Wednesday, May 11, 2011
better than fried
The buttermilk and the light, sandy crunch of the breading are a delightful combo. If you have time, soak the skinned chicken in the buttermilk mixture overnight, for added tenderness. It's better than fried chicken, and without all the extra fat. You're gonna love this. I promise.
Oven-Fried Chicken with Crunchy Broccoli Slaw
1/2 tsp paprika
1 1/4 cups buttermilk
2 3/4 pounds bone-in chicken parts, skin removed
1 cup buttery round crackers, like Ritz, crushed
1/4 cup reduced fat mayo
1 Tbsp vinegar (I used rice vinegar)
3/4 pound broccoli, chopped, about 4 cups
1 large carrot, coarsely grated
1/2 small shallot, chopped
salt and freshly ground pepper to taste
(all amounts approximate, I doubled this recipe)
Heat oven to 375F. Set a wire rack inside a rimmed baking sheet and lightly spray with oil. In a medium bowl, combine the paprika, 1 cup of the buttermilk, and 1/2 tsp each salt and pepper. Add chicken and turn to coat.
Place the crushed crackers (buzzed them in my mini-processor) in a shallow bowl. Remove the chicken from the buttermilk and coat with crackers. Place chicken on rack and bake, turning halfway through, until crispy and at least 165F internal temperature of thickest pieces, about 45 minutes.
Meanwhile, in large bowl, whisk together the mayo, vinegar and remaining 1/4 cup buttermilk, 1/2 tsp salt, 1/4 tsp pepper. Toss with veggies and serve with chicken.