What with all the sweet potato dishes cooked up here last week and the oatmeal cookies the week before that, I’ve burned myself out a bit in the kitchen. My husband has made more than a few of our weeknight meals and we have so many cookies (double dosing this cookie season with two Girl Scouts in the house), cakes, and the like that there’s no need to make any new sweet treats.
So I’ll do what other cooked-out cooks do and serve leftovers this week. For starters, here’s a recent Blog of Funny Names post. Give it a click (Do it! It’s not like you’ll be tested on it 😉 ) and learn more about the folks behind your favorite cold-weather foods.
Minnesota Soybean’s Real Story blog also gave me opportunity to bake up tasty cornbread, containing not one, not two, but three soyfoods. You need cornbread if you have chili on the menu, so give it a read here.
Because food for fun’s goal is to send you away with more than enough, I’ll also offer you the recipe for husband’s killer oven-baked Crunchy Chicken. Served with creamed spinach (A pinch-and-dash puree of spinach and garlic sautéed in olive oil, then mixed with fat-free half-and-half and neufchâtel cheese. Sprinkled with freshly grated nutmeg, it made a lovely side.) and reheated stuffing from a soon-to-be-posted clams casino recipe (spoilers!), the chicken was a hit.
Would love to see you back here next week and while I don’t yet know what we’ll be serving up, I promise it’ll be fun eats.
Crunchy Chicken
My husband plays it fast-and-loose with seasonings, so there’s no guarantee his results can be recreated exactly, though this is the recipe he used. Also note that he used only drumsticks and chicken breast tenders.
- 2 cups buttermilk
- 2 1/4 teaspoons salt, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 1/8 teaspoons freshly ground pepper, divided
- 1 teaspoon hot pepper sauce
- 3 pounds bone-in skin-on chicken pieces (split breasts cut in half, thighs, and/or drumsticks), trimmed
- 3 1/2 cups cornflakes, crushed
- 2/3 cup coarse breadcrumbs (about 2 slices bread)
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
To marinate chicken, in large plastic resealable food-storage bag, whisk together buttermilk, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon pepper, and the hot sauce. Add chicken; seal bag. Turn to coat. Refrigerate at least 1 hour or up to 12 hours.
Adjust oven rack to upper-middle position; heat oven 400ºF. Set wire rack on foil-lined rimmed baking sheet. Coat rack with cooking spray.
To make coating, in shallow dish, combine cornflakes, breadcrumbs, paprika, and remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Drizzle oil over crumbs; toss until well coated.
Working with 1 piece chicken at a time, remove from marinade. Dredge in crumb mixture, firmly pressing crumbs onto all sides. Place chicken on wire rack, leaving 1/2 inch between pieces. Bake 35 to 45 minutes or until coating is deep golden brown and thickest part of chicken thigh registers 175°F and thickest part of breast registers 165ºF.
I’ve always wanted a baked breaded chicken recipe like this that still got the chicken crispy. This one looks like a winner!!!
It is crispy, Liz. And you can put it on the “healthy” side of the balance sheet 🙂
That’s what I like to hear!!
Thanks Liz, I now want crispy chicken for breakfast!!!!!!!
Nothing better than cold fried chicken breakfast 🙂 Appreciate you stopping by, Melissa.
Always a pleasure Liz, love the blog xx
Yum – your husband cooks too?? 😉 I now have a separate tab in my recipe book that is just for you (which is just a collection of those which don’t come from the ridiculous number of real cookbooks I have) – ‘deLizious ideas’..
oh gosh, Mimi. I am flattered beyond flattered to have a place in your recipe book 🙂 Thanks for that!
My husband can pull the basics together. Our girls prefer his meals as they’re “less experimental” (direct quote from my oldest). But I usually (wo)man the stove as I want control of what we’re eating. (and it’s fun) But lately it’s been easier to let him drive.
Hope things go well in your karma truck 🙂
Ooh cornflake coating and crispy chicken, this might spoil our healthy (ie, salad) weekend resolutions. And I like the sound of the spoiler… 😉
But, Rhonda, the chicken IS healthy! No frying 🙂 And cornflakes are totally good for you 😉
teehee spoilers…
This looks great. I love a crispy chicken. Burned out from cooking, how could that ever happen?! Thank goodness for leftovers!
Thanks, Mama D 🙂 We eat our share of leftovers for sure. Bet you don’t have many with all the boys at your table, though.
