I'm from Virginia. My parents are from Virginia. Generation upon generation of my family is from Virginia. And with that much Southern in me, it probably shocks no one that I love my fried chicken! However, I am trying to be mindful of what I eat and to serve God by treating the body he has given me in a healthful manner. This means that fried chicken has become a rare treat.
I've been trying to come up with a substitute, but so many of the "oven fried" chicken recipes seem to end up soggy or tasteless. After some experimentation(thanks for eating all that chicken, sweetie!) and research online, I think I may have found a good, crunchy chicken recipe that will not clog my arteries from here to kingdom come.
Crunchy Unfried Chicken
Note: This recipe serves 4-5, but can be very easily increased.
1. Preheat oven to 425. Line a rimmed baking sheet with foil.
2. Mix 1/2 cup buttermilk with salt and pepper in a bowl (do not use a metal bowl!).
3. Crush 1-2 cups of unsweetened cornflakes or whole-grain cereal flakes. I do this by putting the cornflakes in a gallon storage bag and going over them with a rolling pin until they're good and crushed up.
4. Place the crushed cereal in a shallow container. I usually use a Pyrex baking dish for this.
5. Cut up 1 pound of chicken breast into bite-size pieces. Dip them first into the buttermilk and then into the cereal.
6. Place the coated chicken on the foil-lined baking sheet. Bake 10-12 minutes or until golden.
7. Enjoy! This chicken is really good dipped in barbeque sauce. I also like to mix mustard, honey and a touch of BBQ sauce to taste, and use that for dipping. I usually serve the chicken with a green salad, and some fresh berries or peaches for dessert.
Too good to keep to myself, so linking it at: