Tonight, I made two new recipes for dinner. Honey-Crisp Oven Fried Chicken is from Ellie Krieger’s book, Comfort Food Fix, and Frizzled Brussel Sprouts with Pancetta & Walnuts from Anne Burrell’s, Cook Like A Rock Star. Let me just say, yum & yum! Both recipes were very simple, and they were both very flavorful. No need for the salt & pepper shakers tonight.
I did make a few substitutions in the recipes as I didn’t have all the exact ingredients. The chicken recipe called for chicken thighs, but John and I like boneless breasts, so I used those. I was supposed to use honey, but discovered I was out, so I used golden syrup. My daughter, Heather, keeps me supplied with this British product which is a cross between honey and Karo syrup.
In the brussel sprout recipe, I substituted slivered almonds for walnuts. They worked just fine. John proclaimed both recipes keepers. So far, so good! Here are the recipes. I hope you enjoy them!
Honey-Crisp Oven-Fried Chicken (BTW, Ellie Krieger’s recipes are healthier & with less calories)
4 skinless, bone-in chicken thighs
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon 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 with the buttermilk. Marinate in the fridge for at least an hour and up to 4 hours.
Place the cornflakes in a food processor and process until crumbs form. Transfer to a shallow bowl and add paprika, garlic powder, salt, black pepper and cayenne.
Preheat oven to 350°F. Spray a baking sheet with cooking spray. Remove the chicken from the buttermilk, shaking off excess. Discard remaining buttermilk. Brush chicken with honey, then dip in the cornflake crumbs, pressing hard so crumbs stick. Place the coated chicken on the baking sheet and lightly spray the top of each with the cooking spray.Bake until the chicken is crisped and cooked through, 45 to 50 minutes.
Frizzled Brussel Sprouts with Pancetta & Walnuts
1 clove garlic, smashed
Pinch of crushed, red pepper
1/4 pound pancetta, cut into 1/4 inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussel Sprouts, stemmed and leaves pulled apart
Coat a large saute pan with olive oil; add the garlic clove and red pepper and bring to medium heat. When the garlic has turned brown, discard and add the pancetta and walnuts.
Cook until pancetta is crispy and brown, about 5 minutes. Add the Brussel Sprouts and toss to combine. Season with salt ( go easy on the salt because the pancetta is pretty salty on its own), cover and cook for 2 to 3 minutes until the sprouts have wilted.
Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and “frizzle”, 8 to 10 minutes more.