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