Fearless Fried Chicken
by Missy Chase Lapine
Find yourself a clean bucket or pail, line it with parchment paper, and load it up with this crispy chicken. No child will guess it’s oven-fried and coated in whole grain!
Ingredients:
6 tablespoons White Puree (see Make-Ahead Recipe below)
1⁄4 cup Ground Almonds (see
4 skinless chicken breast halves, on the bone (about 2 pounds)
Directions:
Preheat the oven to 425 degrees. Spray a baking sheet with oil.
Combine the flour and salt in a shallow dish or plate. In another shallow dish, beat together the egg whites and the White or Orange Puree and place the mixture next to the flour. In a third shallow bowl or plate, combine the ground almonds, cornmeal, cayenne, onion powder, garlic powder, and freshly ground pepper; mix well.
Dredge the chicken breasts in the flour and shake off the excess. Dip the chicken in the egg mixture, and then in the cornmeal mixture. Press the breading evenly onto all sides of the chicken breasts.
Place the breaded chicken on the prepared baking sheet. Spray the top of the chicken with oil and bake for about 25 minutes. With a spatula, turn the breasts over once, spray with oil, and then return the baking sheet to the oven for another 20 to 25 minutes, until the coating is lightly browned, crisp, and the chicken is cooked through.
