The Looneyspoons Collection: Fee, Fie, Faux Fried Chicken
Oven “fried” chicken pieces with a crispy herb coating
Fee, Fie, Foh Yum! I smell the scent of chicken with crumbs! If you love fried chicken, but hate all the fat, our healthier rendition is a giant step in the right direction.
- 1 cup corn flake crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tsp paprika
- 1 tsp marjoram
- ½ tsp each dried thyme and seasoned salt
- ¼ tsp each garlic powder, onion powder and freshly ground black pepper
- ⅛ tsp cayenne pepper
- 1 cup buttermilk
- ½ cup whole wheat flour
- 4 large chicken thighs (bone-in; remove skin)
- 4 large chicken drumsticks (remove skin)
- 2 tbsp butter, melted
- Safflower oil or cooking spray to coat baking pan
In a shallow bowl or pie plate, mix corn flake crumbs with Parmesan, paprika, marjoram, thyme, seasoned salt, garlic powder, onion powder, black pepper and cayenne pepper. Set aside.
Pour buttermilk into a second shallow bowl or pie plate and flour into a third shallow bowl or pie plate.
Generously spray a rimmed baking sheet with safflower oil or cooking spray (see tip below). Rinse chicken and pat dry using paper towels. Working one at a time, dip chicken pieces in buttermilk and moisten on all sides. Shake off excess buttermilk. Place chicken in bowl with flour and turn to coat. Dip in buttermilk again, then coat with seasoned corn flake mixture. This process can get a little messy, but hang in there! Double dipping is what makes the chicken extra yummy. Place chicken pieces on prepared baking sheet. Leave some space between chicken pieces (they should not be touching). Using a small spoon, drizzle melted butter evenly over chicken.
Bake, uncovered, at 400ºF for 35 to 40 minutes, until chicken is golden brown and juices run clear. Serve hot.
Makes 8 pieces
Per piece: 258 calories, 8.8 g total fat (4 g saturated fat), 26 g protein, 18 g carbohydrate, 1.4 g fiber, 106 mg cholesterol, 343 mg sodium