Fried chicken is the ultimate Southern comfort food. The frying and high content in oil, however, put it high on the list of unhealthy dishes. In this recipe, the combination of panko and sour cream substitute flour and oil to provide a healthier version of the same crispy Southern fried chicken we’ve all come to know and love.
Medium Bowl
Large Bowl
Large Pan
Large Ovenproof Pan
Ingredients
12-ounce Chicken Thighs
0.5 cup Panko
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 Corn on the Cob *option to use can corn if you’re lazy
2 tablespoon Sour Cream
2 Cucumber
4-ounce Grape Tomatoes
2 tablespoon White Wine Vinegar
1 Lemon
0.25-ounce Chives
1 tablespoon Butter
1 tablespoon Extra Virgin Olive Oil
Salt
Pepper
INSTRUCTIONS
Wash and dry all produce
Cut the veggies: Shuck and cut the corn kernels off the cob. Thinly slice the cucumbers. Halve the tomatoes. Thinly slice the chives. Cut the lemon into wedges.
Make the salad: Toss the cucumbers, tomatoes, vinegar, 1 Tablespoon chives, and a large drizzle of olive oil together in a medium bowl. Season with salt and pepper to taste.
Prepare the chicken: In a large bowl, combine the panko, paprika, garlic powder, and a large pinch of salt and pepper. In a medium bowl, place the chicken, 2 Tablespoons sour cream, and a large pinch of salt and pepper. Thoroughly coat the chicken in sour cream then press each chicken thigh into the large bowl of panko mixture. Set aside.
Cook the chicken: Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Once hot, add the chicken. Cook the chicken for 3-4 minutes per side, until golden brown but not yet cooked through. Reduce the heat if the chicken is browning too quickly. Transfer the pan to the oven to finish cooking for about 8 minutes.
Cook the corn: While the chicken is cooking, brown 1 tablespoon butter in a large pan over medium heat. Once melted, add the corn. Cook, tossing, for about 3-4 minutes, until the corn is golden and the butter is browned and fragrant. Season with salt and pepper to taste.
Serve: Serve crispy panko chicken alongside cucumber tomato salad and corn. Squeeze the lemon wedges over the chicken and garnish with the remaining chives
Bon appétit!
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