One thing that I am a sucker for is good fried chicken.Another thing that I am sucker for? Cookbooks.
I have half a counter top full of them lined up in my kitchen, two shelves full on a bookshelf in another room, and two more box fulls of them in a closet...
Yeah, I need another bookshelf or two. ;)
So when I was offered a chance to review the In the Kitchen with David® cookbook AND I saw that he had a recipe for Skinny Fried Chicken I could test out in it, I jumped at the chance!I do seriously have a weakness for fried chicken. Every time we travel south, I go on a mission to find the best fried chicken. And though I have tasted some really good fried chicken, I know it isn't always the best dinner option for me. Being baked & not deep fried and coated with cornflakes and lots of spices, I just had to give David's Skinny Fried Chicken go. You all, myself and my family were not disappointed with this one at all... ;)
Skinny Fried Chicken
Prep Time: 2 hours to overnight
Cook Time: 15-20 minutes
Ingredients (12 servings)
- 12 boneless, skinless chicken breasts, pounded to ½ inch thick
- 2 cups buttermilk
- 1 tablespoon hot sauce
- Vegetable oil spray
- ½ cup all-purpose flour
- 3 cups cornflake crumbs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon poultry seasoning
Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
**Recipe courtesy of Back Around the Table: An "In the Kitchen with David" Cookbook.
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With delicious recipes like Banana-Peanut Butter French Toast, Five-Cheese Fifteen-Minute Mac' n' Cheese, and Mimi's Blackberry Cobbler, Venable's second comfort food cookbook shows you how to transform recipes you know and love into exciting new dishes that still remind you of home.
The Back Around the Table: An "In the Kitchen with David" Cookbook has 11 chapters of tasty recipes, including a few designed with your favorite kitchen appliances in mind. Ahem...like your slow cooker! You all know that I am loving that Low & Slow chapter. ;) I seriously have almost that entire section dog-eared.
This Skinny Fried Chicken was moist, flavorful, and crispy. Definitely a recipe that will now be added into my regular weekly meal plan rotation! :)
Back Around the Table: An "In the Kitchen with David" Cookbook would make the perfect holiday gift for that favorite foodie in your life, but I would strongly suggest you order two. Because once you see it, you are going to want a copy for yourself as well!
Tune in to "In the Kitchen with David" on QVC Wednesdays at 8PM (ET) and Sundays at 12PM (ET) and visit QVC.com/ITKWD for Venable's recipes and blog posts.
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.