Fried Chicken? Or is it.....

Well, it certainly is chicken, but is it fried??

So, disregard those spots that are wet-looking.. I think I left it in the oven too long that the juices started flowing out and messing up my wonderfully delicious CRUST!

So, these are drumsticks with the thighs attached. I get them from Whole Foods, and these two bad boys cost me a little under $3. They also remove the skin for you, which is fanasteriffically healthy. And they weigh it sans skin.

I took one egg and lightly beat it with a fork in a shallow bowl. It looked a little thick, so I added a splash of milk (fat-free). Then I made my "batter" - none of this was measured:

-breadcrumbs (bought from the store, NOT seasoned.. adding your own is 100x better!)

-poultry seasoning (no idea what's in it, it was on my spice rack, but most of them are the same)

-cayenne pepper

-paprika

-sesame seeds

-kosher salt (if it's good for Ina Garten it's good for me)

Just taste it occasionally (the best part of cooking!) to make sure it's what you want it to be - tasty. I dipped my chicken in the egg, giving it a good soak, then patted it down with my breadcrumb mixture. Some needed help sticking, so I added some light pressure.

Into the oven for 25-30 minutes on 400 degrees F.


How easy is that? I can't wait to have a dinner party and cook this for all my Dallas folk. You could easily multiply this recipe for lots of people without even breaking a sweat. The outside is perfectly crispy - you would think there's skin there, but there's not. AND it totally tastes deep fried. The juices seep out to make you think it's oil.. but it's not. It's heaven for a med student.. or anyone else for that matter.

Yay cardio block!! Love your heart!