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This Skinny Fried Chicken recipe is from Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie.
I am always looking for ways to get dinner on the table, not spend too much time in the kitchen and feed my soul at the same time. I am not ashamed to admit that I need help with this and from time to time I take a lesson from the television. Cooking shows that is. There is something about watching someone make a recipe- first. It gives you confidence.
When my 15 year old was an newborn we (I) had a routine. When I was feeding him in the afternoon, I would watch Emeril and try to learn something new every day. That was 16 years ago and I am still doing that today. I am a student of the kitchen and comfort food, specifically, my families favorite comfort foods, are the area of my focus.
This search for knowledge is how I came across David Venable on QVC. His approach to cooking and bringing your loved ones back around the table spoke to me. His recipes were both easy and mouthwatering. I was hooked and when his second cookbook came out I pounced on the chance to do a review and test his recipes out for myself.
As program host of QVC’s popular cooking and dining show “In the Kitchen with David®,” David Venable offers a diverse and unique viewership experience with features such as product information, cooking demonstrations, on-air guests,celebrity appearances and live viewer interaction. Venable is also the author of the 2012 best-selling cookbook In the Kitchen with David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home, and just released his new cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie. Tune in to “In the Kitchen with David” on QVC Wednesdays at 8PM (ET) and Sundays at 12PM (ET) and visit QVC.com/ITKWD for Venable’s recipes and blog posts.
Venable’s second cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie, has recently been released in October 2014 and features more than 100 brand-new recipes, as well as 30 fan favorites, that highlight David’s inventive spin on traditional comfort food favorites. Recipes including Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, and Mimi’s Blackberry Cobbler–can be found in Venable’s second comfort food cookbook.
QVC’s resident foodie shows you how to transform recipes you know and love into exciting new dishes that still remind you of home. Plus, with 11 chapters–some designed for your favorite kitchen appliances like the pressure cooker or slow-cooker, as well as a bonus holiday chapter that’s only available in cookbooks purchased from QVC–you’re sure to find something that fits your lifestyle and gathers everyone back around the table.
I took this new cookbook on vacation recently so I could read each and every recipe and get a feel for what I thought you all would like as well as what I thought my family would love! I had a lot of favorites, and I will be sharing those in the coming days, but I thought I would start with chicken. Fried Chicken. SKINNY fried chicken!
If you know me, or you have been following along for a while, then you know that I can simply not fry chicken. I can’t. I have even been trained by a few local chefs and my education just didn’t stick. My husband LOVES good friend chicken so I wish I could make this for him. Next best thing: baked “fried” chicken. Thus my interest in finding the perfect baked recipe.
I have now found my go-to baked skinny fried chicken recipe. I think the crushed corn flakes make this dish. Sweet and crunchy- plus it holds up well in the oven. I garnished our plates with lemon slices because the added citrus zing was a great compliment to the paprika and cayenne that is deliciously hidden in the crunchy exterior. But do you know what I put on mine? A nice drizzle of honey. OH MY. Try it.
This makes 12 servings which is perfect for us. I had several pieces left over which will be the protein in a chicken tossed salad later this week.
I hope you love this Skinny Fried Chicken!
Total Servings 12
This healthy version of fried chicken isn’t fried at all. It’s actually baked, but it’s so crispy and delicious, you’d never know that it wasn’t fried!
2 hrPrep (inc. refrigeration & rest time)
30 minCook Time
2 hr, 30 Total Time
Ingredients
- 12 boneless, skinless chicken breasts, pounded to 1/2 inch thick
- 2 C buttermilk
- 1 TB hot sauce
- vegetable oil spray
- 1/2 C all purpose flour
- 3 C cornflake crumbs
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp poultry seasoning
Instructions
- Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and the hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it on a baking sheet or roasting pan.
- Place the flour on a plate. Mix the corn flake crumbs and remaining 7 dry ingredients in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade in a medium bowl. Dredge each chicken breast in the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the corn flake mixture.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the heat to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
