Hey all,
Back from water aerobics. Did some laundry and had lunch. Had some left over pot roast and veggies. I was hungry and it was goood!
There's one more serving. Hoping the husband will take care of that when he gets home. He went in at 3 a.m. (not a typo
) this morning. So he should be getting done soon and be on his way home shortly.
Rode my bike up to the rec center (about 10 minutes away) and got there just as my friend was. Perfect timing. We went in together. It was already heating up (it was 97 when I got there, high today will be 107!) and the water was glorious; so warm and pleasant. Nice group of people and I got to meet a few more from my neighborhood.
Also had a good hour long workout. Doesn't feel like you are doing a whole lot while you are in the pool but an hour or so later you notice it and feel like you definitely got some exercise. It is every Monday, Wednesday and Friday. So maybe I will go again. And you can't beat the price...free!
What a great activity for summer mornings in AZ.
As for the Unfried 'fried' Chicken recipe it goes as follows:
INGREDIENTS:
--2 cups buttermilk*
--1or 2 Tablespoons hot pepper, tabasco or your favorite hot sauce
--4 or 5 boneless-skinless chicken thighs*
--2 cups panko bread crumbs; crushed medium-fine
--1/2 cup Italian seasoned regular bread crumbs (such as Progresso brand)
--6 Tablespoons grated Parmesan cheese
--2 Tablespoons garlic powder
--1 Tablespoon onion powder
--2 teaspoons cayenne or black pepper; or a mix of the two
--1 teaspoon paprika
--optional a shake or two or ground sage and/or thyme
--nonstick cooking spray
INSTRUCTIONS
1.) Wash, clean and pat dry chicken thighs. Remove any excess fat if need be.
2.) Stir the buttermilk and hot sauce together in a bowl. Add the chicken and stir to coat. Marinate the chicken in the fridge for at least 2 hours.
3.) Line a pan with tin foil. Spray foil lightly with nonstick spray or brush lightly with melted butter. Lightly grease a cookie cooling rack with nonstick spray or a little melted butter.
4.) Mix the panko, bread crumbs, Parmesan cheese, onion and garlic powders, pepper/s and paprika in a large shallow bowl. Can add the ground sage and/or thyme here as well if you desire.
5.) Remove chicken from marinade. Shake pieces to remove excess moisture.
6.) Discard the remaining marinade.
7.) Gently press the chicken pieces into the panko-bread crumb mixture to coat. Very gently shake off any bread crumbs that have not stuck to the chicken can just fall away.
8.) Arrange the breaded chicken onto the prepared baking sheet.
9.) Refrigerate 30 minutes minimum to 2 hours.
10.) Preheat oven to 400F/200C
11.) Lightly coat chicken pieces with non stick cooking spray OR brush very lightly with some seasoned melted butter (my preference).
12.) Bake the chicken in oven until browning on top; about 15-20 minutes.
13.) Flip and continue to bake until chicken is cooked through and coating is crispy; about another 10-15 minutes.
* Chef's notes
If you do not have buttermilk on hand you can make it. Simply add 4 teaspoons white vinegar to 2 cups milk. Let sit 15 minutes to 1 hour then proceed to use.
You can use boneless-skinless chicken breasts in place of thighs. I'd use half breasts pounded thin and/or cut up into strips, tenders or chunks. Would be yummy on salad.
Also this chicken is super yummy hot or cold. Good whole or cut in pieces and tossed over salads also. Never gets greasy or soggy. Stays crispy even when eaten cold or gently rewarmed. I love it. One of my new 'favorites'.
Husband is home now and taking a nap. I am just going to do another load of laundry and try to plan out menus for the next couple of days. Cleaning tomorrow.
It never ends. I am still full from lunch so I think for me dinner will just be either soup or salad tonight. I think the husband will eat the last of the roast beef when he gets up.
Hope all have a good day.
AG
