Today Show: Cat Cora’s Crunchalicious Baked Fried Chicken
Chef Cat Cora has a new, healthy take on fried chicken. It’s easy and baked, so you don’t have the calories. You take corn flakes and flour for the coating, and you can make this recipe gluten-free just by getting rice flour and gluten-free corn flakes. Also, getting a whole chicken and having a butcher cut it up is a lot cheaper.
- 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 your oven to 425 degrees and create an assembly line of bowls for your three mixtures. In a bowl, whisk together buttermilk with mustard, herbs, spices, salt and pepper. Rinse your chicken before you coat it, patting it dry. Season the flour with light salt and pepper, then flip the chicken in the flour a few times. Dip it in the buttermilk mix, and then flip it in the cornflakes.
Place these in an olive oiled baking dish and bake for 40 to 50 minutes until cooked through and crispy. This recipe will keep nice and crunchy for picnics and Cat Corra said it’s delicious cold.
Today Show: Cat Cora’s Greek Yogurt Parfait with Seasonal Fruit
For dessert, try the easiest and most refreshing summer treat. Layer greek yogurt or regular vanilla yogurt in a glass or cup. Greek yogurt is thicker and creamier than regular yogurt. In between the layers, put a sprinkle of crush graham crackers, a layer of diced fruit and berries, and then top with another layer of yogurt. Repeat this pattern until your glass is full. It’s healthy, sweet, and totally satisfying!