Monday, January 24, 2011

What to do with less-than-perfect-looking cornbread.

Put it in the cuisinart and use the crumbs for coating chicken thighs for oven-fried chicken.

DELISH.

MM was not a fan, but that's okay, I ate his share.

3 comments:

Ramblin' Red said...

sounds good to me....

Mummy/Crit said...

yeah, me too. And how does oven-fried chicken work?

liz said...

Dip the chicken pieces (I used boneless, skinless thighs) into an egg/milk mixture, then dredge in the muffin crumbs.


Heat some oil in a cast-iron skillet and brown the pieces lightly on both sides.

Then place the pan into a 350 F oven until they reach 180 F internally (about 20 minutes).

This is less messy than frying them entirely on the top of the stove, and uses less oil.