1/16/13 - Oven Baked Chicken

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Posted: Wednesday, January 16, 2013 12:43 pm | Updated: 2:42 pm, Wed Sep 11, 2013.

remember when my son was young he would ask for things like fish sticks and shake and bake chicken like his friends has at their dinner table. NO WAT for a chefs kid- so eventually I learned how to oven make a homemade mixture. I actually had to pretend it was shake n bake.

P.s. that son grew up to be an accomplished chef himself and has edited my recipe for me!

· 3 cups buttermilk

· 4-5 dash hot sauce

· 1 large cut up chicken

4 cups dry bread crumbs

·

1/3 cup vegetable oil

·

1 tablespoon Kosher salt

·

1 tablespoon paprika

·

·

1 tablespoon celery salt

·

1 teaspoon ground black pepper

·

1/2 teaspoon garlic salt

·

1/2 teaspoon minced garlic

·

1/4 teaspoon minced onion

·

1 pinch dried basil leaves

·

1 pinch dried parsley

·

1 pinch dried oregano

1 pinch lemon pepper

Directions

Rinse Chicken and soak in buttermilk and hot sauce mixture-overnight

In a large re sealable plastic bag combine the crumbs, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Pre heat oven to 400 degrees. Shake one piece of chicken at a time in the breading mixture until well coated, shake off any access breading and place on a greased cookie sheet.

Bake for one hour turning after 30 minutes-

 

Roasted sweet potato salad

4 sweet potatoes

1/2 cup dried cranberries

1/2 cup pistachios

1/2 cup crumbled blue cheese

1/4 cup sliced green onion

1/2 cup Dijon mustard

3 TBSP apple cider vinegar

1/4 cup olive oil

3TBSP chopped tarragon

Salt and pepper

2 TBSP honey

Peel potatoes and cut into bite size cubes. Season with salt and pepper and

roast at 350 for about 35 minutes. Beat together the mustard, vinegar,

tarragon, honey,and oil , until emulsified.

In a large bowl combine potatoes, blue cheese, dried cranberries,

pistachios, tarragon, and green onion. Toss with dressing, and adjust

seasoning

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