Skip to main content

Unfried Chicken

   Baked chicken is a staple in any house hold. The skin or crust for the chicken can make or break any meal. So I am on the hunt for better ways to make chicken. This one by Trisha Yearwood had some promise when I first read it.

Ingredients
    1 cup of buttermilk
    1 tbs of hot sauce, I used Franks
    1 1/2 cups of panko bread crumbs
    3 tbs of Parmesan cheese
    1 tbs of lemon zest
    1 tsp of red pepper flakes
    salt and pepper
    4 chicken breasts, cut in half
    1 lemon, quartered


Directions
      Preheat oven to 400.
      In a small bowl, mix milk and hot sauce.
      In a larger bowl, mix bread crumbs, cheese, lemon zest and red pepper flakes.
      Sprinkle chicken with salt and pepper, and then dip in milk combination.
      Dredge chicken in panko crumbs after milk and lay on a nonstick baking sheet.
      Refrigerate uncovered for 30 minutes.
      Bake chicken until crispy, about 25 minutes.
     Squeeze lemon over chicken.

Changes I Made!
      I used regular milk and mixed a tablespoon of vinegar to make the buttermilk.
      Also the red pepper flakes can be a little off putting, the heat didn't really hold in the milk drench.

This recipe is from Trisha's Table.



Comments

Post a Comment

Popular posts from this blog

Beef & Veggie Soup

     I love a good soup. They're usually super easy to make, and they make a lot.      This recipe from Taste of Home threw me for a curve ball though since you make it in a skillet, but overall it was injured and amazing. Ingredients       1 lb beef       1/2 cup of onions       1 15 ounce can tomato sauce       1 1/2 cup of frozen mixed veggies thawed       1 1/4 cup of frozen corn thawed       1 1/4 cup of beef broth       1 tbs of soy sauce       1 tbs molasses Directions      In a large skillet, cook beef and onion over medium heat, until no more pink.      Drain      Stir in remaining ingredients and bring to a boil.      Reduce heat, cover and simmer for 10 minutes. Changes I made!       My only big complaint with this is that I wasn't...
Post a Comment
Read more

Penne alla Vodka

     For me, trying out new things is a must for this challenge, and new sauces is differently something I have found joy in.      Now the last sauce, also bought to you by Audrey at Home, but this one is so much more simpler and doesn't call for a hand mill. Ingredients     1/2 onion     pinch crushed red pepper flakes     5 1/2 tbs of unsalted butter     1 cup tomato puree     1/2 cup of good quality Russian vodka     1/2 cup of heavy cream     Sea Salt     1 lb of penne     1 ounce of parmigiano-reggiano Directions       In a large skillet saute onion and pepper flakes in butter, over medium heat.       Add tomato puree, reduce heat to low and cook for a few minutes.       Stir in vodka and cook down for 15 minutes.       Add cream.       Meanwhile, cook pasta. ...
Post a Comment
Read more