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.

29 comments:

  1. It's posts like this that make me hate the South Beach Diet. A lot.

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  2. I am printing your receipt, go to the grocery today,I will make it. Looks good! You are amazing!

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  3. Yum Yum And Yum....did I mention Yum :)

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  4. This looks wonderful -- maybe my children would eat the broccoli if I made it like this! Thanks for the recipe and the tantalizing photo!

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  5. This looks delicious. You know, your next book could be a cookbook!!

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  6. Very yummy looking indeed! and since I hate chicken skin this is perfect for me to try:)

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  7. mr. jackson is gonna like this one--making this on sunday;-) scrumptious

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  8. yikes. really liking the look of that broccoli slaw...when is your restaurant opening? I swear I'll make that trip

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  9. Hi! Willow...
    That platter look great!...May I have a Coke~cola, Lemonade, or Orange Juice with my platter?
    Thanks, for sharing!
    DeeDee ;-D

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  10. Buttermilk really makes a difference. This looks delicious!
    Catherine

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  11. Next time try doing some rabbit the same way! Buttermilk is an awesome tenderizer. Pop would do something very similar with the crackers too! Cept! Wait for it!...Ginger Snaps! The only trouble with our way though is that all that left over marinade would get reduced down with some Chablis and butter for a very rich sauce...Cheers!

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  12. Oh, yummy. I'm liking the idea of that marinade sauce. Thanks, Bear.

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  13. Tess -- the chicken and salad look terrific -- deliciously presented. You certainly know how to make a mouth drool. -- barbara

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  14. Fabulous recipe. I love buttermilk. My mother used to break up her cornbread in it!

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  15. Mmmmm, sounds so good! Have you tried pork chops cooked the same way? I rinse mine and then roll them in the crushed crackers. Delish!
    Broccoli salad sounds like the perfect companion.

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  16. ...when does your restaurant open?

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  17. Your restaurant? I'd just drop into the Manor--bearing a bag full of 'very' fine wines.

    Thought I had commented earlier--but only had copied the web address and sent it to Anna--hint, hint, wink, wink!

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  18. Looks wonderfully tasty. Much better than the Taco Bell bean burrito I had on the way home from swimming.

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  19. The true poet finds poetry even in a recipe. And I am now romantically hungry.

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  20. You know I'm hopeless at food - but I like the photograph.

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  21. Now you're making me hungry! Thanks for the recipe. :-)

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  22. Yum!!! You've just given an idea of what I want to make for dinner. Thanks! Now I'm no longer sitting here wondering what to feed the hyenas for dinner tonight.
    the wanna be country girl - Caroline

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  23. I am so hungry right now and that chicken looks soooooo good.

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  24. yummmmmm thanks for the delish recipe!

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)