There’s something about buttermilk fried chicken that just wakes up your tastebuds…..
But who wants all the added fat that comes with fried foods anyway.
Here is my rendition of old-fashioned Buttermilk “fried” chicken, without the fat. The first time the fam tried this meal they told me it was a “keeper”.
Buttermilk “Fried” Chicken
6 PP per serving
- 2 boneless skinless chicken breasts
- 1/4 cup reduced fat buttermilk
- 1/2 cup panko crumbs
- 1/4 cup Fiber One cereal crushed
- 1/8 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper
Salt and pepper the chicken. Pour the ¼ cup buttermilk in a ziplock bag and place the seasoned chicken in the buttermilk filled bag and refrigerate at least 15 minutes.
In another ziplock bag place all of your seasonings.
Preheat oven to 375.
Place the buttermilk coated chicken in the bag with all the seasonings and seal the bag. Shake the bag to coat the chicken.
Spray your oven rack with non stick spray and place your chicken directly on the rack. Put a sheet of foil on the bottom rack to prevent spillage. Cooking it this way is essential to making both the top and bottom of the chicken cook nice and crispy.
Bake on rack in oven for 20 minutes.
I served mine with fresh string beans and shaved garlic.
Make this meal and see if your friends, family or co-workers think it’s a keeper too.
As I wrap up this blog post, I leave you with this quote.
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs