Fried Chicken without Skin Lowfat Cheese Souffles
Grilled Chicken Breast Lowfat Creamy Corn Chowder

Lemon Garlic Chicken

Pollo Di Tonnato

Yield: 16 pieces

2 fryers, 3-4 pounds each, cut into 8 pieces
Salt and black pepper
1 tablespoon poultry seasoning
2 eggs beaten with 2/3 cup buttermilk
Canola oil*

1. Remove skin and fat from the chickens. Sprinkle them with salt and pepper.
2. Stir the poultry seasoning into the flour and pour it into a paper or plastic bag.
3. Combine the eggs and buttermilk and beat with a fork.
4. Submerge the chicken pieces into the bag one at a time. Shake to coat evenly.
5. Remove chicken from the bag, shaking off excess flour. Dip into the buttermilk mixture and then back into the flour. Shake the bag.
6. Pour enough Canola oil to cover one-half inch from the bottom of the skillet. Bring to the bubbling point and place the pieces of chicken in, leaving a little room between them. Lower heat to medium and cook, uncovered, until brown on one side. Turn chicken over. Cover the pan and cook until very tender and brown. Remove the cover the last 10 minutes to crisp the chicken. Turn the chicken over for a few minutes to crisp the other side. Set the chicken on paper toweling to remove excess oil.
* Canola Oil: The canola plant grows primarily in Western Canada. Compared to other oils in today=s market, it has the lowest level of saturated fat (7 percent). Although it was derived from rapeseed in the early 1970's, it is has a different chemical composition. I use it because, unlike some oils used for frying, Canola has no odor or flavor.

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