Your husband is quite the chef! The chicken recipe looks flavorful and healthy, too. And spicy (fast and loose with the seasonings – HA!). I am looking forward to those clams casino… I do love a spoiler! I can’t wait to try this for a crowd, Liz. Really tasty! I wish I could eat some of your sweets for you… 🙂
Shanna! Another reason to have you as a neighbor: You could take sweets off our hands 🙂 (and of course I would be ever so happy to help you unload yours)
My husband knows basics well enough. He makes a mighty mean pizza burger.
Thanks for all of your kind words friend.
Cute cake! And as much as I love cooking and baking, it is nice to sit back every once in awhile so someone else can take care of things.
Thanks, Jenny. Cute cake and it was tasty, too 😀 Too tasty, really.
They look fantastic. What I want to know is where you get all the great table cloths? Or are they place mats?
Thanks, Fannie! First, has your household sent the flu packing? Here’s hoping!
If you’re talking about the fabric under the cake, that came from a thrift store. I’m all about buying “props” for food photos as well as fun dishware, etc for parties. A bit of an addiction for me. At least it’s thrift store shopping, right?
The flu is still hanging on. By all accounts we still have one more week. We started to feel better and did a little walking. It was a false recovery. 😦
Regarding thrift stores, we have one close by, they always have some wonderful treasure when you spend the time to look.
By the way, I like the new photo.
Took my first selfie ever as wanted to show my mom a new hair color. Turned out not so bad, so figured why not replace a 5-year-old photo.
Remember that I found that Hollywood cocktail book at a thrift store, too 🙂
Hang in there and make yourself some gluten-free chicken noodle soup.
Yum! That crunchy chicken dish is making me very hungry – looks and sounds delicious and is exactly what I’m in the mood for right now! I’m also loving the beautiful Valentine’s cake. I made date-sweetened aduki bean brownies for my grain-free vegan sugar-free husband, ha! They weren’t necessarily the best brownies I’ve ever tasted, but he ate the whole batch in less than 48 hours. 🙂
Also wanted to let you know that I got the tofu marinara recipe, both sendings worked–thank you so much!! I am so sorry I didn’t respond earlier, I’ve been swamped in work and life for the past two weeks and have been struggling to keep above the surface. My food blog is getting moldy from lack of attention! 😦
Hope you’re well! Love your posts as always!
Aw, thanks 🙂 Glad you made the marinara and hope you liked. Did you add the walnuts? I couldn’t see it, but maybe it would have added good flavor/texture? Just not a fan of walnuts in general.
Hear you on the swamped thing. The only thing that keeps me posting each week is it being a business project. One missed post would lead to another and then another with me, so must keep the train rolling. You could spin your lapse as “aging” (like a fine wine) instead of the moldy thing? 😉
Would you be willing to share the brownie recipe? I’m fascinated by aduki beans, though haven’t done much with them. Have you had them in ice cream?
Of course! I got the recipe from one of the blogs that I follow, here’s the link: http://kelliesfoodtoglow.com/2014/02/10/fudgy-black-aduki-brownies-grain-free-vegan-option/
My husband and I started using aduki beans about ten years ago when we tried out the O blood type diet, as they were recommended. I use aduki beans in vegetarian chili along with pintos, kidneys, cannellis, and black beans. I like them because they are small and give it a thicker texture. They are also slightly sweeter than black beans, which make them good for desserts.
I haven’t yet tried out the marinara recipe, but will soon! And I plan to use the walnuts. I’ll let you know how it goes! Right now I’m focusing on aging my web site… 😉
P.S. No, I haven’t had them on ice cream! ? Are they good that way?
I had aduki bean ice cream at DisneyLand once! And I see it used in ice cream treats found at Asian grocers. Found this recipe, though haven’t made it myself (yet!): http://allrecipes.com/recipe/azuki-ice-cream-japanese-red-beans-ice-cream/
yum, tell hubby i’ll try his chicken and that must be a challenge with 2 scouts in the house )
what is the challenge, Beth? Don’t mean to be dense, but not following. (though for the record: everything is a challenge in this house, lol)
Appreciate your visits always!
oh, sorry. for me, it would be not eating gs cookies constantly for weeks and probably even volunteering to be cookie chairman, giving me access to even more )
Do you think it’s a bad sign that I’m seeing Doctor Who everywhere?!? (Spoilers!!) That spinach side dish sounds wonderful. The perfect thing to help pull together my end of the week dinner. Thanks for the inspiration as usual, Liz! 😀
Thanks, amb. why do you think I used the phrase “spoilers”?
