Well, I have found an alternative to the deep fried madness and it looks and tastes fried, but it's NOT! I found a really good recipe by Cat Cora for Food Network Magazine. To eliminate some of the fat, instead of using buttermilk, I used 1% and I used all chicken breast meat. It turned out just fine.
Not Fried Chicken (adapted from Crispy Baked 'Fried' Chicken )
4 chicken breasts (cut into thick strips)
1/4 cup all purpose flour
salt and pepper
2 cups cornflakes
1/2 cup 1% milk
1/4 tsp cayenne pepper
1 1/2 tsp paprika
3/4 tsp ground sage
1. Preheat oven to 425. Place a rack on a cookie sheet (spray the rack with non-stick cooking spray).
2. Rinse the chicken and pat it dry. Mix flour, salt and pepper in a shallow dish and roll the chicken in the flour until fully coated.
3. Meanwhile, have a helper put the cornflakes in a gallon Ziploc baggie and use a rolling pin to smash them into crumbs.
4. In a bowl, mix the milk, cayenne, paprika and sage. Put chicken into the liquid mixture and then toss them in the bag of cornflakes until covered.
5. Place chicken on the rack and cook for 20 minutes. Reduce the heat to 375 and cook for another 20 minutes or until cooked through.
6. Serve with a side of veggies and mashed potatoes.
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