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Meats & Seafood -
Oven-Fried Chicken
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| INGREDIENTS |
- 2 pounds chicken breast, cut into serving-size pieces
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3 tablespoons brown sugar
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3 tablespoons fresh ground ginger root (approximately)
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1/3 cup light soy sauce
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1/3 cup dry sherry
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Salt and pepper to taste
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8 small pats of butter
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| INSTRUCTIONS |
Sprinkle brown sugar and ginger on both sides of chicken. Place one layer of chicken in a 1-gallon size plastic freezer bag; pour in soy sauce and sherry. Gently close bag and lay flat in refrigerator. Marinate up to four hours, turning occasionally.
When ready to cook chicken, preheat oven to 375°. Coat a baking dish with nonstick cooking spray. Remove chicken from plastic bag, drain, and pat dry; discard marinade. Dredge chicken pieces with flour. Place in baking dish in one layer; season with salt and pepper to taste. Dot each piece with small pat of butter. Bake 15 minutes. Remove from oven; turn chicken. Dot each piece with small pat of butter and return to oven. Continue baking until done, about 15 to 20 minutes, until instant thermometer reaches 185° when inserted into thickest piece. Serve hot.
Yield: Four servings.
The cook says: My husband, who is no longer with us, loved old-fashioned fried chicken, but when his diet had to be limited in carbohydrates and fats, we developed this method of “frying” chicken. We fondly remember the twinkle in his eyes when he enjoyed the chicken with baked sweet potatoes.
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