Glad if you were inspired, and am hoping you are also inspired to head over to the BoFN post. Not to keep hitting you over the head with it (because you probably wouldn’t want to be hit on the head),but there’s someone there you might enjoy 😀
I’ve been in the same situation, Liz! For the past couple months, I’ve been having way too many sweets around (so I haven’t baked much at all these days)!
The cake looks beautiful and delicious! The crunchy chicken with creamed spinach sounds perfect for a weeknight meal 😀 Can’t wait for the clams casino recipe!
Food blogger hazard, all those sweets. Cake was too delicious and I ate it pretty much solo within a week 0-: Good thing the healthy chicken and spinach balanced it out, right?
Appreciate your kind words oh so much, Ada 😀
look at that VDay cake! So pretty.
thank you, mum 🙂
I never tried using corn flakes on chicken tenders. Maybe I should so they will have a nice crunch on them. Thanks for following! I’m looking forward reading more of your yummy recipes.
I’m thinking the cornflake coating is an old-school thing. We ran short of cornflakes, so subbed in a few rice kirspies, too. Gotta be flexible 🙂 Likewise on the yummy recipes! Thanks for coming over.
Yum, that crunchy chicken recipe and creamed spinach sound delizious!! 🙂
Thank you, Lilly Sue! Hope you have a beer planned for the chicken. Though it seems more of a wine meal? ?? Beer with the cake though, for sure.
It depends on the beer- there is always a beer that can fit the meal but wine is delicious too 🙂
Hey! Look at you with your new “gravatar”! Nice. Crunchy chicken post is fabulous, and I did click on your funny names post and I was tested on it! 🙂 Nice….and witty.
Thank you, Seana! Figured the old gravatar made me look younger than I was so should be more honest 😉 And appreciate you checking out BoFN, too. That’s been a fun gig.
I love fried chicken and the crispier the better this sounds fantastic. I am going to have to try using cornflakes, never did that before. Love the funny names blog post. Fun!!
Yes, you should try cornflake-coated chicken! Thanks much for checking out the BoFN post–means a lot to me that food for fun readers see those posts, too. Still fun food 🙂
Love that you come by, Suzanne. Any good news on the finger?
I waited a month for an appt was supposed to be today, they cancelled because he had an emergency. I will see him Monday there is no improvement my finger is still dislocated and unusable.
no, not the good news I was hoping for. Arrrgh. Though I know you’ll learn to work around it if needs be.
I have learned to adapt to a degree but still really want my finger back hoping for some relief on Monday thank you Liz!
I like the sounds of that: crunchy chicken! That must taste divine, Liz! Really superb! x
Thanks, Sophie! It made a great meal, yes.
😉
This cake looks as adorable as it must be delicious! You are so lucky your husband cooks 😀
Cheers
Choc Chip Uru
he does ok, though hadn’t considered myself lucky until I read folks comments. Will count it as a blessing 🙂
And that cake was amazing, but already two cakes ago. Seem to be on a bit of a cake kick. You’re rubbing off on me 😉
lovely fun blog! everything delizious
thank you so much 🙂 You’re very kind.
That must be fun to have so many cookies. And I love the name Crunchy Chicken. It sounds like something you can’t wait to take a bite of.
not sure I’d consider myself lucky to have so many GS cookies under my roof. They’re dangerous!
Thanks for coming by 🙂
Winner winner, chicken dinner! I.Could.Not.Resist. You may block me forever if you want to, now! I will totally understand. And as I read this, I realized, that somehow, in the midst of my son’s 24 girl in his class, I haven’t eaten a single GS cookie this season. How did I manage that??? There is still time for a few thin mints is what I think. And I concur, great new photo!!
Bonnie! I can’t believe it took 50+ comments to come up with the chicken dinner–you win 🙂 You will not be blocked–on the contrary, you will be promoted 😀 You’ve totally earned more space on the couch.
I’m so over Girl Scout cookies–too many years of too many boxes. Love that he has 24 girls in his class. How many are already in love with him?
Thanks on the photo–you got a sneak preview 0-:
I love chicken this way! It’s my go-to for a fried chicken craving. Sometimes I use Greek or Indian-style yogurt (the only types of dairy yogurt that I like) in the marinade if I don’t have buttermilk and also sometimes use crushed potato chips for the breading, LOL. The spinach looks really good too! 🙂