Why, you create a mock up of course. In this case, involving cornflakes.
I remembered that I had hungrily Pin-interested something of the sort late one night, so I dug around and found some recipes. The following is a conflation of a few that I discovered as well as the recipe on the back of the Kelloggs box.
The end result was satisfying, to say the least, and pretty fun to make too.
Healthy Crispy Baked “Fried Chicken”
- 8-10 chicken drumsticks or thighs
- 3/4 cup plain yogurt
- 1 tablespoon paprika
- 3 cloves garlic- crushed
- salt and pepper (1/2 teaspoon each)
- liquid smoke
- 1 egg
- 1/2 cup all purpose flour
- 3 tablespoons coconut oil
- 1 tablespoon Dijon
- 1 cup milk
- 2 cups (or more) crumbled cornflakes
- Combine yogurt, salt and pepper, paprika, garlic, mustard and a few drops of liquid smoke in a medium sized bowl or ziplock bag. Combine chicken and coat. Let marinate for at least one hour, or as long as possible.
- Preheat oven to 350.
- In a medium sized bowl, mix flour, egg, milk and more salt, pepper and dash of paprika until smooth, to create a batter.
- In separate shallow bowl or pan, crush cornflakes.
- Remove chicken from marinade and dip into batter and then again into crushed cornflakes. Place evenly on a foiled and greased cooking pan.
- Drizzle coated chicken with melted coconut oil.
- Bake at 350 for one hour until tender, and chicken is no longer pink inside and juices run clear.
- Do not cover pan or turn chicken while baking. Serve hot.
I served the chicken up on baby spinach with a warm, limey blackened corn salad and roasted pickled beets (don’t ask what’s in the corn salad- I I made it in a rush and I honestly don’t recall- but I know that it includes bulgar wheat, fried onions and red pepper, cumin, parsley, cayenne, honey and lime). The pickled beet salad is from the Polish deli next door ( which I’m obsessed with, and often clean them out of their stock!)
I thought this meal came together bee-autifully.
Try it out, guilt free.