1 hour
Serves 6
Ingredients:
4 pounds of chicken breasts, legs and thighs on the bone
2 cups buttermilk
4 cups Panko bread crumbs
2 Tbsp. garlic salt
1 Tbsp. black pepper
1 Tbsp. rosemary
2 Tbsp. onion powder
2 Tbsp. paprika
Cooking spray
Fried Green Tomatoes (recipe to follow)
Make Dinner:
Preheat oven to 375 degrees. Spray cookie sheet with cooking spray and set aside. Pour buttermilk into a medium mixing bowl. (If you do not have buttermilk on hand, use 2 cups of regular milk combined with 2 Tbsp. vinegar. It will work just fine.) Blend bread crumbs with spices in a separate medium mixing bowl. Dip each piece of chicken into buttermilk and then into bread crumb mixture. Place each piece of chicken onto cookie sheet. Sprinkle chicken with more paprika before baking. (The paprika will give the chicken beautiful color.) Bake for 1 hour at 375 degrees. Serve with Fried Green Tomatoes, sliced red tomatoes and cucumber slices.
Fried Green Tomatoes
2 large green tomatoes, sliced
1 cup corn flour (We like Maseca. Invest in a bag. You will use it again. It's in the Latino aisle of your local grocery store.)
2 eggs beaten
1 Tbsp. garlic salt
1 Tbsp. black pepper
1 cup canola oil
While chicken is cooking, beat eggs in small mixing bowl. In a separate bowl, combine corn flour with salt and pepper. Slice green tomatoes into 1/2" thick slices. Heat canola oil in large frying pan over high heat. Dip each tomato slice into egg and then into corn flour mixture. Place tomatoes in hot oil. Do not let them touch. Fry tomatoes for 5 minutes per side over medium hight heat or until brown and crispy. Drain tomatoes on paper towels, sprinkle with salt and serve immediately.