Skinny Fried Chicken - Featured Recipe -
Featured Recipes

Skinny Fried Chicken

One of the dishes at the top of my comfort- food food chain is Southern fried chicken. As good as crisp- on- the-outside, moist- on- the- inside fried chicken is, it’s not exactly something to eat frequently. The good news is that I’ve found a way to make flavorful fried chicken with less fat and far fewer calories in every piece. A crispy cornflake coating and just the right spices make this dish a satisfying home run. Now, you can have your fried chicken and eat it, too.
Categories: Poultry, Southern
Step 1
12 • boneless, skinless chicken breasts, • pounded to inch thick
2 cup • Buttermilk
1 tbsp • Hot sauce
• Vegetable oil spray
1/2 cup • All-purpose flour
3 cups • Cornflake crumbs
1 tsp • Paprika
1 tsp • Kosher salt
1/2 tsp • Freshly ground pepper
1/2 tsp • Cayenne pepper
1/2 tsp • Garlic powder
1/2 tsp • Onion powder
1 tsp • Poultry seasoning
Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce.

Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.

Position a rack in the center of the oven. Preheat the oven to 400F.

Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.

Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed.

Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl.

Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.

Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes.

Reduce the oven temperature to 350F and bake until cooked through and crispy, 15 to 20 minutes.
Excerpted from BACK AROUND THE TABLE by David Venable Copyright 2014 by David Venable. Excerpted by permission of Ballantine Books, an imprint of Random House. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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