I am a woman guided by my impulses. I wish I could change it, really I do, but my impulses really do steer me. I just cannot stop myself. It is a force. I think of something, I want it, I do it, I regret it. Wash, rinse, repeat. My impulses are to blame for me owning about 10 white shirts and my hideous tramp stamp.
One of the ways I have learned to control these impulses is to just avoid the problem altogether. If I remove his number from my phone, I will not call him. If the cigarettes are not in my purse, I will not smoke them. If the junk food is not in my house, I will not eat it. If the credit card is in my drawer, I will not buy another purse.
This is my theory on frying. I just…cannot. If I started frying in my home, before I knew it, I would be eying a peanut butter and jelly sandwich and figuring out how to bread it for a sweet, beautiful swim in the fryer.
This is why I have been seeking out a good recipe for oven fried chicken. I yearn for the fried chicken (as does my roommate), but my house has been deemed a fry free zone. Finding a recipe is harder than one may think; most oven fried chicken calls for cornflakes. I strongly object to the cornflakes. I don’t understand how cereal is supposed to trick me in to thinking this is fried; it is a lie. I was convinced there had to be a better way, and thank goodness, there was.
This chicken is tender and a really great substitute for fried. The yogurt keeps it moist and the drizzle of olive oil on the chicken makes it crisp. This keeps with this weeks keeping it cheap theme, as bone in chicken is super affordable and most of these spices are in even an amateur cooks pantry. I had bread crumbs on hand, so all I needed to purchase was chicken ($6) and yogurt ($3)…not bad for enough food for days. Get creative if you don’t have everything here; onion powder can be subbed in if you don’t have garlic powder, cayenne pepper can take the place of chili powder, or if you have Creole spice, use that in place of everything. Next time I may use panko bread crumbs for some added crunch, but this was a stellar recipe…and I didn’t even have to break my no frying rule.
Oven Fried Chicken
Closely Adapted from Elle’s New England Kitchen
2 (6 oz) containers plain lowfat yogurt (or Greek yogurt, if you can find it)
3 TBSP Dijon mustard
3/4 tsp Tabasco (or other hot sauce)
Salt
Garlic Salt
Pepper
Paprika
Dried Oregano
Chili Powder
Dried Thyme
3 – 3 1/2 pounds chicken pieces, rinsed and patted dry (I used all breasts)
2 1/2 cups dry bread crumbs
1 1/2 tsp salt
2 Tbs olive oil
1. In a bowl, stir together yogurt, mustard, Tabasco, a good shake of garlic powder, oregano, thyme, paprika and chili powder, and salt. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.
2. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Heat oven to 400° (375° for boneless).
3. In a medium bowl, combine bread crumbs, and a few shakes of garlic powder, salt, chili powder, oregano, thyme, paprika and a few grinds of pepper.
4. Roll each piece of chicken in the crumb mixture.
5. Place chicken in prepared pan and drizzle with olive oil.
6. Bake 50 minutes to one hour (30-35 minutes for boneless) until golden brown and juices run clear.
10:55 am on May 7th, 2008
Yum! That looks really good. I’m a big fan of oven-fried chicken–in fact, I recently posted a good recipe that involved pineapple juice, garlic chile sauce, and breadcrumbs. I agree that Corn Flakes do NOT equal a good coating.
Oh, pineapple juice! Great idea.
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11:00 am on May 7th, 2008
Cornflakes make an AWESOME casserole crust, though. Almost as good as potato chips.
As for impulses…I avoid dialing the wrong people by changing their names in my cellphone: “Don’t Drink and Dial,” “You Can Do Better,” and “Handsy McOctopus” have all graced my address book.
Handsy McOctopus? HAHA. I have tried this, but i KNOW who “Face Licker” is…so I can still call.
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11:20 am on May 7th, 2008
Woahhhh fried PB&J? Be still, my beating heart.
On second thought, don’t be still right. Save it for eating the fried PB&J, because then you won’t have much of a choice.
And you know how half of me feels about the fried chicken. Please pass the oil.
