;)
oh cluck
Posted by Erika in rad*kitchen
My husband, Grey, was raised in the South. Which means that he would lie down in traffic if he thought it would get him some fried chicken…and it wouldn’t even have to be good fried chicken. Previously, I would have pulled-out all the stops for some worthy chicken, but sadly, that’s not on our menu. Last night, it was chicken time, and I thought I would attempt something that was maybe slightly reminiscent of his home, and yet not going to close our arteries one by one, in under 15 minutes. It’s no Bojangles, but it sure was tasty…
How :
Split boneless skinless chicken breasts in half, horizontally.
Next, lightly whisk some egg whites and dredge chicken filet, coating both sides.
Then dredge in seasoned bread crumbs (I used smoked paprika, onion powder and salt/pepper)
I used whole wheat bread crumbs from Ian’s ( AWE-some!)
Spray a baking sheet with light pan spray or oil mist and place chicken in a 375 degree oven
Bake 6-8 minutes on each side, or until internal temp reaches 160. Serve with good stuff like not-so creamy cole slaw and fresh fruit.
I’ll gladly pass along the cole slaw as soon as I get it where I want it.
Truly helpful. Thank you so much. It’s a valuable thing to acquire a technique as versatile, inexpensive, convenient and flavor-successful as this lit tidbit. BTW, your cooking blog is almost as adorable as your family. Wwwweeeeeeeellll, not even close, but still very awesome. ;~]
For the slaw dressing.
Try 1 8oz of ff yogurt, 2 tbl of cider vinegar, 4 turn of a pepper mill and squeeze 1 lemon quarter.
Nice – made this Thursday. Found two great ways to go with the chicken:
Salad with spinach, walnuts, strawberries and dressing.
Or the preferred way: Mother & Child reunion – bagel sandwich with chicken breast, fried egg and cheese. Add bacon and mayo for a ‘fresh for the cardiologist’ ting.