Tonight's chicken is an old Weight Watcher's recipe. It started by combining buttermilk with hot red pepper sauce. On another plate, were cornflake crumbs, flour, salt and pepper. Some skinned chicken pieces were dipped in the buttermilk and then dredged in the crumb mixture to coat completely. The coated chicken pieces went on a baking sheet and into a 400 degree oven for 30 minutes. The chicken pieces were flipped and cooked for another 20 minutes. You get a nice crunch and toasted flavor without the tons of fat of fried chicken.
We served this with garlic mashed potatoes and steamed carrots.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
No comments:
Post a Comment