Sustainability

#LivingWell – HFC (Homemade Fried Chicken).

Sustainability

#LivingWell – HFC (Homemade Fried Chicken).

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

Method:

  1. 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
  2. Marinate at room temperature 30 minutes (refrigerate for up to 6 hours.
  3. 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.
  4. 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.
  5. Set a wire rack over the sheet. Working with one piece of at a time lift chicken from buttermilk mixture.
  6. let the excess buttermilk drip off and then dredge in breadcrumbs pressing firmly to adhere. Transfer chicken to rack.
  7. Bake, without turning, until cooked through, 30 to 40 minutes. Check after 15 minutes, if they are browning too quickly then cover in foil.

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