Recipe: Almost But Not Really Guilt-Free Fried Chicken

by Cate on October 18, 2011

Fried Chicken
Mystic says that I can rationalize anything.

He may be right.

But I prefer to think of it as explaining.


Proving my case.

Showing the light.

Such was the case with this here fried chicken.

It’s almost positively healthy.

Or as healthy as fried chicken is ever going to get.

You feel me?

Like, it could have been completely fried from start to finish.

But it’s not.

It only fries for a few minutes and then cooks in the oven until done.

That’s better, right?

I see you nodding.  It’s like girl math, you know?

Another recipe courtesy of Pinterest via the Handmade from the Home blog.  I would definitely make it again.  But I think it needs more salt.

But don’t mind me.

I think everything needs more salt.

October 18, 2011 – Bonus Photo
Mid-Day Sun
Madeline had a lunchtime playdate today. As soon as I saw how beautiful the light was, I silently cursed myself for not having my long lens with me. Man, was it ever gorgeous! Want this for your very own? The print is available right this very second in my Etsy shop. Use code OCTSAVINGS at check-out this month for free shipping during October in the US.

Fried Chicken
Recipe courtesy of Handmade from the Home


The night before:
1 whole chicken, cut into 8 pieces*
3 T. Cayenne Pepper
3 T. Paprika
6 sprigs Fresh Poultry Herbs (oregano, rosemary, thyme, sage)
4 cloves garlic, smashed
Salt and Pepper
1 carton buttermilk

  1. In a shallow dish spread the chicken to make one layer.
  2. Sprinkle the the cayenne pepper, paprika, salt and pepper all over the chicken. Rub in to get a nice coat of the spices.
  3. Throw in the garlic, and herbs.
  4. Pour the butter milk all over the chicken. Make sure the chicken is covered in buttermilk, cover.
  5. Let sit in the frig over night or at least 8 hours. Turn the chicken over at least once.
The next day:
5 cups flour
3 cups Panko
2 T. Paprika
3 T. Cumin
2 T. Cayenne Pepper
Salt and Pepper
Cast Iron Pan
1 bottle Canola Oil
  1. Heat oven to 350 degrees. Add a cookie sheet rack on top of a baking sheet.
  2. Add oil to the cast iron pan (I used  a deep pot). DO NOT fill to the rim. Only add 3/4 full. Heat on medium/high heat.
  3. In a large grocery paper bag add all the dry ingredients (in purple). Shake well to mix the ingredients.
  4. Put no more than 3 buttermilk chickens in the paper bag. Shake well to coat chicken completely.
  5. Carefully place the chicken in the hot oil. Cook on one side for about 5 minutes or until lightly brown. Turn over and cook until lightly brown. * Do the same for the rest of the chicken.
  6. Take the half cooked chicken and put on the cookie sheet in the oven.
  7. Bake all the chicken in the oven for another 10-20 minutes or until done.
*this step will only brown the chicken. It is not cook all the way through. The chicken will finish cooking in the oven.
Side Note: Start with the breast, thighs, legs, then wings. Fry the largest pieces first because it takes the longest to cook in the oven.

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{ 4 comments… read them below or add one }

Autumn@Good Eats Girl October 18, 2011 at 10:04 pm

This looks amazing! YUM! I love fried chicken!


Lyann October 18, 2011 at 11:35 pm

Thank you so much for the mention! Your “almost healthy” ;) chicken looks good.


Joanne October 19, 2011 at 6:36 am

Everything in life definitely needs more salt.

And I love girl math. My favorite is – 5 small cookies are infinitely less bad than 1 medium cookie. Obviously.


Patsy October 19, 2011 at 9:34 am

Love that photo!

And, I do girl math, too… especially, when it comes to delicious food!


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