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You won't miss the grease with this crunchy, delicious baked chicken, courtesy of chef Cat Cora. Finish it off with a sweet, tasty kiwi and berry parfait.
- 6 pieces of cut chicken
- 2 cups of organic cornflakes, crushed
- 1/2 cup flour
- 1/2 cup light buttermilk
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1 teaspoon paprika
- 1/2 tablespoon sage
- Salt to taste
- Black pepper to taste
Preheat the oven to 425 degrees.In a bowl, whisk the buttermilk with the mustard, herbs, spices, salt and pepper. Rinse the chicken and pat dry. Season the flour with light salt and pepper and dredge the chicken in the flour. Dip it into the buttermilk mix and dredge it in the cornflakes.Place in an olive oiled baking dish and baked for 40-50 minutes until cooked through and crispy!Take on the picnic and enjoy!
- 1/2 cup diced tropical fruit/kiwi, etc.
- 1/2 cup blackberries, raspberries, strawberries, blueberries, etc.
- 1 pint lowfat or non-fat plain or vanilla yogurt
- 1 cup crushed graham crackers
- 4 martini glasses
- 1/4 cup shredded coconut, toasted
In a martini glass (or other festive vessel), spoon a dollop of the yogurt into the base of the glass and then top with a sprinkling of graham crackers, a layer of diced fruit, then a few berries, and then start again with the yogurt, continuing the pattern until the glass is filled. Sprinkle with ¼ of the toasted coconut. Repeat with the remaining 3 glasses and serve immediately.