1、Oven-Fried Dill Pickles

  • Makes: 6 servings
  • Serving Size: 5 pickle slices each
  • Carb Grams Per Serving: 5
  • Oven-Fried Dill Pickles recipe

    Ingredients

    • Nonstick cooking spray
    • 2tablespoons low-fat (1%) buttermilk
    • 1 egg
    • 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained, and patted dry
    • 1/2 cup panko (Japanese-style bread crumbs)
    • 1tablespoon yellow cornmeal
    • 1/2 teaspoon paprika
    • 1/4-1/2 teaspoon black pepper
    • 1/4 teaspoon garlic powder

    Method

    Line a baking sheet with foil and coat with cooking spray; set aside.
  • In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
  • In a food processor combine panko, cornmeal, paprika, pepper, and garlic powder; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.
  • Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and panko mixtures.
  • Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

  • https://www.truecookbook.com/recipe/oven-fried-dill-pickles-12448/

    2、Oven-Fried Chicken Breasts

  • Makes: 6 servings
  • Carb Grams Per Serving: 23
  • Oven-Fried Chicken Breasts recipe

    Ingredients

    • 6 skinless, boneless chicken breast halves (about 2 pounds total)
    • 1cup buttermilk
    • Olive oil nonstick cooking spray
    • 1 1/4 cups crushed cornflakes
    • 1teaspoon garlic powder or dried minced garlic
    • 1teaspoon onion powder or dried minced onion
    • 1teaspoon paprika
    • 1/2 teaspoon ground black pepper
    • Snipped fresh parsley (optional)

    Method

    1. In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.
    2. Preheat oven to 400 degrees F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.
    3. In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika, and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well.
    4. Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with parsley before serving if desired.

    3、Oven-Fried Parmesan Chicken

  • Makes: 6 servings
  • Carb Grams Per Serving: 4
  • Oven-Fried Parmesan Chicken recipe

    Ingredients

    Method

    1. Combine egg and milk in a small bowl. Combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper in a shallow dish.
    2. Skin chicken if desired. Dip chicken pieces into egg mixture; coat with crumb mixture. Line a 15x10x2-inch baking pan with foil and grease. Arrange chicken pieces prepared baking pan so pieces don't touch. Drizzle chicken pieces with the melted margarine or butter.
    3. Bake in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. Or cover and chill chicken; transport in an insulated container with ice packs. Makes 6 servings.

    4、Crispy Oven-Fried Chicken

  • Makes: 4 servings
  • Serving Size: 4 ounces chicken each
  • Carb Grams Per Serving: 13
  • Crispy Oven-Fried Chicken recipe

    Ingredients

    • 2/3 cup buttermilk
    • 1/2 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon crushed red pepper
    • 28 - ounces skinless, boneless chicken breast halves, halved crosswise
    • 3/4 cup whole wheat panko bread crumbs or regular panko bread crumbs
    • 1 1/2 teaspoons onion powder
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon paprika
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • Nonstick cooking spray
    • Snipped fresh parsley (optional)

    Method

    1. In a medium bowl combine buttermilk, the 1/2 teaspoon paprika, the 1/4 teaspoon salt, the 1/4 teaspoon black pepper, and the crushed red pepper. Place chicken in a large resealable plastic bag set in a shallow dish. Pour buttermilk mixture over chicken in bag. Seal bag; turn to coat chicken. Marinate in the refrigerator at least 2 hours or up to 8 hours, turning occasionally.
    2. Preheat oven to 425 degrees F. Line a baking sheet with foil. Place a rack on top of the foil; set aside. Drain chicken well. Discard buttermilk mixture.
    3. In a shallow dish combine panko, onion powder, garlic powder, the 3/4 teaspoon paprika, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper; mix well. Add chicken pieces to panko mixture, one piece at a time. Turn chicken pieces to coat all sides, pressing as needed to adhere panko mixture to chicken.
    4. Place chicken pieces on the prepared rack. Coat tops of chicken pieces with cooking spray.Bake, uncovered, about 20 minutes or until an instant-read thermometer inserted in center of each chicken piece registers 165 degrees F. (Do not turn chicken while baking.) If desired, sprinkle with parsley before serving.

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