This tasty herb-seasoned oven-fried chicken, with a complimentary lemon and caper sauce, is missing the fat, but not the flavor!

Oven-fried Chicken in an Herbal Crust

Crumb Mixture:
1 1/2 cups fresh, fine sourdough bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoon chopped fresh thyme
2 teaspoons chopped fresh rosemary

 

Egg Wash:
1 egg white
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper

 

8 boneless, skinless chicken thighs (about 1/2 pounds)

 

Sauce:
1/3 cup buttermilk
1/3 cup light mayonnaise
1 lemon, zest grated and juice squeezed
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper, to taste

1. Preheat the oven to 425°F (220°C).
2. For Crumb Mixture: In a medium bowl stir together all ingredients for the crumb mixture.
3. For Egg Wash: In another medium bowl, beat together the ingredients for the egg wash.
4. Dip each chicken thigh in the egg wash and then roll it in the crumbs to coat it evenly. Place a rack on a sheetpan and spray the rack with vegetable oil spray. Set the chicken on the rack; spray chicken lightly with vegetable oil spray. (To freeze, place rack and pan in freezer until chicken is almost solid then wrap in aluminum foil to store.)
5. Bake for 40 to 45 minutes or until firm and cooked through.
6. For Sauce: Whisk together all the ingredients for the sauce. Serve the chicken with the sauce on the side.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.