Friday, May 19, 2017

Buttermilk "Oven Fried" Chicken aka Cornflake Crust Baked Chicken

I was looking over a recipe book Carolyn brought in when we were preparing for the Library's Taste and Tell II program when I ran across this recipe from The Skinnytaste Cookbook. One of the titles caught my eye and I immediately thought about my Grandmother Gaudette.

Growing up in Connecticut, I remember a trip to the lake where my Great-Uncle Arthur and Great-Aunt Betty had a cabin. Me, my siblings and all my Holmes cousins always had a lot of fun playing together. This is where I first learned about an "outhouse." Who knew such a thing existed?

Grandma Gaudette would have a cooler full of her cornflake crust chicken legs packed. There was nothing better than sitting on a sandy beach, outside, eating cold chicken legs and whatever sides. As an adult, I can't imagine eating food anywhere near sand. Yeeesh!

When I inherited her recipe file after she left this world for her heavenly home; I was hoping I 'd find her recipe. I was sadly disappointed as it wasn't in there. Since then, I've repeated this story countless times so you can imagine how happy I was to find this recipe. I tweaked the spices to reflect what I had in my pantry and it was quite tasty. I didn't remove the skin as the original recipe recommended, so I'll leave that up to you. I did fix a double recipe but I have this broke down for a "normal" serving.

CHICKEN INGREDIENTS:

  • 8 chicken legs
  • ½ tsp sea salt
  • ½ tsp smoky paprika
  • ½ tsp poultry seasoning
  • ½ tsp garlic salt with parsley
  • ⅛ tsp black pepper
  • 1 cup buttermilk
  • 2 Tbsp. lemon juice
  • cooking spray

  • The recipe called for the chicken to soak in the refrigerator for 6-8 hours or overnight. I had around 2 hours. Rinse and season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and coat well. I stirred this concoction several times.

    COATING INGREDIENTS:


    • ⅔ cup panko bread crumbs
    • ½ cup crushed cornflake crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1½ teaspoons sea salt
    • 1½ teaspoons smoky paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic salt with parsley

    Preheat oven to 400 degrees. On a baking sheet, mix coating ingredients
    Prepare a baking sheet lined with aluminum foil and a rack sprayed with cooking oil.
    Time to get rolling!
    Roll chicken legs until they are nicely coated.
    Place on rack and lightly spray with cooking spray.
    Cook for 40-45 minutes. My oven is a little slow, so I went with 45 minutes.
    170 degrees. Whoops! 40 minutes minutes would have probably been fine. However, that extra 5 degrees didn't hurt them one bit. The crust was crunchy and the meat was moist and tender.
    We enjoyed this plate of chicken with Grandma's Cucumbers, mashed potatoes and corn.

    Tuesday, May 16, 2017

    Marinated Grilled Shrimp

    Last weekend Andy suggested we head south on I-65 and stop off at Logan's for a quick bite on our way to the river. We enjoyed some grilled veggies and mesquite grilled shrimp that were both prepared "just right." The next day, I made a side trip to Florence and fought the crowds shopping for myself and my Mother. If you've read this blog long enough, you know I am missing the shopping gene unless it revolves around shopping at a big grocery store with a great food selection or a home store. And I don't mean a frou frou place to clutter my house with.

    While navigating what seemed to be a million people in every spot I went to; waiting patiently for someone to assist me and even longer in line to check out, I had ample time to think about how I was going to fix some shrimp to go with the steak and baked potato Andy was going to fix that night. I decided to ditch the potato and pick up some zucchini, squash, purple onion and mushrooms to skewer and grill.

    I searched a few recipes online and found this one from CDKitchen to build from. I couldn't find "mesquite liquid smoke" so I had to improvise. Here is my final marinade.

    INGREDIENTS:
    1 lb. jumbo peeled & deveined shrimp
    1/4 cup olive oil
    1/8 cup lemon juice
    1/2 Tbsp hickory liquid smoke
    1/2 Tbsp onion powder
    1/2 tsp salt
    1/2 Tbsp Lawry's Garlic salt with parsley
    1/4 tsp. black pepper
    Crushed red pepper (I used a good sized pinch)

     Mix marinade and pour over shrimp placed inside of a zip bag.
     Let shrimp marinade for one hour.
     Skewer shrimp on water soaked wooden skewers.
    Place on hot grill (350 degrees). I turned these twice on each side until the tails turned pink and the shrimp was no longer translucent. I'm estimating it was around four minutes total.