I made some changes from the original recipe, taken from. Rachael Ray's October 21012 issue of Everyday but I kept it to a minimum because I really wanted to see if it would work with chicken AND fish. Its like the game of Clue. Did you ever play that growing up? Clue is a board game where you had travel around the board asking questions to find out who killed whatever his name was, in which room, which what weapon. I found the best way to throw people off your trail, or really confirm your suspicion about a room/weapon/or person you have to isolate different factors. So with this recipe I am isolating the breading changes so I make sure it works with chicken before I try it with fish. We are big fish eaters in my house. Although there will always be a place in my heart for a piece of crunchy chicken that stays moist on the inside!
Crunchy Tarragon Chicken
Serves 5-8 (8 pieces of chicken)
prep + cooking time: 25-30 minutes
Ingredients:
1 whole chicken cut up into 8 parts
1 egg yolk
1 Tbs dijon mustard
3 Tbs fresh Tarragon
1/2 cup of grated or shredded good parmesan cheese
(not the fake kind in the green container)
1 cup of panko breadcrumbs
1 cup of olive oil
1/4 tsp pepper + 1/4 tsp pepper + 1/4 tsp pepper (divided)
1/2 tsp salt + 1/2 tsp salt + 1/4 tsp salt (divided)
half of juice from a lemon approx 1/2-1 Tbs
1 tsp of old bay seasoning
1 egg yolk
1 Tbs dijon mustard
3 Tbs fresh Tarragon
1/2 cup of grated or shredded good parmesan cheese
(not the fake kind in the green container)
1 cup of panko breadcrumbs
1 cup of olive oil
1/4 tsp pepper + 1/4 tsp pepper + 1/4 tsp pepper (divided)
1/2 tsp salt + 1/2 tsp salt + 1/4 tsp salt (divided)
half of juice from a lemon approx 1/2-1 Tbs
1 tsp of old bay seasoning
Directions:
1. Preheat your oven to 450 degrees
2. Pat your chicken dry and sprinkle it with 1/2 tsp salt, old bay seasoning, and 1/4 tsp pepper.
3. In a bowl create a homemade mayo to dip the chicken into for glue for the crunchy breadcrumbs. Combine: mustard, chopped tarragon, lemon juice, 1/4 tsp pepper, 1/4 tsp salt, and the egg yolk. I found by whisking these together and then SLOWLY adding in a cup of olive oil it thickens a bit faster. Also throwing it in the fridge for 2-3 minutes, covered with plastic wrap, makes it firm faster into a mayo-store bought sauce consistency.
4. In a large bowl or flat dish combine panko, shredded or grated parm, and remaining salt and pepper. This part was kinda comical in my house because I was working from a triangle piece of parmesan cheese and didn't want to take the time to shred/grate it with my food processor so I actually diced it into fine pieces... seemed to work okay although I wouldn't advise it if you didn't have to - ie... weren't being lazy like me.
5. If you are using a casserole dish - spray it with nonstick spray before you start getting your hands messy. Create an assembly line with the the seasoned chicken first, mayo second, breadcrumb mix third, and a baking sheet or casserole dishes at the end. So you are spreading, dipping, or dunking your chicken into the yummy wet homemade mayo, then rolling each piece in the seasoned breadcrumbs, and placing each piece of chicken on the pan or in a casserole dish to be baked. Try to give each other a little room - use two baking dishes if necessary to let the heat and air circulate in the oven so everything gets crispy and not damp from being crowded and steamed.
6. Bake for 20-25 minutes until juices of chicken run clear. Everything should be crisp and golden brown.
7. Serve & eat with your favorite veggies. As seen below, we had green beans sautéed with shallots & butter, and some homemade rolls I had so smartly tucked away in the freezer for a quick easy side. I love it when I am able to make just a tiny bit extra of rolls or bread and put in it in the freezer to just complete a meal a week, two or three weeks later :)
Enjoy some crunch with this fun
Rachael Ray recipe
From my kitchen to yours
related chicken recipes:
Chicken Biscuits & Gravy (Cheesy Garlic Biscuits)
Chicken with Rosemary Cream Sauce & Rice
Chicken Biscuits & Gravy (Cheesy Garlic Biscuits)
Chicken with Rosemary Cream Sauce & Rice
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