Hi everyone. What a busy week! I did three workshops and a farmer’s market demo (see photos on the Take Back the Kitchen facebook page: http://www.facebook.com/pages/Take-Back-the-Kitchen/132788611808). The workshops were to help parents and staff of daycare centers to think out of the box when trying to create healthy meals. Some needed a refresher course but some of the information was new to them.
Hmmm, new information, like how great the Notebook was with Ryan Gosling????? It came out in 2004. How come no one told me what an incredibly romantic movie that was?! I stumbled upon it last night on Oxygen. If Jon Hamm does not come back soon on Mad Men, he will lose me to Ryan Gosling. He may already have.
Anyway, I was so busy but still was able to make a delicious dinner because I had all the ingredients in the house to at least improvise our Uncle Art’s fantastic Buttermilk chicken recipe. I didn’t have to stand in line in the store during this crazy Hurricane Irene. Art likes it fried in Olive oil, as do I, but I took a healthier route tonight by oven baking them and using organic crushed cornflakes instead of breadcrumbs which I did run out of. I hope you like it!
Uncle Art’s Buttermilk Chicken:
1 1/2 lbs chicken tenderloins (boneless chicken breasts in chicken finger shapes)
1 1/2 cups breadcrumbs (or crushed cornflakes)
2/3 cup grated Parmesan cheese
3/4 cup flour
1 cup buttermilk
salt and pepper
1/2 cup Extra Virgen Olive Oil if frying or Olive oil spray if baking
Rinse off and dry the chicken with paper towels. Lay the chicken on a plate. Sprinkle with salt and pepper
Set out 3 shallow bowls, each with flour, breadcrumbs (or cornflakes) and cheese.
Dip the chicken in flour, shake off
Dip then in Buttermilk and let drip off
Then dip in breadcrumbs or cornflakes
Place heavy medium sized skillet over medium heat. Add olive oil to coat pan. Fry for aboiut 5 inutes on one side, until golden brown and then flip over and cook for another 5 minutes . Cut into chicken to make sure it is opaque and cooked through.
If Oven Baking:
Bread chicken the same way but spray with olive oil spray and place on a rack over a cookie sheet in a 425 degree oven. Bake for about 10 minutes, flip over and cook another 5 minutes. Cut into it to make sure it is cooked through. Bake longer if still raw but cover with tin foil so the crust doesn’t burn.