Eating better in the New Year doesn’t mean giving up the Southern food you crave. This lighter version of Skillet-Fried Chicken starts with super-thin pieces of chicken, which allows you to get a crunchy crust with much less oil. Served over skillet-charred romaine and tomatoes with a creamy dressing, it’s comfort food you can feel good about.
Skillet-Fried Chicken
2017-01-06 04:08:04
Makes 4 servings
Ingredients
- 4 chicken cutlets
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup stone-ground white cornmeal
- ¼ cup quick-cooking grits (not instant)
- 1 teaspoon garlic salt
- ⅛ teaspoon ground red pepper
- 1 cup reduced-fat buttermilk
- ¼ cup reduced-fat plain Greek yogurt
- 1 tablespoon whole grain mustard
- 4 to 6 tablespoons canola oil, divided
Instructions
- Place chicken between 2 pieces of parchment paper. Using a rolling pin, gently pound to an even ¼-inch thickness. Sprinkle with salt and black pepper. Set aside.
- In a shallow dish, stir together cornmeal, grits, garlic salt, and red pepper. In another shallow dish, whisk together buttermilk, yogurt, and mustard.
- Dip chicken in buttermilk mixture, draining excess. Dredge in cornmeal mixture, shaking off excess.
- In a large cast-iron skillet, heat 4 tablespoons canola oil over medium heat. Cook chicken in batches, turning occasionally, until browned and crisp, 4 to 5 minutes per side. (Add additional canola oil, if needed.) If not serving immediately, place on a wire rack on a rimmed baking sheet, and keep warm in a 200° oven.
Taste of the South https://tasteofthesouthmagazine.com/
Charred Romaine and Cherry Tomatoes
2017-01-06 04:15:24
Makes 4 servings
Ingredients
- 1 pint Cherry Tomatoes
- Two Hearts of Romaine Lettuce
Instructions
- Drain all but 1 tablespoon oil from skillet; increase heat to medium-high. Add 1 pint cherry tomatoes; stir occasionally, until charred, approximately 3 minutes. Set tomatoes aside; wipe skillet. Slice two hearts of romaine lettuce in half vertically. Place two halves in skillet, cut side down. Cook until charred, 1 minute per side. Repeat with remaining romaine halves.
Taste of the South https://tasteofthesouthmagazine.com/
Buttermilk Ranch Dressing
2017-01-06 04:17:37
Makes 4 servings
Ingredients
- ¾ cup reduced-fat buttermilk
- 2 tablespoons reduced-fat plain Greek yogurt
- 2 teaspoons whole grain mustard
- 1 tablespoon chopped fresh chives
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together ¾ cup reduced-fat buttermilk, 2 tablespoons reduced-fat plain Greek yogurt, 2 teaspoons whole grain mustard, 1 tablespoon chopped fresh chives, ½ teaspoon garlic salt, and ¼ teaspoon ground black pepper.
Taste of the South https://tasteofthesouthmagazine.com/
