Fried/“Fried”

Eating healthy means making choices. One of the key choices is less fried foods. Less deep-fried foods even more. A way to reduce those fried foods but still kinda have them is to substitute a baked version. Think potato chips. Regular chips = bad. Baked chips = a healthier choice.

Unfortunately, the reason why the deep-fried versions have the staying power, is they are sooooooo tasty.

Southern Oven Fried/“Fried” Chicken

 The original recipe called for this chicken to be “fried” (read baked). I decided to fry (meaning lots of oil). I’ve had it both ways and both are good.

It is so rare that I buy chicken on the bone any more.

The breading station.

Lots of oil!

Love it!

Southern Oven Fried/“Fried” Chicken

Prep Time: 5 mins | Cook Time: 50 mins | Servings: Makes 4 servings

Ingredients:

½ c. buttermilk
1 c. cornflakes, crushed
3 tbsp all purpose-flour
¼ tsp salt
¼ tsp ground pepper
2 lb. Chicken parts with skin
4 tsp canola oil (or lots more if you are going to fry)

Directions:

1. Preheat the oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray.

2. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then in the cornflake mixture, coating completely. Place the chicken on the baking sheet, drizzle with the oil. Bake 30 minutes, turn the chicken over, and continue to bake until cooked through, 15-20 minutes longer.

Cooking Tip: Don’t have buttermilk in the fridge? Combine 1 tsp of vinegar with ½ c. fat free milk for this recipe!

Source: http://blissfullydomestic.com/2008/five-point-fried-chicken