Baked “fried” chicken

I tried a new recipe yesterday that I wanted to share with everyone.  Its a combination of Paula Deen’s, and Cora Kat’s.  I love Deen’s cooking, but lets face it, its very heavy on the fat.  Cora Kat’s was good on being low fat, but not quite as yummy looking as Deen’s.  This is a simple recipe for baked fried chicken.

 First, I used 8 chicken thighs.  I dredged them in flour mixture (1/2 cup flour, 1 tbsp kosher salt, 1 tsp dry mustard and 1 tsp fresh ground pepper) and then dipped them in buttermilk (made from 1 cup lowfat evaporated milk and 1 tbsp vinegar, let sit for 15 minutes), and then into crushed cornflakes.  I used a broiler pan that was coated with 2 tbsp Extra Virgin Olive Oil and placed the chicken in it.  I cooked them for 20 minutes at 400 degrees, then for another 40 minutes at 350 degrees.  YUMMY!  The coating was crisp, the chicken was juicy and it all tasted like real fried chicken.  8 thighs=2 meals.

I’m adding this one to my next bulk cooking list!