Ok, I LOVE me some fried chicken...I don't, however, love the calories that come with each piece. I am a big fan of Ellie Krieger, and she has this recipe for oven fried chicken. I was a little reluctant to try it because I didn't want to get my heart set on the taste of fried chicken, and then be disappointed. But, this recipe is absolutely divine. You bathe the chicken in buttermilk, glaze it with honey, and then dunk it into a crunchy mixture of cornflakes and seasonings. The result: a sweet/savory combination with a hint of spice. It has one of those flavors that I know I will crave again (and this is not just the pregnancy talking).
You might be ogling over the heaping pile of cheesiness to the left of that golden chicken...I would. That's why I am going to include that recipe as well. I have made over five different mac and cheese recipes searching for the perfect one. Some have proven to be flavorful, but have lacked the silky texture. Others are silky, but lack deep flavor. This one is smooth in texture, light in color, and has a sharp cheesy taste like all mac and cheese should. It has earned a permanent spot in my "sides" rotation. Enjoy!
P.S. Don't forget the sweet tea :)
Honey-Crisp Oven-Fried Chicken
4 skinless bone-in chicken thighs (I also included drumsticks)
2/3 cup low-fat buttermilk (I placed mine in a bowl and poured till it was covered)
4 cups cornflakes cereal (Don't buy the frosted flakes!)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Olive oil cooking spray
2 tablespoons honey
Place the chicken in a bowl and cover with buttermilk. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Place the cornflakes in a food processor and process until crumbs form.
Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray. Remove the chicken from the buttermilk, shaking off excess. Discard the remaining buttermilk. Brush each piece of chicken with honey.
Dip the glazed chicken in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place each piece on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.
Now for the gooey stuff...
Panera's Stove Top Mac and Cheese
16 oz pasta shells, or any shape you like (I used partial wheat pasta and it turned out great)
4 tablespoons unsalted butter
1/3 cup all purpose flour
2 cups half and half
1/2 cup heavy cream
4 oz white American cheese, chopped or torn into pieces (I used Walmart brand individually wrapped singles)
8 oz extra sharp white cheddar cheese, shredded (buy the block in the nice cheese section)
1 teaspoon dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce (such as Frank's)
In a large pot, cook pasta according to package directions. Drain well, DO NOT rinse.
While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour, stirring constantly for 2 minutes. Gradually whisk in the half and half and heavy cream until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking often, until it thickens, about 6-8 minutes.
Remove the sauce from the heat and, by the handful, stir in cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to thoroughly coat the pasta. Cook for 1-2 minutes until heated through.
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