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un-fried chicken

newsensenewsense Posts: 32
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Chicken, cut up (about 3.5 pounds)</SPAN></TD><TD><SPAN class="recipe_quantity">• 4</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">butter</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">buttermilk</SPAN></TD><TD><SPAN class="recipe_quantity">• 4</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">cloves garlic, minced</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• .5</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">parmesan cheese</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">basil</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">rosemary</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">parsley</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">thyme</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">lavendar</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">salt and pepper to taste</SPAN></TD><TD><SPAN class="recipe_quantity">• .5</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">kosher salt</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1.5</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">prepared bread crumbs (ingredients follow)</SPAN></TD><TD><SPAN class="recipe_quantity">• .25</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">black pepper</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">unseasoned croutons</SPAN></TD></TR>
<h4>Instructions</h4>Preparation time: 45 minutes
Cooking time: 1 hour<p>For the Chicken:<p>1. Place the cut-up chicken (2 breasts, 2 thighs, 2 wings and 2 legs) in a bowl and pour the buttermilk over it.<p>2. LET IT STAND A ROOM TEMPERATURE FOR 30 MINUTES.<p>3. Meanwhile, prepare the bread crumbs (see method below.)<p>4. Whisk together the bread crumbs, cheese, thyme, rosemary, salt and pepper in a wide pan. Evenly coat the chicken with the bread crumbs and place the pieces on a baking sheet.<p>5. LET THE COATED CHICKEN STAND FOR 15 MINUTES.<p>6. Meanwhile, heat up the egg, (this answers the eternal question of which comes first, the chicken or the egg... it's the egg, silly, because you can't make this chicken without the egg.)<p>
For the bread crumbs:<p>Put the croutons in a food processor. Put the butter, garlic and herbs in a small saucepan and heat over low heat until the butter melts. Put the butter mixture in the food processor with the croutons and add the salt and pepper. Process until the croutons are reduced to a wet and fine bread-crumb mixture.

<p><p>Heat the egg to 350-400 and put on a place-setter. Put the pan with the chicken right on top of the place-setter and cook for 1 hour or until the juices run clear. Eat and enjoy. <h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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