this dish contains around 41g of protein, 53g of fat, and a total of 817 calories. For $1.96 per serving, you get a main course that serves 2. 15 people were glad they tried this recipe. This recipe from Foodista requires bell pepper, extra virgin olive oil, salt, and tarragon. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 68%, this dish is solid. Try Frying Peppers, Cherry Tomatoes & Chicken Sausage Saute, How to Make Southern Fried Chicken, and How to Make Buttermilk Fried Chicken for similar recipes.

Fried Chicken can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Eroica Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Eroica Riesling

This Eroica shows the crisp acidity of the 2007 vintage, which was the best acidity holding year in the past five years. The wine delivers mandarin orange and sweet lime aromas and flavors with subtle mineral notes. The cooler September, along with selecting fruit from higher elevation and cooler sites, contributed to the mouth-watering acidity balanced by beautiful Washington Riesling fruit.An amazing pairing with sweet, flavorful Dungeness crab.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  chicken thighs
chicken thighs
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
some
some rosemary
rosemary
some
some sage
sage
some
some tarragon
tarragon
some
some salt
salt
some
some bell pepper
bell pepper
6 Tbsps
6 Tbsps bread crumbs
bread crumbs
2 Tbsps
2 Tbsps honey
honey
2 Tbsps
2 Tbsps vinegar
vinegar
4  chicken thighs
4
chicken thighs
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
some rosemary
some
rosemary
some sage
some
sage
some tarragon
some
tarragon
some salt
some
salt
some bell pepper
some
bell pepper
6 Tbsps bread crumbs
6 Tbsps
bread crumbs
2 Tbsps honey
2 Tbsps
honey
2 Tbsps vinegar
2 Tbsps
vinegar

Equipment

baking paper
baking paper
bowl
bowl
oven
oven
baking paper
baking paper
bowl
bowl
oven
oven


Instructions

Preheat the oven to 200C/400F. Wash and dry the chicken thighs. Mince the herbs. In a bowl put the extra virgin olive oil, the minced herbs, salt and pepper. Put the chicken inside the bowl and gently massage the chicken with the oil and herbs mixture. Pass each thigh on the breadcrumbs and put on an oven tray covered with parchment paper. Cook until well done, from 50 minutes to one hour, depending on your oven and the weight of the chicken pieces. At half cooking time, turn each piece to the other side. Prepare a sauce mixing the honey and vinegar. Five minutes before taking the chicken out of the oven, brush each piece with the sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
4 chicken thighs
2 Tbsps extra virgin olive oil
some rosemary
some tarragon
some bell pepper
6 Tbsps bread crumbs
2 Tbsps honey
2 Tbsps vinegar
Price
$2.30
$0.33
$0.01
$0.06
$0.37
$0.24
$0.51
$0.09
$3.92

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
816 Calories
41g Protein
53g Total Fat
42g Carbs
19% Health Score
Limit These
Calories
816
41%

Fat
53g
82%

  Saturated Fat
12g
78%

Carbohydrates
42g
14%

  Sugar
20g
23%

Cholesterol
221mg
74%

Sodium
493mg
21%

Get Enough Of These
Protein
41g
83%

Selenium
50µg
72%

Vitamin B3
12mg
65%

Vitamin C
47mg
58%

Vitamin B6
0.94mg
47%

Phosphorus
419mg
42%

Vitamin B1
0.48mg
32%

Vitamin B2
0.47mg
27%

Vitamin A
1365IU
27%

Vitamin B5
2mg
26%

Vitamin B12
1µg
26%

Zinc
3mg
23%

Manganese
0.42mg
21%

Vitamin E
3mg
21%

Iron
3mg
19%

Potassium
627mg
18%

Vitamin K
16µg
16%

Magnesium
62mg
16%

Folate
57µg
14%

Copper
0.27mg
14%

Fiber
2g
9%

Calcium
84mg
8%

Vitamin D
0.23µg
2%

covered percent of daily need

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