This is a great recipe from Shape magazine. It's "fake fried," spicy, and delicious. I doubled the recipe, added a bit more panko (Japanese bread crumbs), used chicken breasts instead of thighs, and added more cayenne to up the spice. The only odd ingredient is panko bread crumbs. You can find them for about $3.50 in the international food section. The crumbs add great crunch and you should try this recipe enough to use them again and again. Definitely worth trying!
Crispy Picnic ChickenIngredients
1 cup nonfat buttermilk
1 ½ pounds boneless, skinless chicken thighs (about 8)
2 ½ cups corn flakes
½ teaspoon Italian seasoning
½ teaspoon coarse salt
¼ teaspoon cayenne pepper
¼ cup panko (Japanese bread crumbs)
Directions
Place buttermilk and chicken in a zip-top plastic bag; be sure each thigh is coated. Refrigerate for at least 30 minutes (all day is preferable).
Preheat oven to 350°F. Line a baking sheet with aluminum foil. Combine corn flakes with Italian seasoning, salt, and cayenne in a food processor. Pulse until coarsely ground. Transfer crumbs to a shallow dish and mix with panko. Drain buttermilk from each piece of chicken and coat both sides with seasoned crumbs. Bake 30 minutes or until juicy and cooked through.
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