Today I did a southern classic and dressed it up with a modern twist. I took Martha’s Buttermilk Fried Chicken recipe from page 187, but I made it with chicken breasts and used them as the centerpiece of a salad.
I know this has the potential to make almost everyone angry at me! Devotees of traditional southern fried chicken could be taken aback at the audacity of ripping it away from its comfort food roots that are intended to be enjoyed with sides like buttermilk biscuits, gravy and mashed potatoes. While advocates of healthy eating tend to avoid any frying at all and typically suggest baking and grilling as the best way to lighten up fat and calorie rich dishes.
That’s why I wanted to unite a crispy and decadent fried chicken with healthy and nutritious fruits and veggies into one flavor packed meal! Because I believe there’s no one “right” way to eat. Frying gets a bad rap! When food is fried right it should be light, with just the perfect amount of crispiness. When fried food tastes heavy and greasy it means it wasn’t fried well.
I followed Martha’s fried chicken recipe closely, except for using only the breast instead of a whole fryer chicken. Then I made a drunken fig jam from fresh figs right off the tree (yes, I am pretty lucky to have my own fig tree!) I cut up some romaine hearts of lettuce; made a lemon/jalapeño vinaigrette dressing, and topped it all with some crispy fried shallots. The tender fried chicken merged perfectly with all the hot, sour and sweet elements!
Jeff has lost over 100 lbs over the last two years and he looks and feels better than ever! He’s struggled with his weight most of his life and he’s tried every deprivational diet in the book; diets that would take the weight off quickly and leave him heavier and sicker in the long run. It’s only after he stopped counting every calorie, and carb and gram of fat that he learned he could eat well and also be truly satisfied – and that’s when the weight came off in a healthy way. He inspires me to always find new and exciting ways to cook healthy food while never, ever sacrificing flavor in the process.
