Are you familiar with QVC? Of course you are! I can’t remember when I first started watching QVC, but it had to be sometime in the early 90’s. It was one of the channels I zeroed in on when we first got cable where we lived.
One of the things that has always made QVC so enjoyable for me is the hosts. They’re all so engaging and knowledgeable about their products and one of my favorites is David Venable. I always enjoy his show “In the Kitchen with David®,” and often have it on my television while I’m working in the kitchen on Sunday afternoons. His cooking demonstrations, on-air guests, and celebrity appearances keep the show interesting and David himself is just a joy to watch. He always has a smile on his face and seems to genuinely love the work he does.
I was recently asked to review David’s second cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook, and I happily agreed. It was just released in October and features more than 100 recipes that highlight his spin on traditional comfort food favorites. The book itself is beautiful. It contains lots of photos and stories from David about the recipes that are included. If you have cooks on your Christmas list, this would be a fantastic gift for them!
When selecting a recipe from the cookbook to share with you, I was, of course, drawn to all those that had a bit of “southern-ness” and ultimately selected this Skinny Fried Chicken. If you’re looking for an oven-baked option for “fried” chicken, this is your recipe!
Place the prepared chicken breasts in a plastic bag with the buttermilk and hot sauce. Shake the bag to evenly distribute the buttermilk and hot sauce throughout the chicken breasts. Marinate at least 2 hours and up to overnight.
When ready to cook, preheat the oven to 400 degrees. Place a wire rack on a baking sheet and spray generously with cooking spray.
Combine the cornflake crumbs and remaining ingredients in a large bowl and stir until very well combined.
(Note: you can make your own cornflake crumbs if you’d like. It takes about 1 cup of corn flakes to make 1/2 cup of crumbs, so for this recipe you’d need 6 cups of corn flakes. Place them in a plastic bag and roll with a rolling pin until they’re coarse crumbs. Easy!)
Place the flour on a plate. Remove the chicken from the marinade allowing as much of the marinade as possible to remain in the bag and place them on a separate plate. Pour the marinade into a medium bowl or onto a plate. Dredge each chicken breast in the flour. Then dip the breast into the marinade, and last into the cornflake mixture.
Arrange the coated chicken breasts on the prepared wire rack. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and continue cooking until crispy, approximately 15-20 minutes.
Enjoy! Recipe from "Back Around the Table" by David Venable.
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Recipe from "Back Around the Table" by David Venable.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
More oven “fried” chicken recipes from around the internet:
- Buttermilk Oven “Fried” Chicken from Two Peas and Their Pod
- The Only Oven Fried Chicken Recipe You Need from Everyday Maven
- Oven Fried Southern Chicken with Sweet Honey Bourbon Sauce from Half Baked Harvest
- Crispy Oven Fried Chicken with Gravy from 101 Cooking for Two
- Crispy Baked Fried Chicken from The Bitten Word
What I was up to…
- One year ago: Marbled Brownies
- Two years ago: Turkey, Mushroom, and Potato Soup
- Three years ago: Gingerbread Apple Cobbler
- Four years ago: Two Thanksgiving Relishes – Kumquat & Dried Cherry Chutney and Cranberry-Orange Relish
- Five years ago: Cinnamon Pumpkin Seed Brittle