Ok, this is definitely not "light" "lo-cal". But it's better for you than real deep fried chicken ( I hope :)).I found this recipe in First Magazine a couple of years ago. The secret ingredient is LEMONADE ! I love lemons- so I really like the flavor the lemonade gives to the dish. This is a pretty easy recipe, you can of course double it if you want more for a crowd.
1 12 oz cans of frozen lemonade
1 Tbs salt ( divided)
1 1/2 cups Italian -seasoned bread crumbs
1/4 Cup of olive oil
1 tsp of minced bottled garlic
1 Tbs of chopped fresh rosemary ( 1 tsp if you are using dry herbs)
1 Tbs of grated lemon zest
1 tsp of cracked pepper
8-10 peices of cut up chicken, bones in.
1- In large sealable bag, combine undiluted lemondae concentrate and 1 Teaspoon of salt. Add chicken, seal, turn to coat, and refrigerate for 1 hour.
2- Preheat oven to 400. In flat bowl, combine remaining ingredients. Remove chicken from bag. Discard marinade.
3- Coat chicken in bread crumb mixture.
4- Line deep roasting pan with foil, and put rack or cookie cooler rack inside. Place chicken on rack, bake until no longer pink at bone- about 45 minutes. If you use more than one pan, make sure to switch the pans/racks about halfway through.
This can be served warm, or cooled and refrigerated until ready to serve.
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