Three recipes: Lemonade Oven Fried Chicken, Spicy Sour Cream Corn, Bite Size Apple Pies
Today is National Fried Chicken Day!
I’ve never really been a ‘fried’ person (thanks mom) so I had to consult Pinterest to see what the options are. Holy Cow! Who would have known there is:
- Buttermilk Fried Chicken
- Oven Fried Chicken
- Mango Fried Chicken
- Crispy Southern Fried Chicken
- Gluten Free Fried Chicken
- Crispy Crunchy Fried Chicken
- Koren Fried Chicken
- Maryland Fried Chicken
- Southern Fried Chicken
- Salt & Peper Fried Chicken
- Mustard Fried Chicken
but this one caught my eye…it is July…
- Lemonade Oven Fried Chicken
I’m going for it!! This is whats for dinner tonight…
Oven Fried Lemonade Chicken
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- 1 1/2 cups cornflakes cereal
- 1 teaspoon dried crushed thyme
- Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
- Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
- Place the chicken breasts on the prepared baking sheet so they don’t touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.
Prep Time: 15 min
Cook Time: 30 min
Ready In: 1hr 45 min (only because of marinade time)
I will let you know how this goes, and in the meantime, let me know what your favorite Fried Chicken is. Are you having it for dinner?
UPDATE: The next morning…
Well, it went AWESOME! I am amazed at what the lemonade did to the chicken. I can see using that same base to create a Lemon Chicken with Capers. Yummy!
To complete the plate we also had watermelon to cut up and Corn. When I put the corn on to heat it up Matt mentioned that he had Cream Cheese left over from the Mac and Cheese (for Macaroni Day!) and so we created one of our simple favorites… ((Can use Sour Cream, a little more runny, but same idea))
Spicy Cream Cheese Corn
- 1 pound of corn ( fresh or thawed)
- 1 Tablespoon of butter
- 3 oz of cream cheese ( low fat)
- Red Pepper Flakes
- In a medium saucepan combine – corn, butter, and cream cheese.
- When it is heated through and cream cheese is melted season with pepper and red pepper flakes.
and then since I was in the real American Spirit on a Holiday Weekend, I pulled together these very simple Apple Pies.
Bite Size Apple Pies
- 1/2 c. sugar
- 2 tsp. cinnamon
- 1 pkg. (14.1 oz..} refrigerated pie crust
- 3 tbsp. melted butter, divided
- 2 medium tart apples, each cut into 8 wedges
- In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with 2 Tbsp. melted butter, sprinkle with remaining sugar mixture.
- Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.
- Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture.
- Bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.
If you like to cook…check out my Pinterest Food & Yummy’s Board. Lots of simple recipes! I will be better about posting about them as I cook em up.