I cook with chicken fairly frequently, tending towards chicken thighs since they have a lot more flavor and are generally cheaper anyway. Last night I decided to go with my old standby of oven-fried chicken, based on this recipe I found a number of months ago although I’ve made a few changes to it (because that’s what I do, and I don’t have all the seasonings). The chicken always comes out very tender and juicy!
I also served a red cabbage salad that I got from blogger Molly Wizenberg’s book, “My Homemade Life” (a great read, by the way). It’s very simple, cheap, and as I discovered last night, delicious.
Lastly, some simple mashed potatoes on the side (because ”fried” chicken without a potato dish just seems so wrong to me).
Oven-Fried Chicken, adapted
- 4 chicken thighs (or whatever cut you like)
- ½ cup of breadcrumbs or panko
- 1 tsp salt
- 1 tsp freshly-ground pepper
- 1 tsp garlic powder
- 1 tsp sage
- ¼ cup butter
Heat oven to 450°.
Line a pan with heavy duty foil, then put your butter in the pan, placing it in the oven just until it melts.
In a food storage bag or a bowl, combine breadcrumbs and seasonings. Coat your chicken pieces in this mix, making sure you get any little crevices.
Place chicken in your prepared pans in the melted butter. Bake, uncovered, for 30 minutes. Turn over and bake 15 to 20 minutes longer, or until tender and nicely browned.
Molly’s Red Cabbage Salad
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 small clove garlic finely chopped
- ½ tsp salt
- 1 small to medium red cabbage
- ¼ cup parmesan cheese (freshly grated if you can)
- Black pepper, to taste
Discard the outter cabbage leaves. Cut the cabbage into quarters, discard the white core. Slice each quarter as thinly as you can and put into a large bowl.
Into the bowl over the cabbage goes all your other ingredients. Mix well until everything is evenly distributed. Now add more pepper than you anticipated, because black pepper is delicious.
Quick and Easy Mashed Potatoes
5-6 potatoes, scrubbed clean
¼ cup butter
½ cup of milk
Salt, to taste
Pepper, to taste
Fill a stockpot about 2/3 of the way with water, and put on high to get boiling.
If you like, peel your potatoes. I prefer more homestyle myself, so I leave them on. Dice them and put them in the pot, letting the potatoes boil until soft.
Drain off the water, add your butter and milk. Mash away until as smooth or chunky as you like.
Season with salt and pepper.