Baked Fried Chicken With Cauliflower Mash
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Baked Fried Chicken With Cauliflower Mash at home. This recipe makes 6 servings with 661 calories, 66g of protein, and 29g of fat each. For $4.0 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe from Foodista requires chicken, salt and pepper, dry mustard, and lemon juice. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a rather pricey main course. Overall, this recipe earns an awesome spoonacular score of 92%. Similar recipes include Sticky Honey Sriracha Cauliflower "wings" (Baked or Fried), Cauliflower Mash, and The Best Cauliflower Mash Ever.
Servings: 6
Ingredients:
1/4 cup buttermilk
1 1/2 cups buttermilk
2 heads of cauliflower
Cauliflower Mash
1/2 teaspoon cayenne pepper
Chicken (Baked chicken recipe adapted from Epicurious.com)
3 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
6 tablespoons flour
2 garlic cloves, pressed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel
1/4 cup low fat sour cream
1 1/2 cups whole wheat panko
1 teaspoon Paprika
1/2 cup grated Parmesan cheese
1/4 cup low fat ricotta
Salt and pepper
2 pounds boneless, skinless chicken breast
1 tablespoon minced thyme
Equipment:
whisk
bowl
baking sheet
wire rack
frying pan
blender
Cooking instruction summary:
- For marinade:
- Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.
- Whisk all marinade ingredients (except for the chicken) in large bowl.
- Add chicken and coat in marinade.
- Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.
- For breading:
- Preheat to 450F
- Mix breading ingredients large bowl. Place wire rack on baking sheets. Remove chicken breast from bowl and place in coating mixture. Transfer to rack. Repeat with remaining chicken breasts.- Place chicken breasts on rack and spray with olive oil .
- Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.
- For Cauliflower:
- Cut up cauliflower in small pieces.
- Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)
- Cook until tender.
- Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.
- In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)
Step by step:
1. For marinade:Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.
2. Whisk all marinade ingredients (except for the chicken) in large bowl.
3. Add chicken and coat in marinade.Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.For breading:Preheat to 450F
4. Mix breading ingredients large bowl.
5. Place wire rack on baking sheets.
6. Remove chicken breast from bowl and place in coating mixture.
7. Transfer to rack. Repeat with remaining chicken breasts.-
8. Place chicken breasts on rack and spray with olive oil .
Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.For Cauliflower
1. Cut up cauliflower in small pieces.
2. Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)Cook until tender.
3. Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)
Nutrition Information:
covered percent of daily need
