Oven-Fried Chicken

I found this recipe in the paper a few months ago, and thought it was pretty good. What I liked most about it was that it was super easy, and I already had ALL of the ingredients in my kitchen except for the buttermilk. {and I divided the recipe in half since it was just for John and me}

1 1/2 cups low-fat buttermilk {to be a little healthier, I think egg whites could be substituted, but don't quote me on that...I've never tried it}

2 Tbsp Dijon mustard

1/2 tsp sweet paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp cayenne pepper

4 boneless, skinless chicken breasts {6 oz each}  {I pounded mine flat so they would cook faster}

2 1/2 cups panko bread crumbs {I just toasted two slices of wheat bread and crumbled them}

3 Tbsp canola oil

Salt and freshly ground black pepper

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne pepper in a large baking dish. Add the chicken breasts; turn to coat. Cover and refrigerate for 1 hour or up to 4 hours {I only let mine soak for about 20 minutes}.

Preheat the over to 400 degrees. Adjust oven rack to middle upper position.

Pulse the bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top of it. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from marinade and dredge in crumb mixture. Place on rack. Bake until a deep golden brown and an a thermometer reads 160 degrees {about 25 minutes}.

Recipe by Bobby Flay

Recipe Blog

I decided to start a recipe blog. Which, if you know me in real life, you might find quite humorous. I do like to cook, but I don't do it too often. Getting home at 6:00, and then having to bathe, feed, and put the baby to bed does not give me much time to cook supper unless we don't want to eat until 9:00. And then that leaves the clean-up and that = no down time after work for moi. While I usually have a decent meal prepared on my off day {Monday} and weekends are usually reserved for eating out, or in our case take out, I am trying to get better about "cooking" more in the middle of the week instead of popping in a frozen lasagna or pizza.



SO, since I am cooking a bit more, I thought it would be fun to post some recipes from time to time.  I don't know how often I will keep up with it, though. Most of my recipes are not fancy, and I really like to use ingredients that are staples or that I commonly have on hand. And I have very few recipes that I've actually come up with on my own, so I will always give credit where credit is due.