Not-fried Fried Chicken with Fresh Veggies and Dip

Ready in 45 minutes

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.

Top-ranked recipe named "Not-fried Fried Chicken with Fresh Veggies and Dip"

4 avg, 1 review(s) 100% would make again


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1 cup Flour
3/4 ounce Tomato cup-a-soup
3/4 ounce Dry Italian dressing mix
1 1/2 teaspoon Baking Powder
2 teaspoon Paprika
1 teaspoon Kosher salt
2 teaspoon Pepper
2 each Egg white
12 each Chicken drumsticks
Cooking spray
1 pound Vegetables; celery, carrots, tomatoes, broccoli, cauliflower, cucumber

Original recipe makes 4



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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Verified by stevemur
Calories Per Serving: 599 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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