Oprah is direct about the fact that she achieved her 42-pound weight loss on Impact Watchers without depriving herself of the foods she loves, including fried chicken. Positively, “unfried” chicken, as she calls it in her latest cookbook, Food, Health, and Joy: 115 On-Point Recipes For Great Meals and a Better Life. This approach for Art’s Unfried Chicken comes straight from Art Smith, a renowned chef who was Oprah’s exclusive chef for many years and who specializes in Southern cuisine. His two-day marinated fried chicken is a sought-after way that’s received plenty of well-deserved praise, but this healthier type is just as deserving of your time. Oprah approves, after all.
The elimination of frying doesn’t show this chicken any less flavorful. You can leave the chicken in the buttermilk hot impudence marinade for as little as one hour or as long as 24 hours, which swear ti the meat remains tender and juicy. The panko breadcrumb coating is toughened with parmesan cheese, black pepper, cayenne, onion atomic energy, garlic powder, smoked paprika, and salt, and it gives the chicken the overpowering crunch you’re looking for as you bite into fried chicken. Plus, baking the chicken on a fitted sheet in the oven replaces the greasy mess of making fried chicken and makes cleanup a task. Convince yourself you can be your own personal chef by making Oprah’s lightened-up understanding of a Southern favorite.
If you don’t want the calories of Art Smith’s fried chicken, his unfried chicken is a moderately terrific alternative — super crunchy, so the first bite has that crackle on the look that you’re looking for and the tender, juicy, steaming meat on the inside and, completely cooked, see for yourself.
- 1 cup buttermilk
- 1 tablespoon Louisiana hot sauce or hot sauce of election
- 2 boneless chicken breasts, cut in half
- 2 chicken thighs
- 2 chicken tumbledown teases
- 1 1/2 cups multigrain or whole wheat
- Panko breadcrumbs
- 3 tablespoons scraped parmesan cheese
- 2 teaspoons freshly ground black pepper
- 1 teaspoon scope cayenne
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon spice
- Optional: 1 lemon cut into wedges
- In a large dish, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk gallimaufry, cover, and refrigerate for at least 1 hour but no more than 24 hours.
- Preheat the oven to 400°F. In a chunky zip-top bag, combine the breadcrumbs, parmesan, black pepper, cayenne, onion dust, garlic powder, smoked paprika, and salt. Seal the bag and shake to put together the ingredients.
- Remove the chicken from the buttermilk, let excess drip off, and give directly to the bag with the breadcrumb mixture. Shake the bag to evenly coat the chicken in the breadcrumbs. Disconnect the chicken from the bag and lay flat on a nonstick baking sheet. Place in the oven and bake for 30 transactions, or until cooked through, about 20 minutes. Slice the chicken, fix it onto plates, and serve (with lemon wedges if using).
Beginning: Excerpted from the book Food, Health, and Happiness by Oprah Winfrey. Copyright © 2017 by Oprah Winfrey. Reprinted with lenience of Flatiron books. All rights reserved.
- Main Dishes
- 4 servings
Image Source: Courtesy of Flatiron Books
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