Fried Chicken Two Ways - KSFY News - Sioux Falls, SD News, Weather, Sports

Fried Chicken Two Ways

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Formerly Oprah's personal chef for 10 years, Art Smith joins the Mr. Food Test Kitchen to share his delicious recipes for fried chicken two ways. If you're looking to get that same fried chicken taste without all the guilt, then his Southern Unfried Fried Chicken is right up your alley. If you're throwing caution to the wind, go for his Homestyle Fried Chicken and get ready to experience that "OOH, IT'S SO GOOD!!"

Southern Unfried Chicken

If you're craving a true southern staple like fried chicken but you don't want to feel guilty afterwards, then Chef Art Smith has the perfect solution: Southern Unfried Fried Chicken. Packed with tons of flavor and crunch, you won't even miss the real thing!

Serves: 4 to 6

Chilling Time: 1 hr 30 min

Cooking Time: 15 min

What You'll Need:

1 cup buttermilk

1 tablespoon Louisiana hot sauce

4 boneless, skinless chicken breasts, cut in half horizontally

1 1/2 cups whole wheat Panko bread crumbs

3 tablespoons grated Parmesan cheese

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1/2 teaspoon black pepper

1 teaspoon ground red pepper

1 teaspoon paprika

1/2 teaspoon salt (optional)

Cooking spray

What To Do:

In a large bowl, combine buttermilk and hot sauce. Submerge chicken breasts in marinade and allow to soak at least 1 hour (up to 24 hours).

While chicken is marinating, in a large resealable plastic bag, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, black pepper, ground red pepper, paprika, and salt, if desired. Shake to blend.

Coat a baking sheet with cooking spray. Using tongs, remove chicken from marinade and place in bag with bread crumb mixture. Shake well, until chicken is evenly coated with bread crumbs. Place on prepared baking sheet and chill uncovered in refrigerator 30 minutes.

Preheat oven to 400 degrees F. Lightly coat each chicken breast with cooking spray.

Bake 15 to 20 minutes, or until no pink remains.

Homestyle Fried Chicken

Chef Art Smith shares his recipe for Homestyle Fried Chicken with the Mr. Food Test Kitchen and we can guarantee that one bite of this southern classic and you'll be in comfort food heaven!

Serves: 4

Chilling Time: 1 hr

Cooking Time: 35 min

What You'll Need:

1 (3-1/2-pound) chicken, cut into 8 pieces

2 cups buttermilk

1 teaspoon salt

Vegetable oil for frying

1 cup self-rising flour

1/2 teaspoon sweet paprika

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

What To Do:

In a large bowl, toss chicken, buttermilk, and salt. Cover and refrigerate 1 hour.

In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees.

Meanwhile, in a shallow bowl, mix flour, paprika, pepper, and garlic powder. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.

Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.

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