Billie here with Epicurean Delights! So I was sitting here the other night thinking about how yummy Southern fried chicken would taste!
With social distancing in place, it's just not possible to dine in at a restaurant and sit and enjoy an order of crunchy deliciousness. So I thought, why not make my own?
And then I thought (as I always do!) why not create a better for you recipe and make it without all that deep frying.
Boom! Here is my very own Southern oven-not-fried chicken! I'll step you through the process and you can go to the Southern Oven Fried Chicken recipe for the full list of ingredients.
I used buttermilk as the base for my marinade. Why buttermilk you ask?
The enzymes present in buttermilk help to break down the protein in the chicken and this results in tender, flavorful oven-not-fried chicken. Marinading overnight is ideal, however, you can still get good results if you marinate a couple of hours.
I add fresh minced garlic and fresh chopped basil. You can get creative and add your favorite spices in here as well. Spice it up with a good dose of hot sauce or add some onion powder to the mix.
I used Kodiak buttermilk pancake mix as the base for my coating. If you have Bisquick, Krusteaz or another brand, give it a go!
I add my favorite spices and dredge the chicken in it, place it in a large baking pan, then spray with avocado cooking spray.
Cook your chicken at 425 degrees.
After about 20 minutes, give it another coat of cooking spray and cook to 165 degrees.
Don't flip the chicken ... the coating on skinless breasts will fall off if you move it around too much. Leave it right side up and the bottom cooks to a crispy brown!
These chicken strips are super tender and full of flavor.
Serve with your favorite dipping sauce!
Go to the Southern Oven Fried Chicken page for the recipe.