Faker Fried Chicken = Fabulous!
About two or three weeks ago my friend, Donna, was telling me about this baked fake fried chicken that she and her family love. I adore fried chicken like a fat girl, so of course, I had to investigate this.
Turns out it’s an Everyday Food recipe (although I’m sure there are others) that uses Rice Krispies (yep, good ol’ Snap, Krackle and Pop!) to coat the chicken. I decided to make it as tenders to cut the cooking time since we made this on a school night.
Oh. My. Goodness. This is amaaaaaazingly good. I can’t wait to try it on regular chicken pieces (ya’ know, with a bone) because I know it’ll be even better! The weeone gave it a “solid A+” and I gave it a “solid A.”
This will become a regular in our house! The recipe below is for the full chicken pieces. If you’re doing tenders, bake them about 20 minutes for perfection.
1 quart buttermilk
1 1/2 teaspoons poultry seasoning
2 tablespoons plus 2 teaspoons coarse salt
1 teaspoon ground pepper
3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
4 cups crisp puffed-rice cereal
1 In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2 Preheat oven to 425°. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter. (To store, let chicken cool completely on rack, then refrigerate, wrapped in foil, up to 2 days.)
per serv: 424 cal; 12 g fat (4 g sat fat); 48 g protein; 26 g carb; 0 g fiber
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