Recipe: Fearless Fried Chicken (oven-fried, using egg white and buttermilk)

FEARLESS FRIED CHICKEN

"Wonderful with oven-fried French fries and crunchy coleslaw."

4 bone-in chicken breast halves or legs
1 egg white
1/2 cup buttermilk
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika,
1 teaspoon dried leaf thyme
1 teaspoon dried oregano
1/2 to 1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil

Preheat oven to 425 degrees F. Place a rack on a broiling pan or baking sheet lined with foil for easy cleanup.

Remove skin and any clinging fat from chicken and discard.

In a medium-size bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate. Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake to mix.

Dip a piece of chicken into buttermilk mixture, then place in paper bag. Close top and gently shake to evenly coat chicken. Place on rack. Repeat with remaining chicken, 1 piece at a time. Discard any flour mixture that does not cling to chicken, do not sprinkle any remaining flour mixture over chicken. Using a pastry brush, lightly brush or dab oil over flour coating on chicken to ensure a crispy crust.

Bake in center of 425 degree F oven until coating is crisp and golden, from 40 to 45 minutes.