Recipes

Prep/Cook Time: 55 Minutes
Servings: 6
Average Rating:

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1	package PERDUE® Fresh Chicken Drumsticks PERDUE® Fresh Chicken Drumsticks (808)
1	package PERDUE® Fresh Chicken Thighs (4-5 pcs) PERDUE® Fresh Chicken Thighs (4-5 pcs) (645)
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)

1. 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.
2. 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.
3. 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.
4. 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.