Skinny Fried Chicken
Source of Recipe
From "Back Around the Table" by David Venable
"One of the dishes at the top of my comfort-food food chain is Southern fried chicken. As good as crisp-on-the-outside, moist-on-the-inside fried chicken is, it's not exactly something to eat frequently. The good news is that I've found a way to make flavorful fried chicken with less fat and far fewer calories in every piece. A crispy cornflake coating and just the right spices make this dish a satisfying home run. Now, you can have your fried chicken and eat it, too."
List of Ingredients
◦ 12 boneless, skinless chicken breasts, pounded to ½ inch thick
◦ 2 cups buttermilk
◦ 1 tablespoon hot sauce
◦ Vegetable oil spray
◦ ½ cup all-purpose flour
◦ 3 cups cornflake crumbs
◦ 1 teaspoon paprika
◦ 1 teaspoon kosher salt
◦ ½ teaspoon freshly ground black pepper
◦ ½ teaspoon cayenne
◦ ½ teaspoon onion powder
◦ 1 teaspoon poultry seasoning
Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400° F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet. Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350° F and bake until cooked through and crispy, 15 to 20 minutes.
Makes 12 servings