So, we are three weeks into our New Year’s Resolutions and I, for one, am dying for a little comfort food.  I just need to be comforted and snuggled and warmed up and a raw veggie is not going to cut it for me.

I remembered a recipe from my early cooking days that was a staple: Oven-Fried Chicken. I’ve tried lots of recipes for this dish but, this one was great, because it involved marinating the chicken beforehand in buttermilk. It makes all the difference.

Oven-Fried Chicken

Adapted from the Betty Crocker Low-Fat Low-Cholesterol Cookbook
Fried chicken without the guilt!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Entrée
Servings 4 -6

Ingredients
  

  • 2 lbs. boneless skinless chicken breast breasts or thighs
  • 1 1/2 cups cornflakes
  • 1/2 cup all-purpose flour
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 quart low-fat buttermilk
  • optional cayenne red-pepper for heat
  • oil spray

Instructions
 

  • Heat oven to 400 degrees.
  • Line a rimmed baking sheet with foil and spray with non-stick spray.
  • In a plastic bag or a bowl, marinate the chicken in the buttermilk. Make sure the chicken is fully covered. Refrigerate at least an hour.
  • Place cornflakes, flour, paprika, salt and pepper in the blender or food processor and pulverize until mixture is reduced to crumbs.
  • Place cornflake mixture into shallow bowl or plate.
  • Remove chicken from marinade. Dip each piece on both sides until fully coated.
  • Place pieces on baking sheet. Spray (misting the top) each piece with oil spray.
  • Cook for 30 minutes or until chicken is no longer pink in the center.
  • I have also sprayed the top with water in addition to oil spray to make it crispier.
Tried this recipe?Rate it above to let us know how it was!

 

For the visual learners, such as myself, here are the pictures:

Marinate chicken in buttermilk for at least an hour in the refrigerator.

Dip marinated chicken into pulverized cornflake/flour mixture. Make sure all sides are covered.

 

Cook on a lined, rimmed baking sheet. Be sure to mist chicken with oil spray before cooking. This will make your chicken crispier. Option also to mist with water sprayer as well.

 

Voila. Fried chicken without the guilt. And served up on a Texas flag platter, no less.

Enjoy with a mess of greens and maybe a sweet potato. No harm, no fowl. Sorry, had to add the pun.

 

 

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