Tuesday, January 19, 2010
When I was a kid we went to the beach almost every Saturday in the summer. My mom would prepare oven baked fried chicken. She would make it the night before and in the morning she would pack it with a whole lot of carrot and celery sticks in the cooler. We would spend all day at the beach. Then after lunch or right before we left, we would get this rolled cylinder of vanilla, chocolate and strawberry ice cream on a waffle cone for dessert!
Well I love fried chicken, so I decided to make my own version without the chicken skin, butter or eggs, and still wanted to get a tender result.
This one is first rate because not only is it tender and great tasting, it satisfies all of one's fried food fantasies with no harmful effects! I pair it with my daughter's favorite green beans so that you have a delicious and excellent, easy, and quick hot supper . If you decide to bring it to the beach or on a picnic the next day, just layer it between wax paper and place in a closed container, then in a cooler with ice, of course. If you and your family haven't eaten it all for dinner.
I used organic unsweetened cornflakes and organic skinless boneless chicken thighs.
You could use skinless boneless breasts but you have just enough crumbs and yogurt mixture for 5-6 pieces( not 8 as with the thighs) and the cooking time will vary give or take 5 minutes.
4 cups of corn flakes, crushed
2 tsp. smoked paprika
1/2 tsp sea salt
1/2 tsp. ground black pepper
Organic olive oil cooking spray
1 cup yogurt
2 Tbs. Dijon mustard
8 skinless boneless chicken thighs
Preheat oven to 400 degrees.
In a food processor or resealable bag crush the cornflakes and combine with the seasonings.
Place into a 9x13 inch glass baking dish.
Place a sheet of parchment on a 18x24 inch sheet pan and spray it with the cooking spray. This will prevent the crumb mixture from sticking to the pan.
Combine the yogurt and mustard in a medium bowl with a wire whisk.
Place each chicken thigh into the yogurt mixture to completely coat both sides.
Place each coated thigh, one at a time onto the crumb mixture. Turn over the chicken and press the coating firmly with your hand onto the chicken so that it covers it completely.
Place the chicken onto the prepared pan. When all eight thighs are coated and crumbed, place in the hot oven.
Bake for 25-30 minutes until chicken is nicely golden and cooked through. You can check it by placing an instant read thermometer sideways to the middle of the thigh. It should read 160 degrees when completely cooked. Place the pieces on a serving platter and serve immediately.
Marjolaine's Favorite Green Beans
1 lb. green beans, stem end removed
1 large clove garlic, grated with a microplane
1/4 cup finely sliced red onion or shallot
2 Tbs. coarsely chopped fresh oregano or 1 tsp. dried
1/2 tsp. coarse grained sea salt
1/4 tsp. freshly ground black pepper.
1 1/2 Tbs. olive oil.
Place all ingredients except the beans into a nice large serving bowl.
In a large pot of boiling water drop the beans and cook until bright green in color and crisp tender, 2-3 minutes.
When the beans are cooked, drain in a colander and dry hot beans carefully in a clean kitchen towel. This will allow the seasonings to coat the beans nicely.
Then toss the beans in the bowl with serving spoons and serve along with the chicken.
Recipes and photos by Karen Pickus
Recipes and photos courtesy Karen Pickus 2010