Wednesday, May 26, 2010

Un-Fried Chicken

I think some people are born with a friend chicken gene. I sure wasn't raised on it, but boy, has it had a force in my adult life. I'm sure many of you feel the same.

But what do we do when we have an inkling and the best chicken and biscuits place is closed (or in my case, two subway rides away and behind bullet-proof glass)?

Bake it!

Stay with me here, for those who haven't already left in search of a deep fat fryer.

This is super easy for meager kitchens. I used breadcrumbs and crackers for the breading, and yogurt with seasoning for the batter (buttermilk is best, but I thinned the yogurt out with a splash of milk). After marinading in the batter for at least an hour in the fridge, coat in flour, then egg, then bread crumbs. Give it a quick sear in a frying pan and bake at 375 for 35-45 minutes (keep checking, it really depends on the oven, the pan, and the chicken you use).

This is an easy thing to make for one person, though leftovers are great for mixing into salads and pasta.

I had mine with a spinach salad with goat cheese and goddess dressing. Sorry, Colonel, you're not invited to this one.

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