Do you get tired of eating the same meals over and over again? I am guilty of falling into this rut myself, between Spaghetti Wednesday and Friday Night Pizza making a regular appearance on my weekly meal plan. I was so glad to have the opportunity to partner with QVC to review a new cookbook from the host of their popular cooking and dining show “In the Kitchen with David®”.
I love it when something like David Venable’s Back Around the Table: An “In the Kitchen with David” Cookbook comes along, offering a unique twist on comfort food and some of our family favorites. I have been watching the lovable and often hilarious host, David Venable, on QVC for years where he offers cooking demonstrations and product information, and much more. Already a fan of his best-selling cookbook published in 2012, I knew this newest cookbook would not disappoint.
The forward of the book was written by another of my favorite foodies, Ree Drummond, who gives the cookbook very high praises. After seeing that, I knew I was in for a real treat.
I absolutely love that “Back Around the Table” offers recipes for practical family meals, foods like Turkey Meatloaf and Chicken Tortilla Soup. Skinny Fried Chicken was the first recipe I made from this cookbook. With all of the temptations of the holidays, I am in desperate need of skinnier versions of my favorite foods. Fried chicken is a staple here in the south, and is probably my favorite comfort food. A skinny version of this family favorite is most welcome.
I am so happy to report that David’s Skinny Fried Chicken is downright delectable. So crunchy and moist, the oven baked chicken breasts were cooked to perfection. I served the chicken over a bed of greens for a simple and well balanced dinner.
Skinny Fried Chicken from David Venable
”One of the dishes at the top of my comfort-food food chain is Southern fried chicken. As good as crisp-on-the-outside, moist-on-the-inside fried chicken is, it’s not exactly something to eat frequently. The good news is that I’ve found a way to make flavorful fried chicken with less fat and far fewer calories in every piece. A crispy cornflake coating and just the right spices make this dish a satisfying home run. Now, you can have your fried chicken and eat it, too.”
Makes 12 servings
12 boneless, skinless chicken breasts, pounded to ½ inch thick
2 cups buttermilk
1 tablespoon hot sauce
Vegetable oil spray
½ cup all-purpose flour
3 cups cornflake crumbs
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon poultry seasoning
Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
Doesn’t that look crispy and delicious?
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
Skinny Fried Chicken from David Venable
Ingredients
- 12 boneless skinless chicken breasts, pounded to ½ inch thick
- 2 cups buttermilk
- 1 tablespoon hot sauce
- Vegetable oil spray
- ½ cup all-purpose flour
- 3 cups cornflake crumbs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon poultry seasoning
Instructions
- Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
- Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.
