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My humble attempt at a cooking blog. Email me any great recipes you have. I'll try them out and if I like them, I'll post them here. Proper credit given, of course. angelasangle@gmail.com |
“Fried” Chicken, Mashed Potatoes, & Lemon-Butter Green Beans
I didn’t feel good yesterday, neither did the boy. It was raining and dreary all day, too. Nothing better to brighten a blah day then some comfort food. You may notice that fried is in quotations, that is because this chicken is actually baked. I know, I know! Sacrilege! Please hear me out before you shoot me. I love fried chicken! But frying it is a pain in the butt and is very bad for you. Also, when you throw in a 2-year-old that likes to help with dinner, then you’ve got some issues on your hand. Some of the problems I had with baked chicken was not getting the crispy, crunchy breading. Ovens can make it soggy. But I came across this recipe on AOL Food (I can’t find it anymore online or I’d link it). It was labeled Crispy Baked Chicken. I figured I’d give it a try, no harm no foul. Well, this chicken is perfect. Crispy, crunchy on the outside, juicy on the inside. The flavor is amazing, a little chili powder for a punch of spicy. As you can see from the picture, you wouldn’t know if I didn’t tell you. Give it a try, you will thank me.
“Fried” Chicken
Combine the first 7 ingredients in a shallow dish. Put milk in a separate shallow dish. Dip chicken in milk, then coat with cornmeal mixture. Place in ungreased baking pan. Drizzle with butter. Bake uncovered on 375 for 50-55 minutes. (If you choose to only use legs and thighs, reduce the cooking time.)
Lemon & Butter Green Beans
Boil water, place green beans in steamer insert in top of boiling water and cover with tight fitting lid. Steam for about 5 minutes for crisp tender, longer if you like them softer. Put beans in a bowl and add butter and lemon zest. Mix well, allowing butter to melt. Add salt and pepper.
