Sunday, April 24, 2011

Oven Fried Chicken and Succotash

This was one of my favorite meals that I have made in the past month. I love crispy chicken, and I love red pepper, corn and bacon. Well, who doesn't love bacon?
Now, lots of people say that chicken that is baked surely can't be as crispy or delicious as battered, deep-fried chicken. Well, they are mis-informed. Soaking the chicken for quite a few hours in buttermilk and then coating it in panko, combined with cooking it as a high temperature ensures that this chicken will be delightfully crispy.
And the succotash...oh my, yummy. Pretty darn easy and very darn delicious. I did use 1 extra strip of bacon and 1 extra ear of corn, because, well, I guess that doesn't really need an explanation, does it?

Oven-Fried Chicken (from Cook This Not That)

2 cups buttermilk
1/4 cup Frank's Red Hot pepper sauce
1 lb chicken drumsticks and thighs
2 cups panko bread crumbs
1/2 tsp garlic salt
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne

Combine the buttermilk and hot sauce in a large bowl or a resealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 1 hour and up to 12.
Preheat the oven to 450 degrees. In a bowl, combine the bread crumbs with the spices. Working one piece at a time, remove the chicken from the buttermilk marinade and dip into the bread crumbs to thoroughly coat.
Place the breaded chicken on a nonstick baking sheet. Bake for about 20 minutes, until browned and crisp on the outside and cooked all the way through.
Makes 4 servings
310 calories
7 g fat (2.5 g saturated)
710 mg sodium


2 strips bacon, diced
4 scallions, chopped, greens and whites separated
1 red bell pepper, chopped
2 ears corn, kernels removed from cob
2 cup frozen baby lima beans, thawed
Salt and pepper to taste
1/4 cup half-and-half

Cook the bacon in a large saute pan over medium heat until brown and crispy, about 6 minutes. Remove and reserve.
Add the scallion whites and bell pepper and cook until the vegetables soften, about 3 minutes, then stir in the corn and lima beans. Cook for another 3 to 4 minutes, stirring, until the corn is lightly toasted. Turn the heat down to low, season the vegetables with salt and pepper, then add the half-and-half. Gently simmer until most of the liquid has evaporated and coasts the vegetables, about 3 minutes. Stir in the bacon and scallion greens.
Makes 4 servings
190 calories
5 g fat (2 g saturated)
270 mg sodium

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