Crispy Baked “Fried Chicken

Fried food tastes delicious but packs on the pounds and makes you feel sluggish. Instead of frying chicken, bake it instead. Because you’re baking, you won’t need to use unhealthy oil, butter or added fat to the meal. Bake the chicken in buttermilk to keep it moist.


8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

4 cups cornflakes

2/3 cup buttermilk

2 tablespoons Dijon mustard

1/4 teaspoon cayenne pepper

1 1/2 teaspoons paprika

3/4 teaspoon ground sage


Preheat the oven to 425 degrees and place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water. In a bowl, season the flour with salt and ¼ teaspoon pepper. Roll each piece of chicken in the flour mixture and set aside. Crush the cornflakes by putting them in a resealable bag and rolling over them with a rolling pin. In a large bowl, mix the buttermilk, mustard, cayenne pepper, paprika and sage. Dunk the chicken pieces into this mixture and then roll them in the cornflake crumbs. Arrange the chicken pieces on the rack and cook in the oven for 15 to 20 minutes. Then lower the heat to 375 and cook for another 25 to 30 minutes, until crispy.

Rich and Healthy Chocolate Muffins

These muffins are moist, delicious and healthy —, not to mention easy to make. Get your chocolate fix with this recipe that uses pure cacao powder, the raw form of chocolate, which can be found in most supermarkets as well as health food stores.


  • 275 g butter (room temperature)

  • 1 cup sugar

  • 2 eggs

  • 1/2 cup natural yoghurt

  • 2 cups plain flour

  • 1/2 cup raw cacao powder

  • 1 tsp baking powder

  • 1/4 tsp bicarbonate of soda

  • 1/2 tsp sea salt

  • 1 zucchini (grated, moisture squeezed out)

  • 1 carrot (grated, moisture squeezed out)


Preheat oven to 175 degrees and line 2 X 12-hole muffin trays with paper cases. In a large bowl, use a mixer to cream the butter and sugar until light and creamy. Add eggs one at a time, beating well, and then add the yogurt. In a separate bowl, combine the flour, cacao, baking powder, bicarbonate of soda and salt. Pour the dry mixture into the wet mixture and stir until combined, then add the carrots and zucchinis. Fill in the paper cases with the mixture until ¾ full and bake for 20-25 minutes. Cool in the tray for 10 minutes.

Flatbread Veggie Pizza

Pizza is an American favorite and an easy order away, but with this delicious, healthier option, you can save some bucks and feel better after eating it.


  • 1 multi-grain flatbread, round or rectangular

  • 1/3 cup organic crushed tomatoes

  • 1 clove fresh garlic, finely chopped

  • Sea Salt and pepper to taste

  • 1/2 cup shredded mozzarella cheese, reduced-fat

  • 1/2 red bell pepper, cut into 2" slices

  • 1/2 cup sliced mushrooms

  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons freshly chopped basil


Preheat oven to 400 degrees and place flatbread on a parchment-lined baking sheet. Spread crushed tomatoes on top of bread. Sprinkle with chopped garlic and salt and pepper. Sprinkle cheese, bell pepper and mushrooms on top. Drizzle with extra-virgin olive oil. Salt and pepper lightly. Bake for 15-20 minutes or until cheese bubbles. Remove and cool slightly. Garnish with freshly chopped basil.


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