I mean, how good would that taste? I think a fried pb and fluff may be better…
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11:32 am on May 7th, 2008
We were just talking about fried oreos, twinkies, candy bars, etc. the other day. I’ve never had anything like that before, but my friends were glowing in their descriptions of fried sweets.
AND I’m going to change some of the names in my cell phone right NOW! Want a new name? I’m taking suggestions.
Please change my name to “Sex on a Stick”.
Also, I think a fried Nutrageous would be stunningly good.
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11:39 am on May 7th, 2008
That looks good…real good. But yoghurt? I don’t know if I can get behind that. Mail me some chicken and I may change my mind though…and send a side of garlic mashed potatoes too. srslykthnxbye.
The yogurt has enzymes, like buttermilk. Makes it tender. Yum.
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11:49 am on May 7th, 2008
I have a friend who went to the Minnesota State Fair, at which one could obtain just about anything on a stick. In addition to the usual Oreo/Snickers/brownie, you could also get Mac’n'Cheese and Sloppy Joes. Fried. On a stick.\
Re: sandwiches – I would vote pb and nutella, monte-cristo style. Heck, batter up that pound-cake-nutella sandwich you posted a while back. That would be stellar.
I have had fried mac and cheese on a stick…SO GOOD. And I think the fried poundcake sandwich may, in fact, kill us if we tried.
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11:55 am on May 7th, 2008
There’s a restaurant, can’t think of which one now, that offers a deep fried Milky Way… or was it a Snickers? Either way, since my impulse control is exactly like yours it’s an excellent and delicious sounding idea that I will stay far, far away from.
Or maybe we can get one together…Yes, I am evil.
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12:27 pm on May 7th, 2008
Cathal Armstrong has a Fish and Chip shop in Alexandria. Fried fish, chips, candy bars, etc.
Field trip?
EAMONS! I have been there and it is heaven, yet I did not get the candy bar. Must go soon!! Do I need a permission slip?
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12:33 pm on May 7th, 2008
I like the tips for substituting spices for what you actually have on hand. I remember the time I bought a $12 tin of some wacky herb that I used *once* – maybe coulda instead used something already in my cabinet.
I love the deep frying discussion happening in your comments right now ;-p
That is the beauty of cooking…you work with what you have. One of my main complaints about Cooking Light is a lot of times the recipes will call for 1/8 tsp of like 7 obscure spices. It’s not only money, but also, space!
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1:04 pm on May 7th, 2008
Death by fried poundcake-nutella sandwich? I could certainly come up with worse ways to go. I’m just saying.
Oh man, throw in Ryan Reynolds fanning me as I eat that poundcake sandwich and I think I would also die happy.
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1:29 pm on May 7th, 2008
You can change my name to “Just one more drink”.
I live in the South where fried anything is a way of life, not a novelty.
I would die of a heart attack if I lived in the south, no joke. Also, I would finally shed the last remaining remnants of my RI accent, which would make me sad. It is barely there to begin with anymore.
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2:36 pm on May 7th, 2008
Ah, but I betcha put it on wicked hahd when you tualk witcha fee-amily, though, right? (Or do they only say “wicked” in Mass? I could never figure that out when I was in RI… ) It’s a pretty cool accent, like a mix between Boston and New York / Philadelphia.
You know, I have almost lost it totally. It comes out sometimes when I am drunk and when I am super tired. And yes, we say wicked, grinder (sub), and bubbler (water fountain).
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2:37 pm on May 7th, 2008
another unwanted smiley! seriously wordpress….
All fixed…leave a space between the ellipses and the parenthesis.
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2:58 pm on May 7th, 2008
Hmmm . . . I’ve got chicken, yogurt, breadcrumbs and spices at home . . . and this sounds delicious. I think I’ll make it tonight! Thanks for the idea.
I aim to please. Let me know what you think.
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3:12 pm on May 7th, 2008
You should try Ellie Krieger’s recipe for oven “fried” chicken–superb, and actually really healthy.
Also, I own a fryer, and the main thing that keeps me from frying every day is that for DAYS afterward, everything in my apartment smells and feels slightly greasy. But I do need to fry up some candy bars again sometime soon. Hmm.. . .
And I thought I could not like you more after I read about the bacon ice cream…you have proved me wrong with the candy bars.
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