Monday, March 23, 2009

Faux Fried Chicken, Mashed Potatoes, Parmesan Asparagus

I love fried chicken. Love it. I grew up on fried chicken made with Italian seasoned breadcrumbs, I know it is strange, but it is so yummy to me. These are the same breadcrumbs that make Pork Things so fantastic. I hate the way fried chicken makes the house smell. That greasy smell lingers for days and it is a total pain to deal with all that oil. For faux fried chicken, I make it Shake n Bake style.

Asparagus was 99 cents a pound at the grocery today, so that was the side item of choice. Later in the week I am making Alfredo sauce, so I had some parmesan to sprinkle on top. It was tasty.

The mashed potatoes are standard: warm the cream, add some butter, mash with a hand masher. C like the skins on and a more rustic mashed potato, I prefer whipped, but his choice won out tonight because I didn't feel like peeling potatoes.

Faux Fried Chicken


6 chicken thighs (any piece will do)
1 cup Italian seasoned breadcrumbs
3 tablespoons butter, melted

Preheat the oven to 375. Trim the fat and skins off the chicken pieces. Toss the breadcrumbs and butter in a big Ziploc bag. Add in the chicken pieces and shake to coat. Place the chicken in a greased 11x13 pan. Spoon extra breadcrumbs onto the chicken pieces, reserving 3 tablespoons. Bake for 45 minutes, turning half way through and spooning the remaining breadcrumbs on top.

Parmesan Asparagus

1 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
salt
pepper
1 tablespoon grated Parmesan cheese

Preheat the oven to 425. Toss the asparagus and olive oil in a ziploc bag to coat. Spread over a roasting pan in a single layer, sprinkle with salt and pepper. Roast for 10 to 15 minutes, until tender (the time will vary depending on the thickness of your asparagus. After the asparagus are removed from the oven, sprinkle with the parmesan cheese.
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