| Is It Fried Chicken? Or Is It Kitty's Cornflake Chicken? |
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| by Kitty Jay | |
| Thursday, 20 December 2007 | |
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Ask my husband what he’d wish for his last meal, or the one food he’d want to be stranded on a deserted island with, and his answer will be the same every time.
Kentucky Fried Chicken. Original recipe. A whole bucket of it.
Lucky for me, our nearest KFC is far enough from our Brooklyn home, that he doesn’t get a chance to enjoy it very often. But more than once I have returned home from a night out with girlfriends to detect its unmistakable scent in the air. There isn’t much I can do about the times when I am not around, but for the other times when he gets that familiar craving, I have a delicious trick up my sleeve.
Kitty’s Cornflake Chicken
serves 2 - 3 6 large bone-in, skinless chicken thighs (I try to buy the organic kind)
2 eggs w/ a dash of milk * 1 cup organic cornflakes 1 cup high-fiber multigrain cereal flakes 1 heaping tablespoon Emeril’s Essence (or poultry seasoning + paprika) 1/2 cup shredded parmesan cheese salt & pepper olive oil cooking spray Preheat oven to 350F. In a plastic sandwich bag, combine cereals, seal bag, and mash into large crumbs using a rolling pin. Add to a bowl, and combine with the cheese and Emeril’s seasoning. In a separate dish, beat the eggs with a dash of milk, and a pinch of salt & pepper. (*Alternatively, you could brine the chicken in buttermilk, and skip the egg step, using the buttermilk as the glue.) Set a wire rack on a cookie sheet, spraying the rack lightly with the olive oil spray. Dip each chicken thigh into the egg mixture, then in the cereal mixture, covering as evenly as possible. Place the chicken thighs on the wire rack, and spray each one lightly with the olive oil. Bake in the oven for one hour. Juices will run clear when the chicken is done.
This recipe started out as plain-old Cornflake Chicken, with me gradually adding small amounts of high-fiber multigrain flakes to the recipe each time I made it. I do recommend sticking to a half and half amount of the different cereals, as the flavor really does rely on the light sweetness of the cornflakes. Multigrain cereal flakes alone in the coating would be too heavy. The coating also works well on chicken fingers, and chicken drumsticks, and is great when served warm or at room temperature.
Cornflake Chicken has fast turned into one of my husband’s favorite meals. Serve it up with a side of sweet potato fries, and you’ll have a healthy meal that anyone would enjoy. Bookmark:            Trackback(0)
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| Last Updated ( Thursday, 20 December 2007 ) |
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