Sunday Fried Chicken
4 chicken breast halves, without skin
2 ½ cups cornflakes, crushed
1 teaspoon thyme, dried
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2 egg whites, large, beaten
Rinse chicken and pat dry.
Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs. Add thyme, paprika, salt, and pepper to bag; shake to mix.
Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.
Arrange chicken pieces slightly apart in a 10×15-inch nonstick pan.
Lightly mist chicken with cooking oil spray.
Bake chicken at 425° until meat is no longer pink in thickest part, about 25 minutes for breasts.
Salt and pepper to taste. Serves 4.
- Tina
Potatoes Da Delphina
1-1/2 pounds creamer potatoes (Yukon Gold preferred,
about 16)
2 tablespoons salt
Peanut oil for frying
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 teaspoons lemon zest
1/4 cup chopped fresh Italian flat-leaf parsley
Put the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold one between your hands as if you were clapping and press gently with the heel of your hand. You want to smash the potato to about a half-inch thickness while keeping it in one piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
Put a half-inch of peanut oil in a large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer to paper towels to
drain. Season with salt and pepper.
While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture, add the potatoes and toss gently. Serve immediately. Save leftover garlic oil and use it to dress a salad or vegetables the following day. (Serves 4)
- AJ
Fried Cheese Sticks
4 oz mozzarella cheese sticks (string cheese)
1/2 c parmesan cheese, grated
1 whole egg, beaten
2 c olive oil1-Cut the string cheeses in half
2-Dip into the beaten egg and then coat with parmesan cheese
3-Fry in oil until browned
You can also use the same method substituting mushrooms, zucchini slices etc.
- Mom2Sam Tiny
