With a crunchy outside and succulent inside, there’s no doubt that this classic dish is an American favorite. But it's loaded with calories and saturated fat. Here's how to make fried chicken lighter without sacrificing that wonderful crunch.
With a crunchy outside and succulent inside, there’s no doubt that this classic dish is an American favorite. But it's loaded with calories and saturated fat. Here's how to make fried chicken lighter without sacrificing that wonderful crunch.
3/4 cup low-fat buttermilk
2 chicken breast(about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
Olive Oil based Cooking spray
Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 450°.
Combine flour, salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450° for 35 minutes or until done, turning after 20 minutes.
Note: For a smoky taste, use ground chipotle pepper in place of the ground red pepper.
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