I should start by saying this chicken isn't actually fried, thus the quotes around the "fried." Chicken is usually the least expensive meat at the store, so I'm always looking for new ways to dish it up. I really wanted to find a recipe that called for baking the chicken, since it tends to be healthier than cooking it in oil on the skillet. I saw this recipe from Cat Cora for "Crispy Baked 'Fried' Chicken," and I knew with a few modifications it would be perfect for John and I.
I made the modifications based on the ingredients we have and our personal taste preferences. I'm sure the original is delicious, but I loved how this turned out. It was so crispy on the outside yet moist and juicy on the inside! Did you know that a serving of Grape Nut Flakes has half the recommended daily value of whole grains? It has a slightly sweet taste to it, which we loved. John told me to "add this to the list" of rotating dinners. The day after I made this he told me I could make it again for dinner - as in that night. I hope you enjoy this easy, yummy recipe!
Crispy Baked "Fried" Chicken
Recipe Adapted from Cat Cora
Yields 2-3 chicken breasts, depending on how many you make
*boneless, skinless chicken breasts (I did 3 - 2 for dinner and 1 for lunch the next day)
*1/3 cup buttermilk, shaken
*3/4 teaspoon paprika
*less than 1/2 teaspoon ground sage (just eyeball it)
*salt and pepper
*3 cups grape nut flakes
*1/4 cup flour
*Preheat the oven to 425 degrees.
*Place flour on a plate or in a bowl. Salt and pepper both sides of chicken breasts. Press chicken breasts into flour so all parts are covered. Shake off any excess flour. Discard the flour when you're done and place chicken breasts aside.
*Place Grape Nut Flakes in a plastic bag and seal as tightly as possible. Use a rolling pin to crush the flakes until they are ground well.
*In a bowl big enough to dredge chicken through, mix buttermilk, sage, and paprika. Coat each chicken breast in mixture and then roll in ground Grape Nut Flakes. (You can shake it in the bag or on a plate, but it is messy either way!).
*Place the chicken breasts on a rack in a roasting pan or on a sheet pan (the rack keeps both sides equally crispy, though you could lay them flat on a pan and just flip them to keep it even). Bake for 15 minutes at 425 degrees. After 15 minutes, turn the oven down to 375 degrees and bake for an additional 25 minutes.
*Serve with your choice of sides. May I recommend my buttermilk mashed potatoes (you'll need the buttermilk for the chicken anyway!) and a green vegetable? I went with green beans
|My ground up Grape Nut Flakes|
|Chicken breasts after their flour "bath"|
|This is the buttermilk "bath" mixture. The paprika should give it a slightly red tint.|
|Chicken breasts on the rack right out of the oven. I forgot to take a picture before they went in!|
|A close up of the chicken so you can see the texture.|
|Look how juicy the inside looks! :)|