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Not-fried Fried Chicken with Fresh Veggies and Dip

If you find yourself in a hurry but are unwilling to settle for a frozen dinner, look no further than this simple yet delicious recipe from Sandi Richard, author of ?Cooking for the Rushed.? Serves 4-6.

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Verified by stevemur

Original recipe makes 4

1 cupFlour

3/4 ounceTomato cup-a-soup

3/4 ounceDry Italian dressing mix

1 1/2 teaspoonBaking Powder

2 teaspoonPaprika

1 teaspoonKosher salt

2 teaspoonPepper

2 eachEgg white

12 eachChicken drumsticks

Cooking spray

1 poundVegetables; celery, carrots, tomatoes, broccoli, cauliflower, cucumber

Not-fried Fried Chicken with Fresh Veggies and Dip Preparation

Preheat the oven to 400? F. Pour the flour, tomato cup-a-soup, dry Italian dressing mix, baking powder, paprika, salt and pepper into a medium-size bowl. Separate the egg whites and place them in a bowl, discarding the yolks.

Roll the raw drumsticks in egg white, followed by the coating mixture.

Spray a baking pan with cooking spray and place the coated drumsticks on pan in the lower central rack of preheated oven. Set a timer for 50 minutes.

While the chicken is cooking, rinse the vegetables you have on hand, cut and arrange on a plate, serve with ranch dressing. If a starch is needed, serve with a loaf of multigrain bread or bread sticks.