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Crispy Chicken with 3 Dipping Sauces




Source of Recipe


Internet


List of Ingredients




olive-oil nonstick cooking spray
1 3/4 cups walnuts
1 cup plain dried bread crumbs
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
2 large eggs, beaten
8 medium chicken-breast halves (about 3 1/2 pounds), skin removed
8 medium chicken drumsticks (about 1 3/4 pounds), skin removed
Blue-Cheese Sauce (below)
Honey-Mustard Sauce (below)
Apricot-Balsamic Sauce (below)

1. Preheat oven to 450 degrees F. Spray two 15 1/2" by 10 1/2" jelly-roll pans
with olive-oil cooking spray.

2. In food processor with knife blade attached, blend walnuts with 1/4 cup
bread crumbs until walnuts are finely ground. Place nut mixture, salt, ground red
pepper, and remaining bread crumbs in medium bowl; mix well.

3. In pie plate, with fork, beat eggs. Cut each chicken-breast half crosswise into
2 pieces. One at a time, dip chicken-breast pieces and drumsticks in beaten egg,
then into walnut mixture to coat; place in jelly-roll pans. Spray chicken pieces
with olive-oil cooking spray.

4. Bake chicken, on 2 oven racks, 30 to 35 minutes, rotating pans between upper
and lower racks halfway through cooking, until chicken is golden brown and
juices run clear when chicken is pierced with a knife.

5. While chicken is cooking, prepare sauces (below). Cover and refrigerate
sauces if not serving right away.

6. Serve chicken hot with dipping sauces. Or, cool chicken slightly; cover and
refrigerate to serve cold later with sauces.

Each serving without sauces: About 230 calories, 23 g protein, 7 g carbohydrate,
12 g total fat (2 g saturated), 84 mg cholesterol, 320 mg sodium.

BLUE-CHEESE SAUCE: In medium bowl, stir together 4 ounces blue cheese,
crumbled (1 cup), 1/2 cup mayonnaise, 1/2 cup plain low-fat yogurt, 1/2
teaspoon hot pepper sauce, and 1/4 teaspoon coarsely ground black pepper.
Makes about 1 1/2 cups.

Each tablespoon: About 55 calories, 1 g protein, 0 g carbohydrate, 5 g total fat (2
g saturated), 6 mg cholesterol, 95 mg sodium.

HONEY-MUSTARD SAUCE: In medium bowl, stir together 2/3 cup Dijon
mustard, 1/4 cup sour cream, 1/4 cup honey, and 3/4 teaspoon Worcestershire.
Makes about 1 1/4 cups.

Each tablespoon: About 30 calories, 1 g protein, 4 g carbohydrate, 1 g total fat (0
g saturated), 1 mg cholesterol, 205 mg sodium.

APRICOT-BALSAMIC SAUCE: In medium bowl, stir together one 12-ounce jar
apricot preserves (1 cup), 2 tablespoons balsamic vinegar, 1 tablespoon soy
sauce, and 1/4 teaspoon grated orange peel. Makes about 1 1/4 cups.



Recipe