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Copyright © 2012 Linda. Visit the original article at http://leftoverlovers.com/2008/10/02/oven-fried-chicken-great-as-a-leftover/.

I haven’t tried this recipe but it sounds like it’s worth a try since leftovers are said to be delicious!

Oven “fried” chicken — a fall comfort food

As summer begins to fade into autumn, comfort foods will soon be on everyone’s mind. And what could be better than enjoying the great taste of fried chicken without the frying pan? Whether you’re preparing for a picnic on a brisk sunny day or a simple family meal around the dining room table, this recipe is sure to please.

To get the texture of traditional fried chicken without a dip in an oil bath, we’ve created a crunchy coating that marries the flavors of paprika, thyme and sage. In addition, cooking the meat in a hot oven produces a slightly crunchy texture that can trick your taste buds into thinking you are eating chicken straight from a stovetop frying pan.

One surprising element in the coating is the addition of sesame seeds. Although they are almost invisible, they impart a somewhat nutty taste that enhances the overall flavor.

Sesame seeds have played an important role in history. They are widely believed to be one of the first condiments, as well as one of the first plants to be converted into edible oil. Expanding sesame’s role beyond the kitchen, the Chinese burned sesame oil as a source of light and used the oil to make a sooty ash for their ink-blocks. The seed is also the impetus for the phrase “Open sesame!” It originated based on a unique feature of the sesame pod, which bursts open when it matures.

The secret to keeping the chicken moist is the marinade. Made of buttermilk, mustard, garlic and a hint of hot sauce, it is slightly acidic and acts as a tenderizer. The unique flavors add a bit of a kick, reminiscent of true Southern soul food.

This dish also makes a practical leftover. Serve it cold with a selection of roasted veggies or wrap it and pack it as part of a brown bag lunch for school or office.

Oven Fried Chicken

Cooking spray
1/2 C lowfat buttermilk
1 T Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. hot sauce
3 lb. chicken legs, skin removed (thighs may be substituted)
1/2 C whole-wheat flour
2 tsp. paprika
1 tsp. baking powder
3 T sesame seeds
1 1/2 tsp. dried thyme
1 tsp. sage
1/2 tsp. salt
Freshly ground pepper to taste
Preheat oven to 425 degrees. Line baking sheet with foil, set a wire rack on the sheet and coat with cooking spray.

In a shallow glass baking dish, whisk buttermilk, mustard, garlic and hot sauce. Add chicken, turning to coat. Cover and marinate in the refrigerator for 2 to 6 hours.

Whisk flour, paprika, baking powder, sesame seeds, thyme, sage, salt and pepper in small mixing bowl. Place flour mixture in a large sealable plastic bag. Shake off excess marinade and place one piece of chicken at a time in the bag and shake to coat. Gently shake off excess flour and place chicken on prepared wire rack. Spray chicken pieces with cooking spray.

Bake chicken until golden brown and thoroughly cooked, about 45 to 55 minutes. Makes 8 servings.

Per serving: 260 calories, 8 g fat (2 g saturated fat), 7 g carbohydrate, 37 g protein, 1 g dietary fiber, 320 mg sodium.

– American Institute for Cancer Research

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Copyright © 2012 admin. Visit the original article at http://leftoverlovers.com/2008/10/01/hints-and-how-tos-for-chicken-recipes/.

These Hints and How-To’s for Chicken Recipes are directly from the Lando’Lakes website. I thought it was interesting that you should only store uncooked chicken in the refrigerator for two days before cooking. Another good argument for cooking chicken right away and using the “leftover” cooked chicken for the recipes found at “LeftoverLovers.com”!

Storing Chicken

Proper storage of chicken is essential to maintain flavor and quality.

Chicken may be stored in the refrigerator for up to two days before cooking. It should be washed in cold water, patted dry, and wrapped in plastic food wrap or aluminum foil for refrigerator storage.

Chicken freezes well. Freeze chicken in original unopened store packaging. Or, you can wash chicken in cold water and pat dry. Then, wrap in freezer paper, aluminum foil, or resealable plastic freezer bags. When stored properly, chicken may be kept in the freezer for up to 6 months.

Freezer temperature should be 0° F. or less.

Thawing Chicken

The safest way to thaw chicken is in the refrigerator but you can also use a microwave. Approximate thawing times for each are:

Refrigerator:

Chicken Type/Cut Thawing Time
Whole chicken 12 to 16 hours
Cut-up chicken 4 to 9 hours

Microwave*:

Chicken Type/Cut Thawing Time
Boneless breasts 9 to 13 minutes per pound
Chicken pieces 4 to 8 minutes per pound
Chicken quarters and whole chickens 5 to 9 minutes per pound

*Use Defrost or Low (30%) power setting. Cook immediately after thawing in the microwave.