I was feeling a little discouraged after my disastrous mac & cheese on Sunday. But at least this recipe, though still an experiment, was not something completely new to me. I'd made it before and already had some ideas on how to make it better.
Boy did those ideas work!!
Unfried Chicken
Recipe adapted from Bobby Deen
1 tbsp canola oil
1 lb boneless, skinless chicken thighs
1/2 cup low-fat buttermilk
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp hot sauce
Zest of one lemon
2 cups cornflakes
Salt and freshly ground black pepper
1. THE NIGHT BEFORE: Combine the buttermilk, garlic powder, onion powder, hot sauce, and lemon zest in a resealable plastic bag. Add chicken and smush around to make sure everything is coated. Refrigerate overnight.
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| Buttermilk does AMAZING things to chicken. |
2. Preheat the oven to 375 degrees F. Heat oil in a large skillet (cast iron would be awesome if you have it) over medium-high heat.
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| Work out some frustration on the cereal. |
3. Crush cornflakes in a resealable plastic bag using your hands, a rolling pin, or kitchen mallet. Pour the cornflake crumbs into a large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place in the skillet. Brown chicken on both sides and move the skillet to the oven. Bake until the chicken is golden brown and cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 30-40 minutes.
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| Crunchy good chicken! |
Not only does the buttermilk tenderize the chicken, but the other flavors in the marinade work sooo well together! You can serve this with some cornbread and a tossed salad, mashed potatoes and steamed veggies, a good fruit salad... whatever you like!
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