What with all the sweet potato dishes cooked up here last week and the oatmeal cookies the week before that, I’ve burned myself out a bit in the kitchen. My husband has made more than a few of our weeknight meals and we have so many cookies (double dosing this cookie season with two Girl Scouts in the house), cakes, and the like that there’s no need to make any new sweet treats.
So I’ll do what other cooked-out cooks do and serve leftovers this week. For starters, here’s a recent Blog of Funny Names post. Give it a click (Do it! It’s not like you’ll be tested on it 😉 ) and learn more about the folks behind your favorite cold-weather foods.
Minnesota Soybean’s Real Story blog also gave me opportunity to bake up tasty cornbread, containing not one, not two, but three soyfoods. You need cornbread if you have chili on the menu, so give it a read here.
Because food for fun’s goal is to send you away with more than enough, I’ll also offer you the recipe for husband’s killer oven-baked Crunchy Chicken. Served with creamed spinach (A pinch-and-dash puree of spinach and garlic sautéed in olive oil, then mixed with fat-free half-and-half and neufchâtel cheese. Sprinkled with freshly grated nutmeg, it made a lovely side.) and reheated stuffing from a soon-to-be-posted clams casino recipe (spoilers!), the chicken was a hit.
Would love to see you back here next week and while I don’t yet know what we’ll be serving up, I promise it’ll be fun eats.
My husband plays it fast-and-loose with seasonings, so there’s no guarantee his results can be recreated exactly, though this is the recipe he used. Also note that he used only drumsticks and chicken breast tenders.
- 2 cups buttermilk
- 2 1/4 teaspoons salt, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 1/8 teaspoons freshly ground pepper, divided
- 1 teaspoon hot pepper sauce
- 3 pounds bone-in skin-on chicken pieces (split breasts cut in half, thighs, and/or drumsticks), trimmed
- 3 1/2 cups cornflakes, crushed
- 2/3 cup coarse breadcrumbs (about 2 slices bread)
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
To marinate chicken, in large plastic resealable food-storage bag, whisk together buttermilk, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon pepper, and the hot sauce. Add chicken; seal bag. Turn to coat. Refrigerate at least 1 hour or up to 12 hours.
Adjust oven rack to upper-middle position; heat oven 400ºF. Set wire rack on foil-lined rimmed baking sheet. Coat rack with cooking spray.
To make coating, in shallow dish, combine cornflakes, breadcrumbs, paprika, and remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Drizzle oil over crumbs; toss until well coated.
Working with 1 piece chicken at a time, remove from marinade. Dredge in crumb mixture, firmly pressing crumbs onto all sides. Place chicken on wire rack, leaving 1/2 inch between pieces. Bake 35 to 45 minutes or until coating is deep golden brown and thickest part of chicken thigh registers 175°F and thickest part of breast registers 165ºF.