Fried chicken is one of those dishes with a simple design, but which can easily collapse during execution. It is one of the best comfort foods, but it also tends to shake most cooks. It is deceptively simple: tender, juicy inside, crisp, tasty crust. Two elements What can go wrong?
All sorts of things. Moist and fatty crust, undercooked or undercooked chicken, mild flavor, dry texture, the list seems daunting. The fantasy of a beautiful, mahogany brown piece of crisp southern goodness flies out the window after a few glitches, and a trip to the nightclub for a bucket of things in this kind of white costume seems to be the best thing that most of us can get.
Except that there are ways to tackle each of these problems when you have a bit of cooking magic at your disposal. Here’s how to do magic.
Ingredients:
3 cooking spray (s)
1 pound boneless, uncooked boneless skinless chicken breast, four 4-ounce pieces
1/2 teaspoon table salt, divided or to taste
1/4 teaspoon cayenne pepper, divided or to taste
1/3 cup (s) all-purpose flour
3 oz low-fat buttermilk
1/2 cup (s) of corn flake breadcrumbs
Instructions:
Preheat the oven to 375ºF. Lightly coat a 13 X 8 X 2 inch baking dish with cooking spray; Leave besides.
Season the chicken with salt and cayenne pepper to taste; Leave besides.
Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper in a medium bowl. Place the buttermilk crumbs and cornflakes in 2 shallow bowls.
Drain the chicken in the flour mixture and evenly coat both sides. Then dip the chicken in buttermilk and turn to coat both sides. Finally, fluff the chicken in cornflake crumbs and turn to coat both sides.
Place the coated chicken breasts in a prepared baking dish. Cook until the chicken is tender and no longer pink in the center, about 25 to 30 minutes (no need to turn the chicken during cooking). Makes 1 chicken breast per serving.
