I have a secret. Like many foodies, I’m a little bit of a cookbook addict, so when I was asked to partner with QVC and check out a copy of popular cooking and dining show “In the Kitchen with David®” host, David Venable’s new cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook, I jumped at the chance. This is David Venable’s second cookbook and it was released this past October. The book features more than 100 brand-new recipes, as well as 30 fan favorites. Also highlighted are quite a few inventive spins on traditional comfort food like David Venable’s Skinny Fried Chicken Recipe.
The title of this recipe alone Skinny Fried Chicken had me completely intrigued. Even before I moved to the Atlanta, I grew up visiting my Auntie and Uncle on their farm in Willacoochee, Georgia every Summer. I’m no stranger to delicious homemade southern fried chicken. When you offer a way for me to make it and save on as much of the fat and calories as possible without sacrificing flavor, I’m all for giving it a try.
The key to really getting a good crunch on this oven fried chicken is the double dredging process. After the chicken is first marinated in buttermilk, second it’s dipped in flour, third dipped in buttermilk again, and then finally dredged in a mixture of spices and crunchy corn flake crumbs.
Once all the layers are complete, it’s important to bake the chicken breasts on a wire rack over a baking sheet. This allows the heat of the oven to completely surround all sides of the chicken breast to crisp it evenly. Pairing this super crunchy chicken with your favorite sides makes for a delightfully lighter dinner than traditionally fried chicken.
I’ve caught David’s cooking and dining show “In the Kitchen with David®,” multiple times while channel surfing, and I admit to stopping to watch more often than not. I’m always impressed by the flair David exhibits sharing great product information combined with interesting cooking demonstrations. It was no surprise to see Back Around the Table: An “In the Kitchen with David” Cookbook is filled with gorgeous pictures, personal stories from David, and over 156 recipes that offer something for everyone. The cookbook is the perfect holiday gift to everyone from your favorite foodie, the first time cook or seasoned chef.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
Recipe courtesy of Back Around the Table: An “In the Kitchen with David” Cookbook and shared with permission.
- 12 boneless, skinless chicken breasts, pounded to ½" thick
- 2 cups buttermilk
- 1 Tbsp hot sauce
- Vegetable oil spray
- ½ cup all-purpose flour
- 3 cups cornflake crumbs
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp poultry seasoning
- Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
- Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
- Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then, coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
- Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F. and bake until cooked through and crispy, 15–20 minutes.