Faux Fried Chicken

18 Sep

Here is the final installment of the recipes from the Social Bites menu. This is a slight variation on a recipe that I found in “alive” magazine, which is a free magazine that I pick up at Capers or Whole Foods. It is a great way to feel like you are having something naughty, even though it isn’t too bad…ok, so maybe the buttermilk isn’t that healthy. When making this recipe, keep in mind that the flavour of the chicken can vary greatly depending on what you add to flavour the buttermilk. I highly recommend being adventurous with your herbs and spices. I threw in a bit of Cajun spices, parsley, rosemary, garlic powder, a touch of chilli, paprika, cinnamon, brown sugar and salt and pepper, and the result was wonderful. For the meat, I prefer using the chicken breast and the recipe below is based on using the breast, however, the original recipe does call for skinless chicken pieces, so using the thigh or the wings would be fine.

Faux Fried Chicken – Serves 2

2 skinless, organic chicken breasts
Assorted herbs and spices
Roughly 1 cup of buttermilk
1 to 2 cups of panko (Japanese bread crumbs)
Salt and pepper to season
Optional: You can add small amount of grated parmesan cheese or ground pecans for extra flavour to the panko, for extra flavour.

In a ziplock bag, add the chicken, herbs and spices and buttermilk. Shake the bag around to ensure that the spice mix covers all of the chicken. Refrigerate for 12 to 24 hours.

Put panko into a shallow dish. Add Parmesan cheese or ground pecans, if you like, and season with salt and pepper. Pull chicken pieces out of buttermilk, allow excess to drip off and roll the pieces in panko to coat. Place on baking tray that has been lightly oiled with canola oil. Cover and refrigerate for 1 hour. Preheat oven to 350F.

Place the baking tray in the oven and bake for 45 minutes to an hour, or until juices run clear. Serve immediately.

Breading the chicken


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