I call this chicken semi- fried as I don’t fry it the whole way through. I love the taste of fried chicken….but fried greasy food does not sit well in my tummy. The way I prepare it, the oil is not being soaked up by the chicken, I use just enough oil to lightly brown the skin.
I simply brown the skin so it gets crispy and fried like texture while its baking.
So here goes to make my semi- fried chicken!
Moist and delicious!
What you will need:
- 2 Whole chickens cut up
- 1 Cup buttermilk
- Salt and pepper
- 1 cup or more of flour
Seasonings for the flour:
- Salt
- Pepper
- Garlic salt
- Seasoning salt
- Poultry seasoning
- Paprika
In a large bowl add the chicken, combine with buttermilk salt and pepper. Let marinate for a few hours in the fridge.
Combine flour with seasonings.
Dip chicken in the flour mixture.
Heat a little coconut oil in your skillet make sure its hot, pan fry chicken skin down till lightly brown takes about 3-5 minutes, flip on other side to get crispy, transfer onto parchment paper lined baking sheet, and bake at 375 uncovered for 1 hour or till chicken is done, check with meat thermometer or till chicken juices run clear. Enjoy:)
That corner piece is mine…oh ya:)
Here is another version that we enjoy a lot as well!
What you need:
- Skinless boneless chicken thighs
- Plain yogurt
- Panko crumbs
Seasonings:
- Montreal chicken spice
- Seasoning salt
- Garlic salt
- Black pepper
- Paprika
Combine the Panko crumbs and seasonings, dip chicken pieces into yogurt and bread the chicken with the seasoned crumbs.
Pan fry with a little coconut oil, till becomes golden, transfer to baking sheet with parchment, bake at 375 for 1 hour or till chicken is done.
