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Baked Fried Chicken With Cauliflower Mash

45 min
6 servings
Health Score: 47/100
3.96 per serving
19 likes
Lunch Main Course Main Dish Dinner

Ingredients

  • 1/4 cup buttermilk
  • 1/4 cup cream (sour, low fat)
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup ricotta (low fat)
  • 1 1/2 cup buttermilk
  • 2 heads of cauliflower
  • 6 servings cauliflower
  • 1/2 tsp cayenne pepper
  • 6 servings chicken (Baked chicken recipe adapted from Epicurious.com)
  • 3 tbsp dijon mustard
  • 1 1/2 tsp mustard (dry)
  • 6 tbsp flour
  • 2 garlic cloves (pressed)
  • 2 tbsp juice of lemon (fresh)
  • 2 tsp lemon zest
  • 1 1/2 cup panko bread crumbs (whole wheat)
  • 1 tsp paprika
  • 6 servings kosher salt & pepper
  • 2 lb chicken breasts (boneless, skinless)
  • 1 tbsp thyme (minced)

About

If you want to add more Southern recipes to your recipe box, Baked Fried Chicken With Cauliflower Mash might be a recipe you should try. This recipe makes 6 servings with 662 calories, 66g of protein, and 29g of fat each. For $3.96 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It works well as a main course. 19 people found this recipe to be delicious and satisfying. If you have garlic cloves, dijon mustard, chicken, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a great spoonacular score of 92%. Sticky Honey Sriracha Cauliflower "wings" (Baked or Fried), Sticky Honey Sriracha Cauliflower "wings" (Baked or Fried), and Sticky Honey Sriracha Cauliflower "wings" (Baked or Fried) are very similar to this recipe.

Nutrition (per serving)

662kcal
Calories
33g
Carbohydrates
29g
Fat
6g
Fiber
66g
Protein
8g
Sugar

Instructions

  1. 1

    For marinade:Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.

  2. 2

    Whisk all marinade ingredients (except for the chicken) in large bowl.

  3. 3

    Add chicken and coat in marinade.Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.For breading:Preheat to 450F

  4. 4

    Mix breading ingredients large bowl.

  5. 5

    Place wire rack on baking sheets.

  6. 6

    Remove chicken breast from bowl and place in coating mixture.

  7. 7

    Transfer to rack. Repeat with remaining chicken breasts.-

  8. 8

    Place chicken breasts on rack and spray with olive oil .

  9. 1

    Cut up cauliflower in small pieces.

  10. 2

    Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)Cook until tender.

  11. 3

    Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)

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Preparation Details

Total Time: 45 minutes

Servings: 6

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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