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This weekend went down like any other typical weekend. My Fireman and I were providing each other with sweet married banter across the kitchen..from another room.. while watching tv, and grocery shopping in bulk. You know how it goes I’m sure.
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He proceeded to tell me that he was much better at.. _____, and so glad he was around because I could never do ______ without him. You name it I was
horrible at it, according to him- all in sweet fun and games, of course. Finally I asked him what I was better at than him. He thought for a moment (A little too long if you ask me.) and then decided I was better at cooking then he was.
Oh. Thanks. He followed up with “But..what I don’t get is that you grew up with a mother that had a deep fryer in her kitchen and you don’t know how to fry.”
This is true folks. Can I add that her name is Paula. But, she does not have diabetes. If she does, she has been hiding it for many years. **a little dietitian humor for you**
Yep- Not a clue how to fry. No ability to even remotely know how much oil to use, or how hot it’s supposed to be.. etc, etc. Not a chance. BUT- what I can do is oven fry.
I’m a pro at that.
I’m not sure he actually WANTS me to fry things.. but just wants to give me a hard time. As usual- I’m used to the constant banter and game playing. I married a fireman, after all.
Oven fried chickey is so yum! You can still get that buttery, crunch from the oven, sans the vat of oil at who know what temperature it’s supposed to be at.
The key is in the buttermilk. Lowfat buttermilk provides such a great flavor- the full flavor we look for when we think of ‘fried’ foods. I mixed it with the slightly spicy and oh-so-tangy whole grain mustard and a touch of clover honey to balance out the heat and for an extra layer of flavor.
Baked (not fried) crispy and crazy moist chicken.
Eww. Moist is kind of a gross word. But there isn’t really any other way for me to descibe this chicken.
I’m slightly impressed with myself on this one. The honey-nut coating stuck so well to my chicken. I think the key is the flaky panko breadcrumbs. If you have panko that isn’t in a fine crumb, throw it in the food processor or blender and pulses it a couple times.
I promise your chicken will be breaded beautifully. Breaded.. and not fried.