Fake Fried Chicken
Fake Fried Chicken
I was recently asked by a friend to come up with healthy versions of kid friendly foods like pizza, tacos and fried chicken. This chicken is a play on one of my old childhood chicken recipes for cornflake chicken. As a child and teen I made cornflake chicken all the time. It was my go to recipe and I made up tons of variations like honey cornflake chicken. This fake fried chicken recipe is super simple. With only ONE ingredient addition, this recipe can be transformed into many different dishes. I like to serve it with low and slow roasted root vegetables. Enjoy!
Fake Fried Chicken
4 boneless, skinless chicken breast or thighs.
3 cups of low fat buttermilk
3 cups panko (Japanese) breadcrumbs
3 eggs, lightly beaten
2 teaspoons paprika
2 teaspoons salt
1-teaspoon pepper
1 1/2 teaspoons garlic powder
1-teaspoon cumin (optional)
Flour
3 cups of low fat buttermilk
3 cups panko (Japanese) breadcrumbs
3 eggs, lightly beaten
2 teaspoons paprika
2 teaspoons salt
1-teaspoon pepper
1 1/2 teaspoons garlic powder
1-teaspoon cumin (optional)
Flour
In a large mixing bowl or large pot, mix together 1 teaspoon of salt with the buttermilk. Wash and pat the chicken dry. Put the clean chicken into the buttermilk and stir to cover each piece of chicken completely in buttermilk. Cover and refrigerate overnight.
Preheat the oven to 375˚F.
In a large pie plate or plastic bag mix together the spices and panko breadcrumbs. Lightly beat the eggs and pour into a large plastic gallon bag. Pour 1 to 2 cups flour into a large plastic gallon bag. I like to line up everything in order of use, so the chicken first then flour in bag, followed by eggs in the bag, panko breadcrumbs and finally a large baking dish. Working one piece at a time, dip a piece of buttermilk chicken into the flour and cover completely. Shake of excess and dip into slightly beaten egg. Then cover the chicken into the panko breadcrumbs and then put the chicken into the baking dish. Continue until all the chicken is covered. Please use a separate fork for each dish.
In a large pie plate or plastic bag mix together the spices and panko breadcrumbs. Lightly beat the eggs and pour into a large plastic gallon bag. Pour 1 to 2 cups flour into a large plastic gallon bag. I like to line up everything in order of use, so the chicken first then flour in bag, followed by eggs in the bag, panko breadcrumbs and finally a large baking dish. Working one piece at a time, dip a piece of buttermilk chicken into the flour and cover completely. Shake of excess and dip into slightly beaten egg. Then cover the chicken into the panko breadcrumbs and then put the chicken into the baking dish. Continue until all the chicken is covered. Please use a separate fork for each dish.
Bake the chicken for approx. 40 minutes or until the internal temperature is 140˚F. Serve and enjoy.
Different Variations:
Dijon Mustard: Instead of cumin and garlic substitute 1 tablespoon of Dijon mustard
BBQ Sauce: Substitute 3 tablespoons of your favorite BBQ sauce for the garlic, cumin and paprika
Dijonaise: Instead of cumin and garlic substitute 1 tablespoon of Dijon mustard and 1 tablespoon mayonnaise
Please let me know any other variations you come up with!
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