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Description
Busy weeknights? No problem! I love an easy, minimal ingredient meal – but sometimes I just want a few shortcuts to help lighten the load of making dinner. TIP: I love to focus on the main protein and the rest make SUPER simple or use store bought! For example: this is my go-to Crispy Country “Fried” Chicken recipe! it is one that we all LOVE + it’s a light mess and healthier because you actually bake it! WIN/WIN.
Ingredients
Scale
2 large chicken breasts, halved & pounded
3–4 cups corn flakes cereal, crushed
1 cup flour (I’ve made with all purpose flour & almond flour – both work great)
1/2 cup arrowroot starch
4 tsp Herbes de Provence seasoning
1 tbsp salt
1 tsp pepper
1/2 cup olive oil, for breading oil spray ( I use avocado)
Instructions
- Cover meat tenderizer with plastic bag and pound the chicken flat, about 1/2 inch thick.
- Pat the chicken completely dry. Combine the whisked eggs, salt, and buttermilk.
- Let the chicken sit out for 25-30 minutes at room temperature before frying.
- Transfer the marinated chicken to the breading mix. Flip it over several times and until fully coated.
- Add enough oil to a skillet to cover the chicken by half and heat it to 350°. Use a cast iron skillet if possible as it conducts heat the best for frying.
- Carefully add the chicken and cook for 4-5 minutes per side, once the outside edges begin to brown up nicely, carefully flip with a thin spatula
- Once browned on each side, carefully transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This prevents the bottom from getting soggy.
- Serve with your favorite side and gravy!
