My husband loves fried chicken. He also, thankfully, enjoys my cooking. I promised him when we were married I would make him some fried chicken. That was almost seven years ago.
Then a few weeks ago I was browsing through my low sodium cookbook and came across this recipe. It sounded easy and delicious, so I put the ingredients on my shopping list for the week…
8 chicken drumsticks, skin removed
1 cup instant potato flakes (low sodium)
½ cup dried bread crumbs (low sodium)
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried oregano
¼ teaspoon pepper
1/4 cup unsalted butter, melted
3 tablespoons Dijon mustard
Preheat oven to 375°
Place wire racks on rimmed baking sheet
On plate, combine potato flakes, bread crumbs, flour, paprika, oregano and pepper
In small bowl, combine butter and mustard
Dip drumsticks in butter mixture, then potato flake mixture to coat
Place on rack on baking sheets
55 to 65 minutes
Hubby wasn’t the only one who was happy. The first time I made this, my picky four year old devoured it and declared, “This is the most balicious (sic) thing you have ever cooked!”
The second time we had it for dinner, she exclaimed, “I wish you could cook this EVERY night!” I can think of no higher compliment.
SPECIAL NOTE: I don’t limit myself to drumsticks, but cook thighs and breasts as well. And I don’t remove the skin. The breasts may require additional cooking time, depending on their size.
This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010