Creole Crusted Chicken
Deliciously spicy, oven-fried chicken with a crispy, Creole-seasoned breading.
4 whole wheat bread slices
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
2 tablespoons dried parsley flakes
1 1/2 tablespoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup buttermilk
1/4 cup lemon juice from concentrate
6 split chicken breasts, skinned
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice from concentrate
- Process bread in a blender or food processor until finely ground. Place in a heavy-duty zip-top plastic bag. Add flour and next 5 ingredients.
- Combine buttermilk and 1/4 cup lemon juice; brush mixture on both sides of chicken. Place half of chicken in bag; shake to coat. Arrange chicken on a lightly greased rack in a broiler pan.
- Repeat procedure with remaining chicken. Sprinkle with any remaining bread crumb mixture. Stir together butter and 1 tablespoon lemon juice, and drizzle evenly over chicken.
- Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes or until done.
Makes 6 servings.