Buttermilk Oven Fried Chicken
Yes, you read it right. We are gonna eat fried chicken during our weight loss challenge! And its not even a cheat meal! Well, its not real fried chicken, its oven fried. And we are gonna be real creative with the coating to keep it healthy.
Makes 6 Servings. Serving size is 2 drumsticks.
- 12 chicken drumsticks (remove skin, sorry)
- 2 tbsp of my Righteously Spiced House Blend (if you do not have, use a poultry seasoning, but it won't taste as good:-)
- 1 cup buttermilk
- 1 tsp Kosher salt
- 2 tsp fresh lemon juice
- 1 cup whole wheat panko breadcrumbs (Note that all stores may not carry this. Get regular Panko if you can't find whole wheat)
- 3/4 cup crushed cornflake crumbs
- 2 tbsp grated parmesan cheese
- 2 teaspoons Kosher salt
- 2 tbsp Righteously Spiced House Blend
Wash the chicken and dry thoroughly. In a large bowl, season the chicken with the salt and house blend. Pour the buttermilk and lemon juice over the chicken and cover with plastic wrap. Refrigerate for a minimum of 6 hours. However, overnight refrigeration tastes better.
Preheat oven to 400 degrees. If you have a rack, place it on a baking sheet. If you don't have a rack, use parchment paper. Lightly spray rack or sheet with oil.
In a separate bowl, combine panko, cornflake crumbs, salt, and house seasoning. Whisk to combine well One by one, remove chicken from buttermilk and place it in the coating mixture, ensuring to coat it evenly. Once finished, spray or lightly brush the top of the chicken drumsticks with oil. Bake until brown which should take about 45 minutes.
Sweet Potato Wedges
- 6 Sweet potatoes
- 6 tsp Olive Oil
- 1 tsp dried rosemary
- 3/4 tsp sea salt or my Righteously Spiced Pink Himalayan salt
Wash sweet potatoes and pat dry. Cut the sweet potatoes in half, lengthwise. Put the flat side on your flat cutting surface, and cut each half into 3 wedges. Be careful as I've cut myself plenty of times with sweet potatoes:-)
In a large bowl, toss the potatoes along with the oil, rosemary and salt. Place on flat cooking sheet and bake for about 12 minutes and then flip them and bake for another 15 mins. Bake until wedges are crunchy on the outside, but soft on the inside.
Bacon Brussel Sprouts
- 1 lb Brussel Sprouts
- 2 tbsp olive oil
- 1/4 cup sweet onions
- 6 strips of bacon
- 1 tsp sea salt
- Freshly Ground Black Pepper to taste
Use a sharp knife to trim stems of the brussel sprouts as well as to thinly slice the sprouts. In a large skillet, cook all the bacon. Put bacon aside and discard the grease. In the large skillet, add the olive oil and sprouts, pepper and salt, and cook until brown- turning often. Once brown, add crumbled bacon to the pan with the sprouts. Give it one final mix and devour!