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
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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.
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