Crunchy Bayou Baked Chicken

A tasty chicken recipe that’s crunchy enough to be fried…but isn’t.

My family still protests my posting the recipe to my famous meatloaf (they’ve put it in the “too-good-to-share-so-keep-it-a-secret-till-we-open-a-restaurant” category), but I think I can get by with posting my baked chicken without incurring their wrath. 🙂

I got the inspiration for this from a cozy mystery I was reading a few months ago, Murder with Fried Chicken & Waffles.  It included some good soul food recipes, with a fried chicken one I adapted to my taste and for baking.  I’ve only actually made it a handful of times but it always seems to come out amazing – well-seasoned without being too spicy (great for picky kids), crunchy on the outside and super tender on the inside!

Pick Your Protein:

I typically use about 2lb. of chicken thighs for this.  Bone-in or boneless work equally well.  You could sub breasts, drumsticks or whatever you want.  Heck, I thought about maybe trying it with de-shelled crawfish, if it’d hold up to the dredges without being overwhelmed by them.  Probably need to adjust the cooking temp and timing, but why not?  The other day, I used 3-4lb. of drumsticks and just added a bit more flour, panko and 1 more egg on my dredges.

Flour Dredge:

  • 1/2 – 1c. flour (any kind you wanna use, I used organic white flour)
  • 1t. each pepper and Cajun seasoning
  • 1/2t. salt
  • 1/2t. garlic and onion powders, if desired

Egg Dredge:

  • 2 eggs, beaten (I used an extra egg for the 4lb. batch and it worked well)

Crunch Coating:

  • 1 1/2 – 2c. Panko breading
  • 1 – 2t. Cajun seasoning (or as much as you wanna use!)
  • 1/2t. each garlic and onion powders

The Process:

Prep your dredges and chicken (de-bone, dry, etc), then preheat oven to 375 degrees F.

Dredge chicken in flour, coating thoroughly, then run it through the egg wash real good before coating with your Panko crunch mix.  Place on a baking dish big enough to hold it all without crowding together and cover loosely with foil (slit in top to vent).

Bake for about 45-60 minutes, depending on type and quantity of chicken.  If desired, you could remove foil hat for the last 10-15 minutes.  I’ve found it doesn’t affect the crunch much but it does seem to help it brown.  Corn, taters and cornbread are natural accompaniments (I bet buttermilk waffles and collard greens sauteed in bacon grease would be heavenly) but you could serve it with anything you want.

Now, I don’t know the nutrition info but baking is healthier than frying and, personally, I tend toward organic and/or farm-fresh ingredients anywhere I can, which tends to be healthier than conventional.  Use what you got and what works best for you.  And, if you try it for yourself, lemme know how it turned out, what you served it with and all that.

Enjoy!

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Fall into Mabon

It’s that time of year again.  The leaves are falling, garden harvests are happening, and back-to-school schedules are being settled into.  We’re on the cusp of my favorite season – Autumn.  Time to celebrate Mabon!

Mabon, or the Autumnal Equinox, is the second harvest celebration of the Pagan year.  Today, day and night are in equal balance, with the Wheel turning toward the coming winter.

Often celebrated as a wine festival and widely known as a Pagan Thanksgiving, it is a time of balance, relaxation, and completing tasks.  Mabon offers a brief respite between harvesting summer’s bounty and storing it away to last the winter.  It is also a time of reflection, as we look on the year thus far to see what worked for us and what didn’t.  What didn’t work is a lesson on improvement and a plan to look ahead, to do better next time.

My Autumn Doll
This is Autumn, a doll I made at a spirit doll workshop a few years ago.

Many foods and drinks are associated with Mabon, as it is a time of plenty.  The cornucopia is overflowing!  While wine is a common component, apples (cider…mmmm!) and root veggies also play a role.  Fall leaves, acorns and pinecones are frequent decorations on the Mabon altar, representing the continuity of life even as the world turns increasingly cold and dark.

Ways to celebrate are as unique as those celebrating.  From a simple meditation to creating gourd art to a full-blown ritual with the coven, pick what works for you.  So, pour a glass of wine/cider, eat a little root stew and sit outside to enjoy the fall leaves blowing about you.  Or have a bonfire and usher in Fall with some good friends and music.  Or teach your kids to make gourd art.  Or….oh, just get out there and have fun already!

 

*Featured photo isn’t taking caption…photo by OakenHoof, found at http://cloggin.co.uk/content/incredible-edible-harvest-festival

Maple Apple Bourbon Sauce

One of the things I wanted to do with this blog is share recipes, both my own and those I find.  This is one I created a couple years ago when I needed a sauce for pork chops.  It’s quick, easy and so tasty…enjoy!

 

1/4 c. apple butter

1 tbsp. dijon mustard

3-4 tbsp. REAL maple syrup

2-3 tbsp. bourbon/whisky    (any you like will work…I plan to try apple pie moonshine next time I make it)

garlic & pepper, to taste  (small dashes work well for us…just enough!)

 

Combine ingredients and stir together.  Add to chicken or pork, either before or after cooking.  Yields us enough for a 4-person meal (4-6 chops or so)…increase as needed.