Sour Dough Breaded Oven-Fried Chicken
My mom turned my son onto sour dough over the last summer and since then gotten us some starter that has supposedly been going since the 1750’s and let me tell you I am not sure I fully believe the date claim but the starter just makes the most wonderful sour dough bread I have ever had. My son usually makes a loaf five times a week and it makes the house smell heavenly to wake to the smell of fresh baked bread.
He also started saving a bit from each loaf and processing it into breadcrumbs see we ran out one day and it was a chicken night so he put it in the food processor and made it into crumbs and used it to make our favorite oven-fried chicken. Ever since it has been a mandatory he tries to keep a piece from my track star and save it from his eat everything in the house patrol and he turns it into breadcrumbs to use on dinner. Well I can’t begin to tell you just how well this went over even my oldest twin eats it and he hates chicken.
Now this could also be used for any breadcrumb recipe as it is truly a much more flavorful breading then standard crumbs which lack any real personality. Now the nice thing is it is an easy process and most local markets make sour dough in their bakery so if you don’t have your own bread baker and sour dough starter that is ok store bought bread will work. If you want finer crumbs I suggest letting the bread go stale and hard before processing it but if you are not that patient you can grind fresh bread then put then crumbs on the same baking sheet and place it in a 200 degree F oven to dry it more rapidly.
- 1 small loaf sour dough bread of your choice
- 6 bone in chicken thighs, skin on
- 1 tablespoon granulated garlic
- 1 table spoon Italian seasoning
- 1 teaspoon onion powder
- 2 tablespoons parmesan cheese
- Salt and pepper to taste
- Fresh cilantro to garnish (optional)
- In a food processor with the chopping blade break the sour dough into chunks and process until you have fine breadcrumbs.
- Place breadcrumbs out onto a shallow oven pan and spread out, leave out overnight to dry (you want dry crumbs work best).
- Preheat the oven to 325 degrees f, convection bake if you have the option.
- Pour the bread crumbs about 2 cups into a large Ziploc bag.
- To the bread crumbs add garlic, Italian seasoning, onion powder, cheese and salt and pepper to your liking (if on a low sodium diet omit the salt).
- Seal the bag and shake until everything is well blended.
- Rinse the chicken thighs under cold water and shake off excess water, place on a plate.
- One at a time add the chicken thighs to the bag seal and shake until well coated, remove and place in a stoneware baking dish.
- Bake the chicken for two hours.
- Remove and serve.
Sour dough makes wonderful bread crumbs and may even be one of the breads diabetics can eat (check with your healthcare provider) it has a nice tang to it that makes for a very good breadcrumb to coat oven-fried chicken. I know oven-fried is not quite the same but it is healthier so do this say four nights and the other one night and your body will thank you for it. I personal use this recipe and my son makes wonderful sour dough bread and we have used this recipe in our own home.
Picture, recipes and/or content upgraded: 04-05-16
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