Monday, November 15, 2010

One Oven = Chicken Two Ways

As you all know by now, I do most of my cooking on the weekends so I always have something healthy ready for me when I come home starving. I've had a package of chicken thighs sitting in the freezer since September and I just feel like it's a good idea to rotate out frozen items otherwise they start to taste like...freezer crystals + (insert item name here).

I've also had a box of corn flakes hanging around and so I thought - cornflake-coated chicken. Si I mixed about 3 cups of crushed corn flakes with salt, pepper, garlic powder, a little chili powder, paprika, and turmeric. The turmeric addition I got from my mom, because when we make "coutlet," a Persian dish, we coat with a similar blend of spices.

After defrosting the thighs, I coated them with a little egg wash and then the corn flakes. I first coated with the finer crumbs so they'd stick, then re-doused in egg and covered with the bigger pieces.

I ran out of corn flakes into this process, who I just coasted the "naked" thighs with salt, pepper, and good olive oil. These pieces, I figured, would be good for sandwiches during the week.

After cooking in a 350 degree oven for about 25 minutes - wait till the juices run clear when pierced with a knife, allow the chicken to cool and serve atop a bed of wheat spaghetti and some homemade pasta sauce.

1 comment:

  1. This looks delicious! When might we expect the recipe for coutlet?