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Fearless Fried Chicken

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Ingredients

Adjust Servings:
4 skinless chicken breasts (or whatever you fancy)
1 egg white
1/2 cup buttermilk
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 - 1 teaspoon cayenne
2 tablespoons vegetable oil

Nutritional information

407.1
Calories
121 g
Calories From Fat
13.5 g
Total Fat
2.4 g
Saturated Fat
152.3 mg
Cholesterol
992.8 mg
Sodium
14.6 g
Carbs
0.9 g
Dietary Fiber
1.7 g
Sugars
53.8 g
Protein
301g
Serving Size

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Fearless Fried Chicken

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    Cuisine:

    Winner winner chicken dinner! Made for Spring PAC 214 and used chicken thighs and this was wonderful. The seasoning was right on and such an easy way to make dinner. Putting into my Favorites of 2014. Thank you for posting.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Fearless fried Chicken, This is taken from Chatelaine’s Quickies Chicken recipe book We make this fairly regularly, and I have to say this has all of the flavour of traditional fried chicken with a fraction of the calories , Winner winner chicken dinner! Made for Spring PAC 214 and used chicken thighs and this was wonderful The seasoning was right on and such an easy way to make dinner Putting into my Favorites of 2014 Thank you for posting , Excellent! Straight into my best of the best file this goes! I doubled the recipe and used drumsticks and thighs, without skin The seasoning was perfect We LOVED the hint of spice from the cayenne The chicken crisped up so nicely It was really just perfect I was worried about not adding any butter to the (aluminum foil lined) pan that the chicken would stick but it didn’t! We will be making chicken this way a lot It’s much healthier than fried chicken by a longshot! Note: My daughter can’t do dairy, so I subbed the buttermilk with a combination of rice milk and some non-dairy sour cream mixed together It worked just fine! Made for Spring PAC


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    Steps

    1
    Done

    Preheat Oven to 425f (220c).

    2
    Done

    Whisk the Egg White and Buttermilk Together, Then Pour Into a Pie Plate.

    3
    Done

    Measure All Dry Ingredients Into a Paper or Plastic Bag and Mix.

    4
    Done

    Dip One Breast (or Whatever) Into the Buttermilk Mixture and Place in the Seasoning Bag. Close Top and Gently Shake to Evenly Coat. Place on a Baking Sheet With Shallow Sides. Repeat With Remaining Chicken. Discard the Remainder of the Seasoning.

    5
    Done

    Using a Pastry Brush, Evenly Brush the Seasoning-Coated Chicken With the Vegetable Oil. This Amount of Oil Is Essential For a Crispy Crust.

    6
    Done

    Bake Uncovered Until Crisp and Golden - Approx 40-45 Minutes.

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    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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