Fried Chicken is one of my biggest weaknesses, so naturally I perfected this lighter version in my first cookbook, The Skinnytaste Cookbook. To make this Buttermilk Oven “Fried” Chicken, the drumsticks are skinned and soaked in a buttermilk bath overnight, then gets coated with a crispy coating made with panko, cornflake crumbs, parmesan and spices and gets baked in the oven for chicken that’s moist and juicy on the inside, and golden and crisp on the outside. Plus no mess from frying so it’s a win, win! Pro tip: the easiest way to remove the skin from the drumsticks is to use a paper towel to grasp the joint end and a second to pull off the skin. Photo credit: Penny De Los Santos —@skinnytaste #skinnytaste #thenewhealthy
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