Oven-Fried Buttermilk Chicken

I'm one of those weird people who takes the time to plan my weekly menu. Worst still, I am one of those single people who cooks solely for themselves and still plans her weekly menu.

I can't help it! It's a leftover habit from my swimming days, when planning and diet mattered. Furthermore, it makes grocery shopping that much easier since you already know what you are going to cook and therefore, what you are going to need to pick up from the store. Plus! There is the added bonus that nothing in your fridge goes to waste.

As such, after purchasing a big glug of buttermilk to make my vanilla pudding cake with chocolate buttermilk buttercream cake, I made sure I planned a way to use up that buttermilk. Enter oven-fried buttermilk chicken.

The healthier version of the down-home fried chicken, this oven-fried is a satisfying compromise to the traditionally fat-laden chicken. Enjoy this juicy and crackling chicken smothered in buttermilk gravy without clogging your arteries!  

 Ingredients:
Marinade
1 1/2 cups buttermilk
2 tbsp Dijon mustard
1 large clove garlic, minced
1 tbsp olive oil
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
2 1/2 cups coarsely crushed corn flakes
1 cup freshly grated Parmesan Cheese

Gravy
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1/4 cup buttermilk
1/4 tsp kosher salt

Directions:
1. In a large shallow dish, whisk buttermilk, Dijon mustard, garlic, olive oil, lemon zest, salt and pepper. Add chicken breast to marinade. Cover and refrigerate for at least 1 hour or preferably overnight.

2. Preheat the oven to 375 degrees. Line a baking sheet with aluminium foil and coat with a non-stick cooking spray.

3. In a medium bowl. Combine corn flake crumbs and parmesan cheese. Remove chicken from marinade and discard the marinade. Coat each breast with the corn flake mixture. Arrange on the prepared  baking sheet and bake for 20-25 minutes, until cooked through and coating is golden.

4. For the gravy, melt butter in a medium sauce pan over low heat. Whisk in the flour until well blended. Gradually add the chicken broth, stirring constantly over medium heat. Bring mixture to boil and stir for 3-5 minutes or until thick and gravy like.

5. To serve, slice cooked chicken breast in half and pour gravy over the top. Mashed potatoes optional!Serves 6.


Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat