Comfort food doesn’t have to be unhealthy. Here, we give a lighter version of fried chicken by removing the skin and dipping the chicken in buttermilk to make the panko crumbs and almonds stick. Then, we roast the chicken on a rack set over a baking sheet so air can circulate around the pieces.
- 8 chicken drumsticks, skin removed
- 1 1/4 cups crushed sliced almonds
- 1 1/4 cups panko bread crumbs
- 1/4 cup chopped fresh sage
- 2 cups buttermilk
- 1 cup low-sodium chicken stock
- 1 cup skim milk
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 tsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp white wine vinegar
- 1/4 tsp black pepper
- Preheat oven to 425°F. Coat a wire rack with nonstick spray and set inside a baking sheet.
- Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
- Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
- Roast chicken until crisp and golden brown, about 50 minutes. Remove from oven.
- Heat broth and milk in a saucepan over medium-low until simmering.
- Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
- Stir in thyme, salt, vinegar, and pepper, an cook until the gravy thickens, 3-4 minutes. Serves 4 (serving size: 2 drumsticks and 1/4 cup gravy).
Fried chicken isn’t complete without hash browns. Here is a less-starchy alternative: Squash & Parsnip Hash.
- 2 tbsp EVOO
- 4 cups diced butternut squash
- 4 cup diced parsnips
- 1 cup sliced shallots
- Heat oil in a large cast-iron skillet over medium-high until it shimmers, 1-2 minutes.
- Add squash and cook, without stirring, about 5 minutes. Add parsnips and cook 5 minutes, stirring. Add shallots and cook vegetables without stirring, until caramelized, 5 minutes.
- Turn pieces over and cook until browned, 3-5 minutes more. Serves 4 (serving size: 1 cup).