Wednesday, August 31, 2011

Baked/Fried Chicken and Waffles

The other day I went to see the movie "The Help". I absolutely loved the book and was stoked when I heard they were making a movie. Well that movie did not disapoint in any way, In some ways I loved it even more than the book ( which never happens). So If you have not seen this movie yet, you must go immediately! After the movie was over I was craving "Southern Fried Chicken" I wanted it to be authentic, but on the other hand, deep frying in some lard, dark meet with skins on was just way too many calories to even think about. So I tried finding a more heart healthy version. I found this great baked fried chicken on Down Home with the Neely's and it was perfect! Crispy, full of flavor, tender, and juicy. I paired it with my new favorite Grits
and some Zucchini waffles ( just some waffle batter with grated zucchini mixed in). Everyone loved it and I can't wait to make it again.

Buttermilk Baked Chicken Tenders
Down Home with the Neely's on food network

  • Ingredients
  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry/12-15 chicken tenders
  • 2 cups crushed corn flakes
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme


Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

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