Unfried Chicken

Photo: Unfried Chicken

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • Nonstick cooking spray
  • 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
  • 1/2 teaspoon Paula Deen's House Seasoning, recipe follows
  • 1/4 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 2 egg whites
  • Zest and juice of 1 lemon
  • 1 1/4 cups cornflake crumbs
PAULA DEEN'S HOUSE SEASONING RECIPE:
  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper
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Directions

Preheat the oven to 375 degrees F. Spray a large cast-iron skillet with nonstick spray over medium-high heat.

Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl and toss the chicken to coat.

Pour the cornflake crumbs into another large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place in the skillet and into the oven. Bake until the chicken is golden brown and cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 45 minutes.

Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.

Calories: 146; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 18 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 71 milligrams; Sodium: 197 milligrams

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4

Newest Ratings and Reviews

Read all 31 reviews

  • on April 06, 2013

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    Awesome! One of our favorite dishes. Never had a problem getting the corn flakes to stick to the chicken. We use a little less lemon zest. Personal preference.

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  • on March 28, 2013

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    Excellent and so much better for our diets. I marinated the chicken overnight in buttermilk and hot sauce so the drench just consisted of egg and regular milk. Wonderful recipe and so easy - we'll have it again soon.

    people found this review Helpful.
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  • on March 25, 2013

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    The first time I over cooked it waiting for the crust to brown up. Tasty, but dry as chalk. I looked at the recipe in the book and this one and took a little of both. I mixed bread crumbs (I make these with day old baguette bread, toasted and pulsed in a food processor and corn flakes, but made sure I really crushed the corn flakes and sprayed the thighs with some olive oil and baked.

    Came out perfect and tasty. Not quite fried chicken, but close enough to lose the fat. I also season with their house seasoning in the buttermilk, crumbs and a final little sprinkle.

    Keep the great recipes coming!

    people found this review Helpful.
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