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Prep/Cook Time: 55 minutes + marinate time
Servings: 6
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Ingredients
1 package PERDUE® Fresh Chicken Drumsticks
1 package PERDUE® Fresh Chicken Thighs
1 cup buttermilk
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, crushed
1 1/4 teaspoons salt, divided
1 teaspoon coarsely ground black pepper, divided
1/4 teaspoon ground red pepper
1/2 cup liquid egg substitute
1/2 cup yellow cornmeal
1/2 cup Italian seasoned bread crumbs
2 tablespoons light margarine (stick form)
Instructions
- In rectangular baking dish, combine buttermilk, lemon juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon each black and red pepper. Remove skin from chicken. Add chicken to buttermilk mixture, turning to coat. Cover and marinate in the refrigerator at least 2 hours or overnight.
- Into shallow bowl, measure egg substitute. In another baking dish, combine cornmeal, bread crumbs, remaining 1 teaspoon salt and remaining 3/4 teaspoon black pepper.
- Remove chicken from buttermilk mixture, allowing excess to drip off. Dip chicken in egg substitute and dredge in cornmeal mixture. Let chicken stand on a wire rack placed over waxed paper for 15 minutes to allow coating to set.
- Meanwhile, preheat oven to 425°F. Place chicken on jelly-roll pan; drizzle with melted margarine. Oven-fry chicken 20 to 30 minutes until crisp, golden-brown and cooked through.
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 Nutrition Facts
Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 603 (30%)
Total Fat 29.8g (46%)
Saturated Fat 8.5g (43%)
Trans Fat 0g
Cholesterol 202mg (67%)
Sodium 961mg (40%)
Total Carbohydrate 31g (10%)
Fiber 2g
Sugars 0g
Protein 52g
* Percent of Daily Values are based on a 2,000 calorie diet.
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