April 8, 2014 12:25 pm · Posted by Lauren G
Fried chicken is the last dish of my southern meal. Of course, I'm eating "healthy," which means no fried foods. (More like occasional fried foods). The skin on the chicken crisped up nicely and the chicken was so juicy. In my opinion, this was better than fried chicken!
I was too hungry to take more pictures!
- 1/2 cup nonfat buttermilk
- 1 tablespoon Dijon mustard (I didn't have any so I used regular yellow mustard...oops)
- 2 cloves garlic, minced
- 1 teaspoon hot sauce
- 2 1/2-3 pounds whole chicken legs, trimmed and cut into thighs and drumsticks. Or you can downsize and only make 3 drum sticks and 1 breast)
- 1/2 cup whole-wheat flour
- 1 1/2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- Olive oil cooking spray
- Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
- Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Whisk flour, paprika, thyme, baking powder, salt and pepper in a small bowl. I also threw in some cornmeal because I had some from the cornbread).
- Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.)
- Spray the chicken pieces with cooking spray.
- Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
(Inspired by Eating Well)
December 27, 2012 12:48 pm · Posted by Lauren G
Yes, of course, this is another Pinterest find! It was so easy to make and was really delicious! Just roll up some chicken breast with some garlic, basil, and mozarella cheese, and you'll have a really impressive dinner. I served mine with a side of pasta, but a nice salad or green veggies would be great too!
- 4 boneless chicken breast halves
- Salt and pepper
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh basil
- 4 small slices Mozzarella Cheese or 2 ounces shredded Mozzarella cheese
- 1 large egg, beaten
- 1/2 cup fine dry bread crumbs
- 1 teaspoon dried parsley flakes (I used fresh parsley from my garden. I definitely should have minced it finer than in these pictures)
<span>Heat oven to 375°. Lightly oil or line a baking pan.
Wash chicken and pat dry. Put the chicken, one piece at a time, in a food storage bag and pound gently with a meat mallet or other heavy object until about 1/4 inch thick. (I wanted smaller portions so I actually sliced my chicken breasts in half to make them 1/4 inch thick). Repeat with all of the chicken breasts. Sprinkle with salt and pepper.
Saute the garlic in butter for about 1 minute, just to soften. Combine the garlic with basil leaves. Spread basil mixture over each chicken breast; top with a slice of Mozzarella cheese or a little of the shredded Mozzarella cheese. Roll the chicken up and secure with toothpicks.
Beat the egg in a shallow bowl.
In a wide bowl, combine the bread crumbs and parsley.
Carefully dip the rolled chicken breasts in the egg; turning to coat well, then coat with bread crumbs. Arrange the chicken breast rolls on the baking sheet. Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked.
(Inspired by About.com Southern Food)
November 2, 2012 6:02 pm · Posted by Lauren G
Avocado makes everything better. I love avocado and usually prefer just to eat it with a spoon (Try it with a little bit of soy sauce. Trust me.), but when I saw this recipe, I had to try it. Chicken parmigiana is one of my favorite Italian dishes, and the avocado really puts it over the edge.
2 Chicken Breast Fillets, halved lengthways and pounded thin
1/2 Cup Flour
2 Tablespoons Milk
1 1/2 Cups Dried Breadcrumbs
1/2 Cup Tomato Pasta Sauce
2 Avocados, Sliced
1/2 Cup Grated Mozzarella Cheese
1. Preheat oven to 400°F
2. Season chicken on both sides with salt and pepper.
<span>3. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs
4. Bake for 8 minutes (turning after 4 minutes to brown evenly on both sides)
5. Remove from oven and spread each chicken breast with pasta sauce. Arrange avocado slices over sauce and sprinkle with mozzarella cheese.
6. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.</span>
(Inspired by Cuisine Paradise via Pinterest)
June 14, 2012 12:49 pm · Posted by Lauren G
Being from Houston, I'm a mega Chick-fil-A fan. I was beyond ecstatic when they opened one in Los Angeles (blocks away from USC right after I graduated). That's why I present you with this recipe for a pretty close knock-off to Chick-fil-A nuggets. I even had a leftover packet of barbecue sauce (you never know when one might come in handy!). Now get me some of those waffle fries and I'll be a happy girl. Next time, I'm going to try a baked version.
- 2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
- 3/4 cup milk
- 1/4 cup pickle juice
- 1 egg
- 1 1/4 cups flour
- 2 Tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup peanut, canola, or vegetable oil
1. Whisk together egg, milk and pickle juice, and pour into a large Ziploc bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper. (I used a bowl, but a Ziploc bag would be way easier) Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
(Inspired by Iowa Girl Eats via Pinterest)