Thursday, 19 November 2015


If you love chicken then you probably love southern fried chicken! Frying chicken can be a right faff though if you don't have a deep fat fryer like I don't. Getting that oil temperature just right and then handling super hot oil can get messy as well as dangerous. So how about a more healthier, baked version to sink your teeth in. Yes, it doesn't have that heavenly dirtiness that deep fried southern fried chicken has but it's so much more straight forward to make, better for your waistline and is still a super tasty treat!

 I've used panko breadcrumbs to bread my chicken breasts. I like the additional crisp that these little nuggets of bread give against the soft moist breasts. You can use normal breadcrumbs if you like but I often find that they can go a bit soggy so bear that in mind.

Doesn't have to be the breast either. If you would prefer to use thighs, drumsticks or wings then feel free just adjust the cooking times accordingly. More often than not this can be found on the packet you got your chicken in. Whatever you do decide to use make sure the skin is removed as under the breadcrumbs it will probably stay soggy rather than being crispy as a good chicken skin should be.

Ready to get stuck in? Get your breasts out and lets get too it:

Baked "Southern Fried" Chicken

284ml Buttermilk
1 Whole Egg
6 Whole Chicken Breasts
150g Panko Breadcrumbs
1 Tsp Dried Oregano
1 Tsp Chili Flakes
1 Tsp Dried Sage
1 Tsp Dried Basil
1 Tsp Dried Marjoram
1 Tsp Paprika
2 Grated Garlic Cloves
Large Pinch Of Salt And Pepper To Season

  1. Start by whisking the buttermilk and egg together in a bowl until well combined and then pop in the chicken until it's all coated in the mixture. Leave the chicken in the eggy buttermilk and cover with film and pop in the fridge for at least 1 hour.
  2. After the hours soaking, pop you oven on to 200 degrees (180 fan). Take another bowl and throw in the breadcrumbs along with all the other remaining ingredients and mix everything together until well combined. 
  3. Transfer roughly one sixth the newly seasoned breadcrumbs to a plate. Remove a breast and give it a little shake to remove any excess eggy buttermilk and then roll it around in the breadcrumbs until it is fully coated. Pop onto a baking tray lined with grease proof paper and then repeat the process with the rest of the breasts.
  4. Pop the breasts in the oven and bake for roughly 25-30 minutes, turning the breasts halfway through until the breadcrumbs are golden brown and the juices form the breast run clear.
 Remove the chicken from the oven and serve with a massive dollop of slaw (my accidental chunky ranch slaw is a perfect accompaniment!) and a huge pile of delicious baked potato wedges. Covering those beautifully plump and mouthwatering chicken breasts are a scrummy crust of gorgeous seasoned breadcrumbs which will now be super crisp and have a slight toasty flavor to them. The sound of the coating cracking under your knife as you slice through them is a song straight from the angels. That my friends is the perfect way to make a hassle free southern fried chicken-like meal!

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