Southern Fried Skinnyfied Episode 1 Recipes

Monday, May 25, 2015 - 9:30pm
by Meg Drake

Hello RIDE Nation,

We hope you enjoyed the premiere episode of Southern Fried Skinnyfied!

Below you will find details for both Paige and Chef Jerrett Joslin’s fried chicken recipes. Which one are you going to try first? The healthier, jockey version or the heartier, cowboy-styled meal?

Jockey Style with Paige: 

Oven Fried Chicken


  • 2 egg whites

  • ¼ cup almond milk

  • ½ cup almond flour

  • ½ cup almond meal (skin on)

  • 10 chicken tenders

  • salt & pepper

  • 1 tsp smoked sea salt with green chiles

  • 1 tsp Creole Seasoning

Cooking instructions:

  1. Preheat oven to 375

  2. Grease baking sheet

  3. Mix egg whites and almond milk in a bowl

  4. Process about 1 cup almonds to make almond meal

  5. Mix seasonings and almond flour and almond meal in a bowl

  6. Dip chicken tenders 1 at a time in egg wash

  7. Dip chicken tenders 1 at a time in almond coating

  8. Lay tenders on baking sheet

  9. Put chicken in oven

  10. Cook for about 20 minutes

Sweet Potato Mash


  • 4 sweet potatoes roasted until tender (at 500 degrees for 1.5 hours)

  • 1 tablespoon stevia* optional

  • 1 tablespoon maple syrup* optional

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup Greek yogurt

  • Salt & pepper for taste

Cooking instructions;

  1. Pre roast sweet potatoes

  2. Mash sweet potatoes with skin on in large bowl

  3. Add the stevia, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes.

  4. Mash to your desired texture, season with S & P and serve warm

Brussels Sprouts


  • 1 1/2 pounds brussels sprouts, trimmed and sliced in half

  • 2 tablespoons olive oil

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1 tbl truffle oil

  • 2 tbl Parmesan

Cooking instructions:

  1. Preheat the oven to 350 degrees

  2. Trim and slice your brussels sprouts in half.  Make sure to remove any dead leaves as you’re doing this

  3. Mix olive oil and spices in a bowl

  4. Toss the sliced brussels sprouts with 2 tablespoons olive oil, salt, black pepper and garlic powder

  5. Put in an baking dish

  6. Bake for 20 min

  7. Shake the pan at 10 minutes to make sure that they are cooked evenly

  8. After 20 minutes is up, test for doneness by sticking a fork in one to see if you can easily pierce it

  9. If they’re cooked to your liking, remove from the oven, drizzle truffle oil over top and toss with parmesan


Cowboy Style with Jerrett:

Fried Chicken


Flour –

  • 3 C flour

  • 2 T garlic powder

  • 2 T onion powder

  • .5T each paprika and cayenne

  • .5T each kosher salt and black pepper

Buttermilk soak –

  • 1 qt buttermilk

  • 2 T paprika

  • 1 t cayenne

Cooking instructions:

  1. soak butchered chicken in buttermilk for at least 12 hours to let the enzymes work on the chicken, but not more than 48 hours.

  2. Pull from soak, dredge in flour, another quick dip in the soak, once more in the flour and

  3. straight into a hot (330′) fryer.

  4. Fry white for 10-12 minutes, dark for 15-18 minutes

  5. let rest for another 5-7 before eating.

Sweet Potato Squares


  • 2 pounds red-skinned

  • 2 tablespoons olive oil

  • 2 tablespoons honey

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon salt

Cooking instructions:

  1. Preheat oven to 350 degrees F

  2. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish or something similar

  3. In a small bowl whisk together olive oil, honey and lemon juice

  4. Pour mixture over potatoes and toss to coat

  5. Sprinkle with the salt

  6. bake, stirring occasionally, for about 1 hour, until potatoes are tender

Brussels Sprouts


  • 12 Brussels sprouts

  • Extra-virgin olive oil

  • Kosher salt

  • Pinch crushed red pepper flakes

  • 1/4 cup pine nuts

  • 2 slices slab bacon, cut into lardons

  • 1 block Parmigiano-reggiano

Cooking instructions:

  1. Cut the brussels sprouts in half lengthwise, from top to bottom

  2. Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes

  3. While the sprouts are roasting, put the bacon in a small sauté pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan

  4. Toss the roasted Brussels with the crispy bacon into a serving bowl using a peeler, shave a few slices of Parm on top