Saturday, February 9, 2019

Saturday Eats - Chicken Run

I'll just be crossing the road while you get that oven preheated.


Abby T. Lab here.  Mom just has to share a recipe she came up with that was a HUGE hit in our house and elsewhere.  For when she had her crash pad and was commuting between Indy and Chicago she had a roommate for a while, a female coworker who had just sold her house she shared with her husband and had a few more months before she could retire and join him in a nearby state they'd bought a smaller home in for retirement.  It worked out great, both were pilots and had a lot of things in common and both went to bed early, got up early and left on the weekends to see their spouses. Her roommate also fed me extra treats when Mom wasn't looking.

Mostly in the work night evenings, they shared a bottle of wine and tore apart the Criminal Justice type shows on TV.  Mom did the cooking though.

Mom's roommate was a great friend but she could NOT cook and admitted it. The one time she baked chicken breasts for the two of them, it had the consistency of a Nyla bone, so Mom just started making dinners on the nights both of them were home. We knew how bad it was when her roommate's husband had a mild heart attack and could be heard raving about how "great hospital food was!"  So Mom taught her how to make a few things, super easy recipes you couldn't mess up and the next time she saw her friend's husband he said, "bless you!".

This one is SUPER easy.  Even those that don't "cook" can make it.
Poppyseed Chicken

You will need:
A large cereal bowl of Panko bread crumbs (either Italian seasoned or plain and add 1 tsp of Italian seasoning or oregano or basil.)
An egg
4-6 chicken thighs (or your favorite dismantled chicken parts)
a bottle of Poppyseed salad dressing (you won't need the whole bottle)

In a medium bowl, whisk the egg with a splash of water.
Dunk chicken pieces in egg
roll them in the bread crumbs until lightly coated.

Is it done yet?

Bake on a cookie sheet sprayed with non-stick spray in a  preheated 400 F oven for 25 minutes.

Open oven when the 25 minutes is up and drizzle about a cup of the salad dressing over the top of the chicken pieces, just enough to lightly cover the meat without it spreading down onto the hot pan.

Bake another 20 minutes.  (For large pieces like breasts make it 25 minutes, for small drumsticks or thighs make it 16-20 minutes , 165 F on the thermometer poked in the center).

It's crunchy, but not TOO crunchy, with a wonderful sweet and sour flavor and the chicken inside is incredibly moist (I got a little bit of the meat with the coating removed, yummy!)

Lab Tested - Dad approved.

Abby Lab


14 comments:

  1. Sounds tasty!

    And I'm BOLing about ripping apart criminal justice shows. Sounds like any time a legal show comes on around here.

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  2. That one is going to get tested here as soon as mom can get some of that poppy seed dressing:) Thanks for telling us about it - we are all drooling.

    Woos - Lightning, Misty, and Timber

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    1. I use the Briana's brand poppy seed dressing. If you can't find any here's an easy recipe. It's also awesome on a romaine salad with sliced strawberries and walnuts.

      makes 1 cup

      INGREDIENTS
      1/4 cup white wine vinegar or champagne vinegar
      1/4 cup sugar
      1 small shallot
      1 to 1 1/2 tablespoons poppy seeds
      1/2 teaspoon salt
      1/2 teaspoon ground mustard
      2 teaspoons mayonnaise, optional for a creamier dressing
      1/2 cup olive oil, grapeseed oil, or a mix (See Recipe Note)

      INSTRUCTIONS
      Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

      Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

      Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

      RECIPE NOTES
      Oil for the dressing: Olive oil will make a stronger-tasting dressing while grapeseed oil or another neutral-tasting vegetable oil will make a milder dressing. Personally, I like an equal mix of both.

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  3. Lady has no training in criminal things or legal things but also likes to rip them apart. Your friend's cooking sounds a lot like lady's.

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  4. Pawsome eats. The nyla bone food sounds yummy to us dogs too.

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  5. that is fab! and thanks for the poppy seed dressing that is on our to do list ;O)

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  6. sounds yummy!!! You could have also dipped the chicken in the salad dressing and THEN put the panko on.....(I do that quite often)........actually I have been using all sorts of salad dressings on chicken for years......chicken is like a blank canvas. I bet your recipe would also be good in an air fryer!

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  7. Thank you. We all love chicken here, especially the dogs

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  8. OMD Mommy has a family pack of thighs in the frig.
    We have to tell her all about this, but she is
    glued to the Netflix watching Blue Bloods. :)

    ♥ Astro and Mitzie

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  9. This is a fantastic preparation; we tried it last night and it has already earned a place on our menu!
    Thanks!

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    Replies
    1. Thank you for taking the time to let me know. Thanks for stopping in!

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    2. That's a great show! Mom just signed up for Netflix last year for that and a couple of others. (she doesn't own a TV)

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Welcome to The Book of Barkley and the Blogville dog blogging community. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab, who we adopted in 2014.

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