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
Ingredients:
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:
Preheat oven to 375
Grease baking sheet
Mix egg whites and almond milk in a bowl
Process about 1 cup almonds to make almond meal
Mix seasonings and almond flour and almond meal in a bowl
Dip chicken tenders 1 at a time in egg wash
Dip chicken tenders 1 at a time in almond coating
Lay tenders on baking sheet
Put chicken in oven
Cook for about 20 minutes
Sweet Potato Mash
Ingredients:
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;
Pre roast sweet potatoes
Mash sweet potatoes with skin on in large bowl
Add the stevia, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes.
Mash to your desired texture, season with S & P and serve warm
Brussels Sprouts
Ingredients:
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:
Preheat the oven to 350 degrees
Trim and slice your brussels sprouts in half. Make sure to remove any dead leaves as you’re doing this
Mix olive oil and spices in a bowl
Toss the sliced brussels sprouts with 2 tablespoons olive oil, salt, black pepper and garlic powder
Put in an baking dish
Bake for 20 min
Shake the pan at 10 minutes to make sure that they are cooked evenly
After 20 minutes is up, test for doneness by sticking a fork in one to see if you can easily pierce it
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
Ingredients:
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:
soak butchered chicken in buttermilk for at least 12 hours to let the enzymes work on the chicken, but not more than 48 hours.
Pull from soak, dredge in flour, another quick dip in the soak, once more in the flour and
straight into a hot (330′) fryer.
Fry white for 10-12 minutes, dark for 15-18 minutes
let rest for another 5-7 before eating.
Sweet Potato Squares
Ingredients:
2 pounds red-skinned
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Cooking instructions:
Preheat oven to 350 degrees F
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish or something similar
In a small bowl whisk together olive oil, honey and lemon juice
Pour mixture over potatoes and toss to coat
Sprinkle with the salt
bake, stirring occasionally, for about 1 hour, until potatoes are tender
Brussels Sprouts
Ingredients:
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:
Cut the brussels sprouts in half lengthwise, from top to bottom
Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes
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
Toss the roasted Brussels with the crispy bacon into a serving bowl using a peeler, shave a few slices of Parm on top