Brötchen von Gestern

Ich hab frueher auch sehr selten Paniermehl benutzt. Doch inzwischen hab ich ein paar Rezepte entdeckt, wo das kochen/backen mit Paniermehl eine wunderschoene Kruste ergibt UND dabei eine Menge Fett spart. Ich misch oft Paniermehl mit Kaese zur Bedeckung von Auflaeufen, um damit die Menge des Kaeses zu reduzieren. Hier ist das Lieblingsrezept meiner Kinder:

Unfried "Fried" Chicken
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For 4 full chicken legs you will need:
4 heap-full tablespoons of bread crumbs (I use a bit more)
2 egg whites or 1/2 cup nonfat yogurt (I usually have yogurt)
1/4 teaspoon of each:
turmeric
paprika (I use more)
oregano
thyme
basil
parsley
cayenne pepper
1 teaspoon of spike or vegeta
you may also add garlic powder and Creole seasoning

Coat a baking sheet with 3 sprays of the vegetable oil.
Toss all the breading ingredients into a large tightly-sealing
plastic bag. Shake well to mix.
Roll each piece of chicken in yogurt or egg whites. Put the chicken
into the plastic bag, reseal and shake to coat thoroughly. Transfer
the breaded chicken to the prepared baking sheet.
If you make more that 4 legs please bread them in batches. Spray
the to of the chicken lightly with the vegetable oil (we dot it with
a little butter at the end for extra flavor).
Place the baking sheet on the bottom shelf of the oven, previously
preheated to 375-400 F, bake for 40 min, turning the pieces every 20
minutes to allow even browning.

Gruss
Beatrix