Look out KFC, there's a new chicken in town

 Can it be? Crispy crunchy fried chicken? From the oven? grain and gluten free? Yes, yes it can. 
Start with boneless, skinless chicken thighs. Now, whisk one egg with a few tablespoons of half and half, and add a tablespoon of cajun seasoning. That's your dipping batter. 
For the coating, smash a bag of pork rinds and add another tablespoon of cajun spice. Dip your chicken in the egg, then roll in the spiced smashed rinds. Place on a foil lined baking sheet and bake at 375 for 45 minutes (check timing for your particular chicken pieces). Trust me. This is great even if you aren't eating low carb. Or gluten free. Or grain free. Hell.. this is just damn good chicken.

Oh, and yeah, next day for lunch straight from the fridge? Perfect. 


Comments

Post a Comment

Popular posts from this blog

The evolving Brownie.

Image
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems
Read more

Funny thing about Funny Bones

Image
My favorite snack cake growing up was a Funny Bone. Wrapped in silver foil, like a Ring Ding, but shaped like a Yodel, and filled with this awesome peanut butter cream. Truth? It wasn't real cream, or real peanut butter, and who knows what kind of crap was used to make the most horribly delicious food ever. A few years ago I had an awful craving, actually... more like 10 years ago. I haven't eaten sugar in close to nine years. But back to my story. I went online, and to my utter delight, Gristedes in New York would ship me as many boxes of my childhood obsession as I wanted. I ordered like 7 boxes. I wanted my husband to try them. I wanted my girls to experience the sugary rush of awesomeness. Back then, I had no idea it was so deadly. And now I do. But it doesn't mean I gave up my love of Chocolate and Peanut butter cakes rolled in chocolate. Carolyn, over at AlldayIdreamaboutfood.com, had this great layer cake with peanut butter frosting and ganache. She also had a
Read more