CRISPY “UN-FRIED” CHICKEN
Ingredients
4 Boneless, skinless chicken breast halves, cut in chunks
OR
4 Boneless, skinless chicken thighs, cut in chunks
1 c. Buttermilk
2(+) tbsp. Frank’s®
16 Saltine crackers
1/4 c. Corn meal
1/2 tsp. Garlic powder
1/2 tbsp. Goya® Adobo™ Seasoning (I use the Bitter Orange flavor, but all are good!)
1/2 tsp. Smoked sweet paprika
Kosher salt
Ground black pepper
Chopped parsley to garnish
Directions
In a medium-size non-reactive bowl, place the chicken pieces, and pour the buttermilk over them.
Toss with tongs to coat evenly and set aside.
In the bowl of a food processor fitted with the “S” blade, place the crackers, corn meal and spices.
Pulse 6-7 times or until the crackers are crushed but not pulverized.
Place the coating in a shallow dish. (I use a Pyrex™ pie plate.)
Line a rimmed cookie sheet with aluminum foil, and place a baking rack (that fits inside) in it.
Spray the cookie sheet and rack with non-stick cooking spray.
Using the tongs, remove the chicken, one piece at a time, from the buttermilk, allowing the excess to drip back into the bowl.
Dredge both sides of each piece in the cracker mixture.
Place on the baking rack, and repeat coating each remaining piece.
Place the cookie sheet with the chicken, uncovered, in the fridge for 30 (or so) minutes. (This will firm up the coating, drying any excess moisture, which aids in crisping.)
Preheat the oven to 400F.
Bake the chicken in the oven for 20-25 minutes, until an instant-read thermometer reads 165F when inserted at the thickest part of the largest piece.
Allow chicken to rest on the rack for 5 minutes before transferring to a serving platter.
Garnish with chopped parsley, and serve warm or at room temperature.
I was almost – almost – incensed (funny for a High Church Anglo-Catholic!) when someone asked, “Do you have healthier versions of anything you cook?” Here’s a response: this recipe for crisp, tender, juicy “un-fried” chicken!
A shout out to Rachael Ray for the idea of baking the chicken on a rack instead of just on the cookie sheet. If it sits on the sheet, the bottom touching surface can never get crispy! The rack allows the heat to circulate all around the chicken, and letting it rest for a few minutes on the rack keeps it crispy.
This chicken can be served with dipping sauces, such as teriyaki, Buffalo-style wing sauce, ranch dip, and so forth. But it’s so good on its own, it really doesn’t need anything more. But sauces are (always) an option. Buon appetito!
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