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How To Make Fried Chicken Without Frying

 
One serving costs about $2.2

$2.20 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:77%

Spoonacular Score: 77%

 

The recipe How To Make Fried Chicken Without Frying is ready in about 45 minutes and is definitely an outstanding dairy free option for lovers of Southern food. For $1.82 per serving, you get a main course that serves 2. One serving contains 808 calories, 41g of protein, and 53g of fat. 15 people have made this recipe and would make it again. Head to the store and pick up salt, rosemary, extra virgin olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is pretty good. Try Frying Peppers, Cherry Tomatoes & Chicken Sausage Saute, How to Make Buttermilk Fried Chicken, and How to Make Southern Fried Chicken for similar recipes.

Southern works really well 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. One wine you could try is Chateau Ste. Michelle Cold Creek Vineyard Riesling. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Chateau Ste. Michelle Cold Creek Vineyard Riesling

The Cold Creek Riesling is made from 40-year-old vines which contribute fruit intensity and concentration. This is a ripe, lush style of Riesling with aromas of ripe peaches, dried apricots and spice notes. It displays beautiful ripe fruit flavors with a crisp finish.

» Get this wine on Wine.com

Ingredients

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

Equipment

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


Instructions

  1. Preheat the oven to 200C/400F.
  2. Wash and dry the chicken thighs.
  3. Mince the herbs.
  4. In a bowl put the extra virgin olive oil, the minced herbs, salt and pepper.
  5. Put the chicken inside the bowl and gently massage the chicken with the oil and herbs mixture.
  6. Pass each thigh on the breadcrumbs and put on an oven tray covered with parchment paper.
  7. Cook until well done, from 50 minutes to one hour, depending on your oven and the weight of the chicken pieces.
  8. At half cooking time, turn each piece to the other side.
  9. Prepare a sauce mixing the honey and vinegar.
  10. 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: $2.19
Ingredient
6 Tbsps bread crumbs
4 chicken thighs
2 Tbsps extra virgin olive oil
2 Tbsps honey
some bell pepper
some rosemary
some tarragon
2 Tbsps vinegar
Price
$0.24
$2.30
$0.33
$0.51
$0.75
$0.03
$0.13
$0.09
$4.38

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.

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

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • 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.

  • get more health tips

Price Tips

  • 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.

  • 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.

Cooking Tips

  • 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.

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

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

  • 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.

  • 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
830 Calories
41g Protein
53g Total Fat
44g Carbs
23% Health Score
Limit These
Calories
830
42%

Fat
53g
82%

  Saturated Fat
12g
78%

Carbohydrates
44g
15%

  Sugar
22g
25%

Cholesterol
221mg
74%

Sodium
1561mg
68%

Get Enough Of These
Protein
41g
83%

Vitamin C
95mg
116%

Selenium
50µg
72%

Vitamin B3
13mg
67%

Vitamin B6
1mg
53%

Vitamin A
2554IU
51%

Phosphorus
430mg
43%

Vitamin B1
0.5mg
33%

Vitamin B2
0.5mg
30%

Vitamin B5
2mg
27%

Vitamin B12
1µg
26%

Manganese
0.51mg
25%

Vitamin E
3mg
25%

Zinc
3mg
24%

Iron
3mg
21%

Potassium
722mg
21%

Folate
76µg
19%

Vitamin K
18µg
18%

Magnesium
69mg
17%

Copper
0.34mg
17%

Fiber
3g
12%

Calcium
94mg
9%

Vitamin D
0.23µg
2%

covered percent of daily need

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