Best 2 Faux Fried Chicken Recipes
Craving the crispy, golden-brown deliciousness of fried chicken without the guilt? Look no further! This article introduces a collection of tantalizing faux fried chicken recipes that deliver the same satisfying flavors and textures using healthier cooking methods. From oven-baked to air-fried and even vegan options, these recipes cater to various dietary preferences and cooking styles. Get ready to indulge in guilt-free fried chicken bliss without compromising on taste! Discover how simple ingredients and clever techniques can transform ordinary chicken into extraordinary crispy delights.
Let's cook with our recipes!
FAUX FRIED CHICKEN
This recipe comes from the "Crazyplates" cookbook by Janet and Greta Podleski. Baked chicken that tastes like fried- fabulous! I don't use buttermilk often, so I keep a can of Saco cultured Buttermilk Blend in the frige to mix up small amounts when needed. I found it in the baking aisle.
Provided by mom2tues
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Spray a large roasting pan with non-stick spray and set aside.
- In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
- In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
- Pour buttermilk into a separate bowl or pie plate.
- Rinse chicken and pat dry.
- Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
- Place chicken in bowl with flour mixture and turn to coat.
- Dip in buttermilk again, then coat with cornflake mixture.
- Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
- Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
- Serve immediately.
FAUX FRIED CHICKEN
Steps:
- 1. Mix bread crumbs, salt, pepper and onion powder together in mixing bowl. 2. Roll chicken breast around in mixture until it's completely covered in bread crumbs. 3. Heat sauté pan at medium high heat and coat pan with 1 teaspoon olive oil. 4. Sear chicken breast on each side until golden brown. 5. When brown finish by baking in oven at 350 degrees for 8 to 10 minutes.
Tips:
- To achieve the best crispy texture, use a combination of cornstarch and flour in the coating. The cornstarch creates a light and crispy crust, while the flour helps to thicken the coating and prevent it from becoming soggy.
- Use a large skillet or Dutch oven to fry the chicken. This will allow you to cook the chicken in batches without overcrowding the pan, which can result in soggy chicken.
- Heat the oil to the correct temperature before adding the chicken. The ideal temperature for frying chicken is between 350°F and 375°F. If the oil is too hot, the chicken will burn on the outside and remain raw on the inside. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
- Fry the chicken in batches for 5-7 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan, as this will cause the chicken to cook unevenly.
- Drain the chicken on a wire rack lined with paper towels to remove excess oil.
- Serve the chicken hot with your favorite dipping sauce.
Conclusion:
This recipe is a great way to enjoy all the flavor of fried chicken without the unhealthy fats and calories. The chicken is coated in a crispy breading that is made with a combination of cornstarch and flour, and it is then pan-fried until golden brown. The result is a delicious and satisfying dish that is sure to please everyone at the table.
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