Monday, May 16, 2011

Frying.... but not quite!

You know how fried stuff tastes so good, but every morsel is accompanied by the weight of how unhealthy it is? The guilt has made me avoid the Chicken Parmigianas of this world in favor of the grilled, baked and oven-roasted. NO MORE! 

I was going through one of my cookbooks and found this method of cooking crumb-fried fish... OVEN FRYING!! And since I haven't experimented in a while, I made this variation on the theme... with chicken! And it was gooooood!! (My very captive audience of two will attest to that, or maybe it was the beeeyoooteeful single malt that accompanied it!)

From mad mallu's monologue

From mad mallu's monologue
I paired the chicken with mashed potatoes and a red wine reduction mushroom sauce! 
And in case you're wondering how to make this, here goes the recipe! This is another one of my own recipes, so when you make it, do think of me! Bon Appetit!

Oven Fried Crumbed Chicken Breast
Chicken Marinade:
Olive Oil
Garlic Salt
Lemon Juice
Mustard Sauce
Filleted Chicken Breasts

Crust Mixture:
Bread Crumbs 
Garlic Bread Seasoning (I used Keya's readymade Seasoning)
Garlic Salt (Yes, I LOVE my garlic!!)

- Dip chicken in marinade to cover (Always stir the marinade before each fillet you dip!)
- Dredge in the crust mixture to coat completely.
- Spread on a baking dish
- Spray with oil spray (I used Pam butter flavour... you can also drizzle with oil or dot with butter, but that kinda defeats the low-fatness of the recipe!!)
- Preheat oven to 185 degrees C.
- Bake the first side at 185 degrees for 15 minutes
- Turn the chicken over and bake the second side at 185 for 10 minutes.

Quick, easy, lowfat crumb fried chicken... Voila!!