This is not a guilt free recipe by any means, but it is a 'less guilt' one. It is still breaded and partially fried, but it is skinless and white meat and the breading has lighter components then you would normally find. So it is still indulgent, but slightly less artery clogging then it would normally be.
1 boneless skinless chicken breast per person, butterflied and fat trimmed off
lowfat buttermilk
plain breadcrumbs
salt, pepper to taste
favorite herbs if not using this for chicken and waffles (I like chicken to be super neutral tasting for this aplication. If you are going to serve it over a salad etc add some rosemary/sage/thyme/oregano/garlic etc to taste)
Put the chicken breasts into a baggie with enough buttermilk to cover them and leave them soaking in the fridge for at least 4 hours, but as long as a day. Then preheat your oven to 350, and get out a cookie sheet and a cooling wrack that will fit on the cookie sheet. Put some oil into a pan and turn up the heat - I used a tiny bit of bacon fat to flavor some neutral veggie oil for this, use whatever you prefer. You want just an inch or so of oil in the pan, enough to brown one side of the chicken at a time.
Set up a plate with your bread crumbs on it and mix in salt/pepper and herbs if you are using them. Get your buttermilked chicken out of the fridge. Remove the chicken breasts from the buttermilk one at a time and place them onto the breadcrumb plate. The buttermilk should be enough to get the breadcrumbs to stick, you may just have to press them a bit more then you otherwise would.
Briefly fry the chicken on each side until the breading is golden, working in batches if you need to. Once each piece is browned place it on the rack on top of the cookie sheet. When all your chicken is brown throw the whole thing in the oven for 30-45 mins until the chicken is cooked through.
Serve however you like, but I recommend this over waffles with my Peach Syrup.
No comments:
Post a Comment