Cornmeal “Fried” Chicken

I love fried chicken, but it’s something I only make once a year. This quick recipe is a great healthy substitute which delivers an amazing crunch and great flavor. I feed 4-6 people with this.

3 boneless skinless chicken breasts (cut in half with the knife parallel to the counter so you get 6 pieces that are just half thickness of the original breasts)

1 cup buttermilk

1/2 cup yellow cornmeal

1/2 bread crumbs

1/2 grated Parmesan

1 tsp salt

1/4 tsp dried rosemary

pepper

1 egg beaten with 1 tbsp water

2 tbsp melted butter

Soak the chicken in buttermilk 2-4 hours (refrigerated) in a ziploc bag. Combine cornmeal, breadcrumbs, cheese, salt, pepper, and rosemary on a plate.

Preheat oven to 425. Place a rack over a baking sheet or roasting pan and spray with cooking spray. Dip each piece of chicken in egg wash then in cornmeal mix and place on a rack.  Drizzle melted butter over the chicken. Bake for 20 minutes.

I wish I had made more because everyone wanted to eat it for lunch the next day!

 

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