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Easy Weeknight Fried Chicken

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Easy Weeknight Fried Chicken

Easy Weeknight Fried Chicken

 

I love fried chicken, but I hate the mess that fried chicken involves, and that is where this recipe come from, crispy fried chicken with out the mess of frying it on the stove top!

It’s super simple, you actually fry the chicken in the oven

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If you have some sweet potatoes or butternut squash(that’s what I’m using) it can roast while you fry the chicken.  Love it when you can throw things in the oven and let them do their thing while you’re doing your thing around the house! Pair with a salad, and dinners on the table in 45 minutes and clean up is done in no time!


Before you get started. turn your oven on 450 put about a 1/2 inch of regular old oil in a large cast iron pot.

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You want the pot to heat up while the oven is coming up to temperature.

Then I moved on to breading my chicken

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using the same fork (I hate dirty dishes, mix flour, salt, pepper and garlic pepper together on a paper plate and on another paper, put  2 to 3 eggs(depending on how much chicken you’re doing) with a few drops of hot sauce and beat together. Dip the chicken in the egg, then into the flour and set aside for a few minutes, until your oven is at 450. When your oven is at 450,  bread your chicken again and this time carefully drop the chicken into the pan.

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After 30 minutes, turn your chicken and let it cook another 15 minutes, until brown and cooked through.  I roasted my squash for about 30 minutes turning it once.

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Easy Weeknight Fried Chicken

5 pcs. of bone in chicken parts(I use thighs and legs cause they’re cheap!)

1 cup self rising flour

1 TBSP. salt, pepper and garlic powder

2 eggs

4 or 5 drops of hot sauce

Start by adding 1/2 inch of vegetable oil to a large cast iron dutch oven and place in oven.  Turn oven on to 450.  Combine, flour, salt, pepper and garlic powder on a plate and stir together, then on another plate crack your eggs and add hot sauce and mix together. Dip each piece of chicken in egg, then in flour. When your oven comes up to 450, re-dip each piece of chicken again, then carefully add chicken to the pot.  Cook for 30 minutes, turn and cook for additional 15 to 20 minutes, until chicken is golden brown and cooked through.

Cuban Sandwich with Srirachra Pickles

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This is one of the best sandwiches I’ve had in a while.  The last couple of times the hubs and I went out, I’ve gotten Cuban Sandwiches, and I really loved them.  I’m usually a grilled chicken or burger kind of girl, so this was a big change of pace for me.  One thing that set this sandwich and the sandwiches I’ve eaten out apart from other sandwiches, are the pickles.  I’m not a pickle on the sandwich kind of person, but on this sandwich, you need them.  The first Cuban Sandwich I had, had pulled pork, ham, cheese and Srirachra  Pickles and I got them on the side, just to munch on, but then I shoved one in the sandwich, and it transformed the sandwich.  I think with so much meat, you need something briny, acidy to break up the sandwich and Srirachra Pickles do just that.

I knew I was going to tackle this sandwich over the weekend, so earlier in the week, I took some dill pickles and dried them off, put them in the little container and put a couple of tablespoons of srirachra sauce on them and refrigerated them.  The next day, I poured off the extra sauce and stored them in the frig to use over the weekend. If you eat them right out of the container, the pickles are very spicy, put them on the sandwich, and you get a nice crunch and just a little spice.

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So I wanted to keep this kind of healthy, so I started out with a sandwich flat, some Dijonnaise, 1/2 of a 45 calorie slice of cheddar cheese from Sargento

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Then some hamfish stick & lushish lemon cake 022

Picklesfish stick & lushish lemon cake 024

Turkey

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Other half of cheese ( I tried it both way, once with 2 pieces of cheese and the last time with 1 slice torn in 1/2, when I did it with 2 slices, the cheese oozed out, so 1 slice will really do it!)

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Top it off with the other slice of breadCuban Sandwich

Put it a sprayed grill pan and channel your inter red neck and come up with a contraption to press the sandwich down while you brown it!

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I took another frying pan and put it on top of the sandwich and weighed it down with one of my burners from my stove! Don’t need a Panini press, you know unless someone wants to give me one!

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Flip and brown the other side, serve!

cuban sandwich

Nice and crispy, relatively healthy and just good, plus it’s quick and you don’t heat up the house!

Cuban Sandwich with Srirachra Pickles

1 whole wheat sandwich flat

2 tsp. Dijonnaise

1 45 calorie slice of cheddar cheese

3 slices of thin deli ham

4 or 5 slices of Srirachra Pickles(recipe a the end)

3 slices of thin deli turkey

Spray a grill pan with non stick spray and lay down 1/2 of your sandwich thin topped with 1 tsp of Dijonnaise, then 1/2 a slice of cheddar cheese, pickles, then turkey, cheese and top of sandwich thin. Rig up a weight to put on top of sandwich it created grill marks if desire, grill until brown on one side, then flip and grill the other side until brown.

Srirachra Pickles:

Take several dill pickles and dry them off, put in a small container and top with 2 TBSP of Srirchra Sauce, put the lid on and shake to coat the pickles.  The next day, pour off any extra sauce and store in the frig until you are ready to use them.

 

 

Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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Toss the chicken with hot saucebuffalo chicken nuggets 003

mix up the breading ingredients

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil

Potatoes:

2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.

 

This recipe was shared on The Country Cooks Potluck Party