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| Crispy Baked Chicken |
1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoon salt ( only added a pinch)
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup milk
1 broiler/fryer chicken ( 3-31/2 pounds) cut up
1/3 cup butter, melted
I added a few sprinkles of Tony Chachere's to the cornmeal mixture for added spice
In a shallow bowl add the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk and then roll in the cornmeal mixture.
Place chicken in a greased 13 x 9 inch baking dish. Drizzle with butter. Bake uncovered at 375 degrees for 50-55 minutes or until juice runs clear,
Recipe from www.tasteofhome.com
I found the recipe on the taste of home community bulletin board
Chicken was very moist and coating was better than any shake and bake.
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I love this coleslaw! Great time to make it since St. Patty's day is not far off and cabbage will be ultra cheap. I also found a great buy on sesame seeds. I saw them in Winn Dixie and the only brand they had was McCormick and a small bottle was 6.99. I put it in the cart then had to put it back because 7 bucks for a tiny bottle of sesame seeds is ridiculous. I was going to make it without the sesame seeds. I had to go into Alachua and stopped at Hitchcock's and found a large bottle for 4.99!
Crack Slaw (Asian Cole Slaw)
1 bag cole slaw mix ( 14 oz)
5 scallions, sliced
3 tablespoons butter ( didn't use)
3 tablespoons sesame seeds
1 cup slivered almonds ( didn't use)
1 package ramen noodles (minus the flavor pack)**
Dressing
1/2 cup vegetable oil
1/4 cup sugar ( you can use less)
2 tablespoons soy sauce ( used low salt )
Whisk the oil, sugar and soy and add to the Cole Slaw mixture. I use the magic bullet to blend, very easy that way.
* I brown the sesame seeds in the oven on a small oven proof tray. Put them in the oven and turn the broiler on HIGH. No messing around with these. You have to WATCH very carefully. Checked and took the seeds out, with my pot holder and gave them a quick toss and back in the oven to be watched closely.
**Did the same for the ramen except gave them a quick spray with Butter Pam, in the oven on a cookie sheet under the broiler, watch like a hawk and take out ( use a oven glove) a good toss and you are ready to go.
If you aren't serving right away, save the ramen and seeds to add right before serving, you want crisp not mushy noodles.
WOW! Loved this. Top of the make again list.
Note: My friend Carol adds chicken to this so can be made for a nice light summer meal.
boy, I am hungry reading this. You always use some ingredient I never heard of (Tony Chachere's) this time....I think I made that slaw one time, I do remember it was yummy. Now that you got me starved, going to find something to eat, but it certainly won't be looking as good as this.
ReplyDeleteHoly keepers. Does that ever look outstanding. Thanks for adding it to the taste of homes thread.
ReplyDeleteI am in for a busy weekend of cooking.
Janie
Hi Linda-both recipes look delicious. You know how I love collecting chicken recipes-this one goes right on top of the pile!
ReplyDeleteThat Crack Slaw-MAN I love that name-is SO good-the one I make is very similar to this recipe-it's always a crowd pleaser. In fact, I add leftover cooked sliced chicken and we eat it as a main dish meal on hot summer nights....YUM! I hear ya about the sesame seeds-I have mine in the refrigerator now-they keep a LONG time-learned that lesson quite a while ago when a small bottle that cost dearly went rancid on me.......from then on......sesame seeds and poppy seeds IN THE FRIDGE, CAROL!