- Fried Chicken
- Buttermilk Biscuits
- Grits
- Country Fried Steak
- Sweet Tea
Today, I am going to conquer the first one. FRIED CHICKEN. Except, wait, I’m on that beginning of the year, health kick thing. But I really want fried chicken. What’s a girl to do?!
Well, Bobby Deen (Paula’s son), started a new show, “Not My Mama’s Meals,” on the Cooking Channel, where he transforms his mom’s calorie packed food into a healthier, yet still tasty version. One of his recipes is “Un-fried Chicken.” I have to say I was skeptical but I went ahead and tried it out this week and OH. MY. GOODNESS.
Let me tell you somethin’… I have done a LOT (and I mean a LOT) of oven fried chicken in my day and it all turns out the same. Soggy. Let’s face it people. It ain’t no fried chicken.
This recipe is a new revelation. The chicken came out crispy all over on the outside and juicy on the inside!
I think the trick is in the chicken THIGHS. They are juicy and have a little bit more fat then the white meat which always seems to come out bone dry. Also, cooking the chicken in a cast iron skillet really seemed to make a difference. I added a little Siracha sauce to the buttermilk and it definitely threw in a punch of flavor and spice.
Listen up southern girls. This recipe is a keeper. You get your fried chicken without all the calories.
| Southern “Fried” Chicken |
- 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
- 1/2 teaspoon Paula Deen’s House Seasoning (recipe follows)
- 1/4 cup reduced fat buttermilk
- Zest and juice of 1 lemon
- 2 egg whites
- 1/2 teaspoon hot sauce
- 1 1/4 cups cereal crumbs, preferred brand cornflakes
- Cooking Spray, for skillet
- Paula Deen’s House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Preheat oven to 375 degrees.
- Spray a large cast-iron skillet with nonstick spray and heat over medium-high.
- Sprinkle the chicken with the House Seasoning.
- In a large bowl, combine the buttermilk, lemon zest, juice, egg whites, and hot sauce. Add the chicken; toss to coat.
- Place the cornflake crumbs in another large bowl. Dip the chicken into the crumbs, pressing so the crumbs adhere. Place the chicken in the prepared skillet and then transfer to the oven.
- Bake until the chicken is golden brown and cooked through, 40-45 minutes.
Note about house seasoning: Can be stored in an airtight container for up to 6 months.
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