Baked Fried Chicken With Cauliflower Mash Recipe

Name: Baked Fried Chicken With Cauliflower Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups buttermilk; 3 tablespoons dijon mustard; 2 tablespoons fresh lemon juice; 2 garlic cloves pressed; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; salt; pepper; 2 pounds boneless skinless chicken breast; 1 1/2 cups whole wheat panko; 1/2 cup grated Parmesan cheese; 6 tablespoons flour; 1 tablespoon thyme minced; 2 teaspoons lemon peel; 1 1/2 teaspoons dry mustard; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; salt; pepper; olive oil spray like PAM; 2 heads cauliflower; 1/4 cup buttermilk; 1/4 cup low-fat sour cream; 1/4 cup low fat ricotta; salt; pepper

Servings: persons

1 1/2 cups buttermilk
3 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves pressed
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt
pepper
2 pounds boneless skinless chicken breast
1 1/2 cups whole wheat panko
1/2 cup grated Parmesan cheese
6 tablespoons flour
1 tablespoon thyme minced
2 teaspoons lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt
pepper
olive oil spray like PAM
2 heads cauliflower
1/4 cup buttermilk
1/4 cup low-fat sour cream
1/4 cup low fat ricotta
salt
pepper

1
Mix breading ingredients large bowl. Place wire rack on baking sheets. Remove chicken breast from bowl and place in coating mixture. Transfer to rack. Repeat with remaining chicken breasts.- Place chicken breasts on rack and spray with olive oil .
2
Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155u00b0F.
3
Cut up cauliflower in small pieces.
4
Place in large saute pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)
5
Cook until tender.
6
Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.

1608

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 3 tablespoons dijon mustard, 2 tablespoons fresh lemon juice, 2 garlic cloves pressed, and more.

Yes, Baked Fried Chicken With Cauliflower Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fried Chicken With Cauliflower Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions