Oven "Fried" Maple Chicken- yet another delicious and creative twist to a classic, brought to you by Candice Kumi. She is the author of one of my favorite cookbooks, "Pretty Delicious." If you've been following this blog, this is the same source as the Pumpkin Pie Pancakes with Apple Butter, Black Bean and Banana Empandas, SoCal Quinoa and Cranberry Protein Plate, and Pearl Barley with Peas and Edamame. I've never been a cheerleader but I enjoy the simple, healthy, and straightforward recipes in this book.
Now about this chicken.
I will be direct: if you have a serious craving for fried chicken- this is not the recipe for you. Just get it over with and make some good old fashioned fried bird. As stated, this recipe is a creative twist to a classic; there's simply no substitute for the real deal. Don't let that deter you from giving it a shot; the hubby is a huge lover of chicken and even he was impressed with this version. It's flavorful and fun!
What this Oven Fried Maple Chicken lacks in the oily crunch, it makes up for in time and nutrition. You don't have to brine for hours or deal with an angry frying machine. Simply marinate the chicken in a mix of maple syrup and low-fat buttermilk, coat in panko, and then bake till it's a lovely toasted brown. It reminds me of the Japanese dish, Katsu, but dressed up for breakfast. The sweetness of the maple compliments the savory crunch of the panko beautifully. Throw it on top of waffles or pancakes and top with a lil more maple syrup. We enjoyed ours with blueberry pancakes.
Voila! An elegant addition to spice up your usual Sunday brunch routine. For the recipe, check out Pretty Delicious (or take a peek at Cooking Claire's site as a little cheat-cheat).
