Part of the hesitation to do fried chicken on the blog was because, well, let’s face it, have you ever had oven-baked fried chicken better than the fried version?
There’s just something about buttermilk-soaked, double-breaded chicken going from drab to fab in a vat of hot oil that I never thought could be beat.
Before starting this blog, deep-fry oil and cheese were two staples of my not-so-nutritional nutrition plan. But after several weeks of eating Chef Brian’s dishes – most prepared with only 1 teaspoon to 1 tablespoon of oil per serving – I just can’t eat oily foods like I used to.
That’s where Week 15, Meal 3: “Fried” chicken with collard greens and ham hock comes in handy.
I’ve had plenty of “oven-fried” chicken before, Shake ‘n’ Bake and homespun versions, but nothing has come close to matching the explosive flavor or undeniable crunch of Chef Brian’s baked goods. Continue reading Week 15, Meal 3: “Fried” chicken with collard greens and ham hock