I love fried chicken. And I know it isn't good for me to have the "real thing" -- too much fat, which means a big case of heartburn
For quite a while I've been fiddling around with different things to try and find something that satisfies that fried chicken taste without the pain
Last night was the latest attempt, and the results were great
So, here's what I did.
1 medium chicken, cut into pieces (you could use pre-cut pieces all of one kind, say drumsticks or thighs or whatever you like)
12 soda crackers
1 tsp paprika
Ahead of time, wash the chicken pieces, trim the extra visable fat off with kitchen shears or a sharp knife
Bring a small amount of water (about 1 to 1 1/2 inches deep) to a boil in a pan large enough for either your steamer basket or a small collandar to fit in.
Put the chicken pieces in the steamer over the water (chicken should not touch the water level). Reduce the heat to medium and steam for 10 minutes.
Drain the chicken on a rack
NOTE: If it's going to be longer than about 15 minutes before you move to the next step, put the chicken pieces in the refrigerator until you are ready to cook them. The steaming could actually be done the night before or the morning off before you head off to work if that fits your schedule.
At cooking time, heat the oven to 375 degrees
Line your pan (I used a jelly roll pan, but a large cookie sheet would work) with parchment paper and set a rack on top of the parchment
In a zip top bag, crush the crackers until there are no big pieces (you're looking for the texture of cornmeal). Add the paprika and mix well.
Dip each piece of cooled chicken in water then put into the bag and shake, coating completely.
Place chicken on rack so the pieces don't touch each other.
Bake for 25 minutes, turn each piece over, bake for an additional 25 minutes or until the chicken is totally cooked.