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Category: Main Dish
Prep Time: Cook Time: Total Time:
Serves 4
2 lb Chicken Pieces, skin removed
1/4 cup Orange Marmalade
2 tsp Fresh Ginger, grated
3 tbsp Light Soy Sauce
3 tbsp Fat-Free Sour Cream
1 tsp Hot Pepper Sauce
1 1/4 cups Unsalted Cracker Crumbs, finely crushed
1/4 cup sliced Almonds, coarsely chopped
Non-Stick Cooking Spray
Mix ginger into marmalade and brush onto the chicken pieces to coat.
Stir soya sauce, sour cream, and hot pepper sauce together; add to cracker crumbs and almonds. Combine well.
Press mixture onto the coated chicken pieces.
Place chicken on baking sheet lightly sprayed with non-stick cooking spray
Bake at 375 for 25-30 minutes (depending on size of chicken pieces)
(The baked chicken temperature you need to reach is 170 degrees F for breast meat or 185 degrees F for thigh meat. Use an instant read thermometer to check. Always measure the temperature in the thickest part of the bird. not touching a bone. When the chicken is the right temperature and the juices run clear when you pierce the meat with a knife or fork, it is done. Cooking it for longer than it needs might leave you with a dried out bird.)
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Crispy Orange Oven Fried Chicken
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Serves 4
2 lb Chicken Pieces, skin removed
1/4 cup Orange Marmalade
2 tsp Fresh Ginger, grated
3 tbsp Light Soy Sauce
3 tbsp Fat-Free Sour Cream
1 tsp Hot Pepper Sauce
1 1/4 cups Unsalted Cracker Crumbs, finely crushed
1/4 cup sliced Almonds, coarsely chopped
Non-Stick Cooking Spray
Mix ginger into marmalade and brush onto the chicken pieces to coat.
Stir soya sauce, sour cream, and hot pepper sauce together; add to cracker crumbs and almonds. Combine well.
Press mixture onto the coated chicken pieces.
Place chicken on baking sheet lightly sprayed with non-stick cooking spray
Bake at 375 for 25-30 minutes (depending on size of chicken pieces)
(The baked chicken temperature you need to reach is 170 degrees F for breast meat or 185 degrees F for thigh meat. Use an instant read thermometer to check. Always measure the temperature in the thickest part of the bird. not touching a bone. When the chicken is the right temperature and the juices run clear when you pierce the meat with a knife or fork, it is done. Cooking it for longer than it needs might leave you with a dried out bird.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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