Mildred Pierce move over. Here is the alternative to all that messy stove top frying with a fraction of the fat. Baking and deep frying are both dry heat cooking methods, so they are interchangeable. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time. Breasts cook faster than thighs, and thin breast pieces of even thickness (as in the frozen breasts that come in the bag) cook faster than skinned fresh breasts with the little tenderloin still attached from the meat counter. You can make your own corn flake crumbs by placing the cornflakes in a plastic storage bag and crush with a rolling pin, or buy the ready made crumbs near the bread crumbs on the supermarket counter. Crisp is the key here.
- 1 cup buttermilk
- 2 egg whites, beaten
- 1/2 teaspoon baking soda
- 1 tablespoon Dijon mustard
- Few shakes onion powder
- Few shakes Tabasco or other favorite hot sauce
- 8 boneless skinless chicken thighs, or 4 boneless half chicken breasts
- 2/3 cup whole wheat flour, white whole wheat flour, or brown rice flour
- 2/3 cup corn flake crumbs
- Pinch of sea salt
In a shallow glass dish, such as an 8-x-8-inch Pyrex pan, add the buttermilk, egg whites, baking soda, Dijon, onion powder, and hot sauce. Whisk to combinewell. Rinse chicken pieces in water and pat dry with paper towels. Add the chicken pieces and turn to coat. Cover with plastic wrap and refrigerate 1 to 4 hours, to marinate.
Preheat the oven to 425º. Line a baking sheet with foil and place a wire rack on top. Spray with nonstick olive oil cooking spray. Set aside.
In a small bowl, combine the flour, corn flake crumbs, and salt. Place the mixture in a gallon plastic food storage bag. Remove one piece of chicken at a time and place in the bag; shake to coat, then place on the rack. Repeat with all the chicken pieces, arranging the chicken skinless-side up with a bit of room in between each piece. Spray the chicken with the olive oil cooking spray (important for crisping the coating). Discard the leftover marinade and flour mixtures.
Bake on the center rack until golden, about 30 to 40 minutes, until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. The thermometer is the best way to check these and do so at 25 minutes to be sure not to overcook. Serve hot on top of the hot waffles, and provide a knife and fork. Pass the maple syrup, agave syrup, or honey.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.