Find fun things to doin the Atlanta, GA area
Posted: 1:06 p.m. Friday, Feb. 8, 2013
“An Evening With Bobby Deen, ‘From Mama’s Table to Mine’” discussion and book signing
7 p.m. Feb. 19. $10. Atlanta History Center, 130 W. Paces Ferry Road N.W., Atlanta. 404-814-4150, www.atlantahistorycenter.com/cms/Lectures+/494.html.
Bobby Deen’s trimmed-down Crispy Oven-Fried Chicken
Hands on: 15 minutes
Total time: 45 minutes, plus time for soaking
Bobby Deen says the key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What you’ll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating.
1/3 cup 1 percent buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried breadcrumbs
1. In a medium bowl, whisk together the buttermilk, chives, mustard and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
2. Preheat the oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.
3. Remove the chicken from the marinade and season it with salt and pepper. Place the breadcrumbs in a wide, shallow bowl. Dip the chicken into the breadcrumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.
The before and after
Before: 40 grams of fat and 797 calories
With this recipe: 10 grams of fat and 342 calories
To make this dish just a little more decadent without adding too many more calories, Bobby Deen likes to grate some Parmesan or Pecorino Romano into the breadcrumbs. About 2 tablespoons should give you a nice cheesy flavor in your crust.