You read that right. Fried Chicken. No its not “healthier” fried chicken or “fried” chicken, its just your standard old crispy, crunchy, meat cooked in hot oil, and boy was it delicious!
I’ve been learning something about myself lately. I am diligent about following a list and a schedule. If everything in a day goes as planned, I am unstoppable in what I am able to accomplish. However, if one thing throws me off, I tend to throw up my hands and quit. Sometimes not only for that day, but for the rest of the week. This means quitting on eating healthy foods, quitting on productivity, and quitting on my workouts.
Here’s an example. My parents were here for a week and left on Tuesday. Usually every Monday I have to go see a client, but I took it off so I could spend the last day with them. Also, I never buy chips (my biggest temptation), but my parents bought a bunch of chips while they were here. So what did I do on Tuesday after they left? Did I jump back into the workload I had neglected all last week while they were visiting? Did I do a double workout to make up for not working out last week? Nope. I laid on the couch all day and ate all the chips, then cooked up some fried chicken for dinner.
The tiniest little inconsistencies in my week always set me on a mini downward spiral. I’m always able to right the ship eventually, but I hate that I do this. Please tell me I’m not alone on this one! What do you do in moments of weakness to power through in a productive way? I need help here people!
Cornflake Crusted Fried Chicken recipe from Denise Vivaldo
1 (3 pound) chicken, cut into separate pieces
1 quart buttermilk
3 cups all purpose flour
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 large eggs
1/4 cup whole milk
Canola oil for frying
• Rinse chicken pieces and pat dry. Place inside a large resealable plastic bag. Pour buttermilk over the top. Seal bag and shake to coat chicken in buttermilk. Place bag in a medium bowl (in case of spills!) and refrigerate for at least 2 hours or up to overnight.
• Mix together flour, salt, onion powder, thyme, sage, black pepper and cayenne pepper. Place a third of the mixture in a shallow bowl. Place remaining mixture in a second shallow bowl. (This will keep the flour mixture used for dusting from getting goopy with egg.)
• Place eggs and milk in another shallow bowl and whisk to combine.
• Place the three bowls in a row, starting with the small amount of flour mixture, the egg mixture in the middle, and the larger amount of flour at the end.
• Remove chicken from buttermilk and rinse under cool running water. Pat dry.
• Pour about a half-inch of oil in skillet. Place over medium heat. Use a high temperature thermometer to keep oil at 360-365 degrees F.
• Working in batches (chicken will cook more evenly if they aren’t crowded in the pan), dip chicken in the first bowl of flour, shaking to remove excess. Dip into egg, turning to coat all sides then into second bowl of flour, pressing lightly so that flour sticks to all sides. Shake lightly to remove any excess. Place into skillet and cook until deep golden brown, 10-12 minutes. Turn and cook until chicken is deep golden brown on all sides. (If some of the larger pieces are not cooked through, place on a baking sheet and cook in a 350 degree F oven for 5-10 minutes.)
• Let chicken drain on paper towels for 2-3 minutes before serving. Serve hot.
Corn Flake Variation:
• Place 3 cups slightly crushed corn flakes in a shallow bowl. **I used Erewhon
• After dusting chicken pieces in flour and dipping in egg, press into corn flakes to coat all sides.
• Heat oil to 325 degrees F as corn flakes burn easily.
• Cook pieces, turning as necessary, until nicely browned on all sides.
• Transfer chicken to a baking sheet and bake in a 350-degree oven until cooked through, 15-20 minutes.