Buttermilk Oven-Fried Chicken with Rainbow Salad

This recipe is from a new cookbook that evolved from the website www.dinneralovestory.com (a favorite blog of Dana, who alerted us and our readers to it last year).  Its creator is Jenny Rosenstrach.  Jenny and her husband regularly, some might say pathologically, cook dinner for their family every night. They are not superhuman. They are not from another planet. You will see with simple strategies and common sense, Jenny figured out how to break down dinner…the food, the timing, the anxiety from prep to cleanup…so that her family could enjoy good food, time to unwind, and simply be together.

Dinner: A Love Story is now available at Hammertown.  We love the website and the book. Mention you saw it here on our website, and you’ll get 15% off the price of the book.

BUTTERMILK OVEN-FRIED CHICKEN WITH RAINBOW SALAD

Total Time: 45 minutes

Ingredients:

  • 4 cups buttermilk
  • 2 TBL Dijon mustard
  • 4 garlic cloves, halved
  • 6 to 8 drumsticks, skin on
  • Cooking Spray
  • 1 1/2 cups plain Kellogg’s Corn Flake Crumbs, salted and peppered (A variation I have done is panko crumbs)
  • 1 tsp dried oregano
  • Leaves from 1 sprig fresh thyme
  • 1/2 tsp cayenne
  • Salt and black pepper

Directions:

1. Before you go to work: In a bowl, whisk together the buttermilk, mustard, and garlic. Add to a large zipper-lock plastic bag with the chicken pieces. Refrigerate for at least 30 minutes and up to 12 hours.

2. When you walk in the door: Preheat the oven to 400 degrees. Line a large shallow baking sheet with foil and coat lightly with cooking spray. In a large bowl, combine the corn flake crumbs, herbs, cayenne and salt and pepper.

3. Pull the chicken pieces out of the marinade, letting the excess drip off.  Dredge each drumstick in the bread crumbs until well coated and then place on baking sheet.  Spray the pieces lightly with cooking oil.  Bake until golden and cooked through, 35 to 40 minutes.  Serve with Rainbow Salad (see below).

RAINBOW SALAD

You (and your kids) have probably heard by now that the easiest way to tell a meal is healthy is by checking to see how many colors are represented–the plate should look like a rainbow. That’s how we came up with this salad. Every color on the spectrum is represented: red (pepper), orange (pepper), yellow (frozen corn), green (peas), purple (cabbage). I make it with mostly corn because that is the big draw for the kids. Just finely chop the peppers and cabbage, heat everything in a small saucepan with a little water for about 5 minutes, and then add butter and salt.

 

 

 

 

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