When it comes to healthy versions of good food, I am a skeptic! There is a reason fattening, buttery, rich foods are good. I came across a recipe for oven fried chicken in my Cooking Light: Way to Cook book and thought I'd give it a try. I figured it would be good, but I never thought I would actually compare it to fried chicken. Wow- it is just as good. I promise. And you won't believe it, but that is without the skin!!!
Combine 1 cup low-fat buttermilk (I used regular milk) a chicken (4 bone-in skinned breasts or whatever pieces you like) in a shallow dish, turning to coat. Combine 1/3 cup flour with 1/3 cup cracker meal (I used some fried green tomato breading I had in the pantry) in a dish. Sprinkle the chicken with salt and pepper and dredge in flour mixture. Melt 2 tablespoons butter (I know- I thought that wouldn't be enough to be good but it was!) in a large ovenproof skillet (nothing but cast iron for me) over medium-high heat. Add chicken to pan, meaty side down; cook about 4 minutes until golden brown. Turn chicken over; place pan in oven preheated to 425 degrees for about 32 minutes or until 165 degrees.
So crispy- so moist!
My plan for next time: add a little hot sauce to the buttermilk and let it sit in the fridge for a couple of hours before cooking! Yum!
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