October 28, 2004

Oven-Fried Chicken

MENU:
Oven-Fried Chicken; cornbread muffins; green salad with tomatoes, spinach and cucumbers; oniony smashed potatoes; chocolate chip-pumpkin cookies

RECIPE:
Oven-Fried Chicken
Marinade for 4 chicken thighs: 1/2 bottle Italian salad dressing, 1/2C flour
Coating: 2C flour, 1T sugar, dash salt, 1t powdered sage, 1t paprika, 1/2 t pepper
Combine chicken and marinade in a large Ziploc bag. Let sit for 30 minutes. In a separate bowl, mix coating. Lightly dust marinated chicken pieces in coating. Fry in small amount of very hot oil until outside is browned. Bake in a casserole dish at 375 degrees until the juices from the chicken run clear when each piece is pierced with a fork.

REVIEW:
Maybe it was because I hadn't eaten all day but this meal was simply delectable. Definitely worth making again but I should probably wait a while. I originally started this blog to chart what we eat for dinner. I had hopes of convincing my husband that we don't eat chicken EVERY night. I have noticed that we do eat quite a bit of poultry though. Still, when he starts cooking dinner, then he can pick what we eat.

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