I’m riffing on healthy “junk food” recipes for kids at Village Voices today. That’s right, tricking the little blighters into thinking you’re feeding them high-fat rubbish when it’s really a low-fat meal.
Check it out at http://blogs.kidspot.com.au/villagevoices/junk-food-makeovers/
Here’s a little something I whipped up on Sunday night, prior to Sprog 1’s medical crisis.
RECIPE: OVEN-FRIED CHICKEN
1/2 cup buttermilk
4 chicken thigh cutlets
20g plain flour
1 teaspoon celery salt
1/2 teaspoon smoked paprika
Rice bran oil cooking spray
METHOD: Stir Tabasco into buttermilk and pour into a flat-bottomed casserole dish. Coat the chicken pieces with the buttermilk mixture and refrigerate for a few hours (or overnight). Preheat oven to 200C. Place Cornflakes, flour, celery salt and smoked paprika in a large zip-lock bag. Shake to combine. Use a rolling pin to crush the Cornflakes. Pour into a shallow dish. Gently roll the chicken pieces in the crushed Cornflake mixture. Place on baking paper on a baking tray. Spray with rice bran oil cooking spray. Bake in oven for 30 minutes. Turn pieces over. Spray with rice bran oil cooking spray. Bake 15-20 minutes longer until cooked through (check with a skewer to see if juices run clear). Serve with mashed potatoes or oven-baked fries, veggies, salad or homemade coleslaw with a low-fat (and low sugar!) dressing.