Another three words...amazing, amazing, amazing...
I have got a dinner plan for you this weekend. I made the most delicious "fried" chicken that was actually baked in the oven until it was golden brown and perfectly crispy. I accompanied it with what I think is one of the best Caesar salad type recipes I have made in a long time. The two of them together knocked my socks off! In fact, I scraped the plate for any stray crumbs that I might have missed. I might also have been a little hungry because it was 10 at night and I had spent a while taking photographs of the food (that is a whole other story). It was quite a reward to be able to sit down to this meal after all that work!
The chicken and Caesar salad are actually very easy to make. The prepping part was about 30 minutes for both...The cooking took about 40 minute. Just enough time to pour a glass of wine and pull out a magazine (or run around after your kids). Either way you have a little time.
What was unique about the chicken recipe is I baked it in the oven instead of frying it in a pan. I also soaked it in buttermilk instead of coating it with eggs. The buttermilk gave the chicken a slight tang and made it really juicy. I am now forever hooked on buttermilk marinated chicken. I
For the Caesar I left the romaine head in tact and just cut it lengthwise. It is kind of fun to have to dig in and chop it up yourself. The dressing was fabulous. I pickled the shallots for 15 minutes in the lemon juice and then simply added a few ingredients to the bowl and gave it a quick whisk.
I don't think this meal really needs a grain with it, because the bread crumbs are so hearty.
I cant wait for you to try this! Please let me know what you think!
Buttermilk “Fried” Chicken
2 Cups of Buttermilk
8 Chicken Pieces (boneless,Skinless thighs, Boneless Skinless breasts, Drumsticks
1 Cup Regular or Flavored Breadcrumbs
1 Cup of Panko Bread Crumbs
1 Teaspoon of Garlic Salt
½ Teaspoon of Paprika
1 Teaspoon of Fresh Thyme Leaves
1 Teaspoon of Sea Salt
Lots of Fresh Ground Pepper
1/2 Cup of Grated Parmesan Cheese
Salt and Pepper
Preheat oven to 400 Degrees
1.Season the chicken with salt and pepper and then place it in a ziploc with the buttermilk.
Marinate it for at least 4 hours up to 24 hours.
2. Place the bread crumbs, panko. parmesan, garlic salt, and paprika in a bowl.
3. Place the marinated chicken in the bread crumbs one piece at a time. Carefully coat. Place the breaded chicken on a parchment lined baking sheet. If crumbs come off you can add some more to the top of each piece of chicken.(for best results you can use a baking wire rack on top of the sheet pan)
4. Spray the pieces with olive oil cooking spray or drizzle the olive oil on top of the breaded chicken. Place the chicken in the oven for 35-40 minutes.
Caesar Salad with Pickled Shallots and Capers
4-5 Heads of Romaine Hearts, whole
1 Small Shallot, diced
1 Teaspoon of Dijon Mustard
Juice of 1 1/2 Lemons
1/2 Teaspoon of Worstershire
1 Large Clove of Garlic
½ Cup of Mayo
Sea Salt and Fresh Ground Pepper
1 Tablespoon of Olive Oil
1/2 Cup of Grated Parmesian
2 Tablespoons of Capers
Kosher Salt and Fresh Ground Pepper
1. Put the lemon juice, worstershire, shallot, two pinches of salt, and garlic in a bowl and allow it to sit for 15 minutes so the shallots can pickle a little.
2. Place the mayonaise, mustard, salt and pepper in the bowl and whisk all the ingredients together. Add the oil and pulse for a couple seconds until it is mixed. Mix in the grated cheese and pepper. Taste for seasoning.
3. Cut the romaine lettuce in half lengthwise and then place the halves on the plate. Scatter the capers and a few pinches of greated parmesan on the lettuce and then drizzle the dressing on the halves.