Southern fried chicken is one of my favourite dishes that I have learnt to make myself. whilst traditional fried chicken is deep-fried, this recipe is oven cooked and reduces the oil that you are consuming. Whilst this recipe does make 6 pieces of chicken you can easily scale this recipe up or down, depending on how much you need to make.
What you will need:
- 6 Chicken breasts or thighs
- 1/4 cup low-fat buttermilk
- 1 garlic clove, minced OR 1 teaspoon of garlic powder
- salt and pepper to season
- 6 slices whole-wheat bread
- 3 tablespoons vegetable oil
- If the chicken you are using has skin, remove it. In a large bowl, add the chicken to the buttermilk, garlic, 2tsps salt and 1/2tsps pepper
- Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
- Preheat the oven to 220°C. In a food processor, pulse bread until coarse crumbs form. If you don’t have a food processor you can even crumb it between your fingers lightly. Transfer to a rimmed baking sheet and toss with oil.
- Bake the crumbs until golden brown, 8 to 12 minutes, tossing twice. Transfer to a large bowl. Leave the oven on at this temperature as we will cook the chicken in there.
- Set a wire rack over the sheet. Working with one piece of at a time lift chicken from buttermilk mixture.
- let the excess buttermilk drip off and then dredge in breadcrumbs pressing firmly to adhere. Transfer chicken to rack.
- Bake, without turning, until cooked through, 30 to 40 minutes. Check after 15 minutes, if they are browning too quickly then cover in foil.