In the UK Southern Fried Chicken isn’t as ‘big’ as in the UK, but I do love a KFC every now and again. Something about the spicy, crunchy coating and the tender chicken (I’m a boneless gal, 100%) with a little bit of heat is right up my alley!
But, this is a health blog, so no, I’m not suggesting we all go out and get a bucket to share. Instead, this week I created homemade ‘Southern Baked Chicken’ which had both crunchy spicy coating and tender chicken, without all the fat, additives and salt!
Ingredients (Serves 2)
2 x chicken breasts
1 x Handful of tortilla crisps/nacho chips (crushed)
1 x Heaped tablespoon of sesame seeds
1 x Teaspoon of smoked paprika
1 x Teaspoon of chilli flakes
- Tenderise the chicken breasts so they are about 1 to 1.5 centimeters thick (I have a mallet but you can use a rolling pin or even the back of a spoon)
- On a plate or flat surface, combine the chips, sesame seeds and spices
- Lay a chicken breast in the coating mixture and press firmly, then repeat on the other side
- Repeat the above for the second chicken breast
- Place the chicken breasts onto a baking sheet and bake for about 20 minutes.
- Check after 15 minutes to make sure nothing’s burning. If things are looking too dark, turn the oven down. If the coating doesn’t look at all crispy, turn the temperature up!
- Make sure the chicken is cooked thoroughly before serving!
I served mine with some veggies – roasted corn, mangetout, asparagus and some homemade potato wedges! And they made delicious leftovers the next day!
If you make this let me know in the comments!