You'd think the first food script of the year would happen in, like, the first week of the first month of same year. Yet, for the longest time, it never makes it past... these. few. words. You digress. Perhaps, recipe writing isn't for you. Then again... it could be just the thing for you, always keeping your mind lucid and ideas animated. If you believe your words/ pictures/ directions/ foolery absolutely inspire yourself and the dozen others that drop by to read, then surely this is your charge- at least part of it. Moreover, it triggers thoughts, such as, "if I can do it, then you most definitely will". So, of course, it's imperative to dust off writer fog, if things seen here manifest in your kitchen there, come 2018. And it's totally why, that at the fourth week of January, I am ferociously typing, to run this text out before the end of January. You deserve it. So do I.
Also, we're exactly at that point in the calendar where we find ourselves deep in irresolute resolutions...chomping much too much on leaves and tubers...inhaling bounteous forms of protein. Take heart. Today's treatise may be an easier way to overcome, and still usher in a bettered/improved you, without having to try nearly as hard.
I realize chicken is the most versatile substance staple, the world over. It is a notable part of our food spectrum, the meat most of us serve more nights in a four week rotation. So, adding to the number of poultry recipes may never be excessive and, right now, at this moment, I feel, today's might be one to seriously consider.
It is essential to marinate chicken. To marinate and coat it soon after with popular breakfast fare is more than genius. To have it taste as good as the two-doors-down-mom-pop fried chicken shop could be an outstanding feat. Doubtless, it's as cravesome as fat laden, calorie pegged counterparts might aspire to be.
Though, really, a batch of these might be a bit further along in sophistication, than batter-dipped pieces cooked in oil (which I'm equally a fan of). Enveloped in distinct Indian-esque flavors, there is a tornado of taste lent to the terrific texture of toasted maize (alliteration was not intentional, but sounds cool. Right ? :)). It's the great mouthfeel you get when you sink teeth into juicy pieces, covered in a mosaic of cornflakes over seasoned skin that makes you come back for more.
Points to specifically note in making c. masala chicken:
➢There are three parts to this recipe, that you must diligently go through in the order of: (a)making the marinade and smearing chicken with marinade (b) shaking marinaded pieces in cornflakes (c) baking the coated pieces.
➢You'll have to press marinaded chicken onto the cornflakes, purposefully. They will not all stick on when put into the bag. But once they adhere, flakes obligingly gather in some places more than others, which is ok. Really.
➢ For a distinct fusion between spice and crunch, you need to be generous on the former in order for the latter to stand out and complement. Otherwise, it's just chicken and cereal. Not good.
➢ Half of an 18 oz box of cornflakes should be enough to cover 12 chicken leg drumsticks; also feeds 6, but often 4 very hungry people.
That being said, you can use any parts of the chicken; bone in, boneless. I like bone-in and my kids (even the one month-short-of-adult) fight for the drumsticks.
From preparation to consumption, cornflakes-masala chicken takes a little over an hour and a half, where after your initial tweakings and coverings, 80% of time is spent in pieces baking off to their extra special finale.
It will hold up to many culinary expectations. Don't minimize options on how, when or why. Regardless of the regional palate it intends to please or where your fancies take you, know that a piece or two is as gratifying sided to curry and rice, as might be over, roast fingerling potatoes, tucked with garlic scented couscous, and/or a green salad.
Always, thank you for listening.
Also, we're exactly at that point in the calendar where we find ourselves deep in irresolute resolutions...chomping much too much on leaves and tubers...inhaling bounteous forms of protein. Take heart. Today's treatise may be an easier way to overcome, and still usher in a bettered/improved you, without having to try nearly as hard.
It is essential to marinate chicken. To marinate and coat it soon after with popular breakfast fare is more than genius. To have it taste as good as the two-doors-down-mom-pop fried chicken shop could be an outstanding feat. Doubtless, it's as cravesome as fat laden, calorie pegged counterparts might aspire to be.
Though, really, a batch of these might be a bit further along in sophistication, than batter-dipped pieces cooked in oil (which I'm equally a fan of). Enveloped in distinct Indian-esque flavors, there is a tornado of taste lent to the terrific texture of toasted maize (alliteration was not intentional, but sounds cool. Right ? :)). It's the great mouthfeel you get when you sink teeth into juicy pieces, covered in a mosaic of cornflakes over seasoned skin that makes you come back for more.
Points to specifically note in making c. masala chicken:
➢There are three parts to this recipe, that you must diligently go through in the order of: (a)making the marinade and smearing chicken with marinade (b) shaking marinaded pieces in cornflakes (c) baking the coated pieces.
➢You'll have to press marinaded chicken onto the cornflakes, purposefully. They will not all stick on when put into the bag. But once they adhere, flakes obligingly gather in some places more than others, which is ok. Really.
➢ For a distinct fusion between spice and crunch, you need to be generous on the former in order for the latter to stand out and complement. Otherwise, it's just chicken and cereal. Not good.
➢ Half of an 18 oz box of cornflakes should be enough to cover 12 chicken leg drumsticks; also feeds 6, but often 4 very hungry people.
That being said, you can use any parts of the chicken; bone in, boneless. I like bone-in and my kids (even the one month-short-of-adult) fight for the drumsticks.
From preparation to consumption, cornflakes-masala chicken takes a little over an hour and a half, where after your initial tweakings and coverings, 80% of time is spent in pieces baking off to their extra special finale.
It will hold up to many culinary expectations. Don't minimize options on how, when or why. Regardless of the regional palate it intends to please or where your fancies take you, know that a piece or two is as gratifying sided to curry and rice, as might be over, roast fingerling potatoes, tucked with garlic scented couscous, and/or a green salad.
Maybe this is that bit of perfection needed to set the course for 2018. You think?
Hoping you a fantastic year And, no doubt, a tasty one too.Always, thank you for listening.
The South Indian plate. With rice and a small pool of sambar.
Ingredients:
- 1 ½ tbsp cayenne pepper
- 1 tbsp coriander powder
- 2 tsp black pepper
- pinch turmeric
- 1 tsp garam masala
- 1 pinch mace powder
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tbsp lemon juice
- 3 tbsp plain nonfat yoghurt
- salt
- 6 skinless chicken drumsticks
- 3 cups cornflakes, crushed
- cooking spray
Once upon a time, during a bitter Minnesota winter...when I had leftover cornflakes, a pack of cut up chicken thighs, and not much of a budget, this happened. That was more than 12 years ago. Ever since, buying a box of Kelloggs elicits a whole different response with my people here.
- In a large mixing bowl, combine all the ingredients from cayenne pepper to salt.
- Coat chicken pieces thoroughly in the spice-yoghurt mixture. Keep aside in marinade for 30 minutes.
- Place cornflakes in a large Ziploc bag and crush with rolling pin.
- Preheat oven to 385°F.
- Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
- Take a marinaded chicken piece and place in the ziploc. Seal the bag and shake up and down or move so that the piece gets coated in cornflakes. Place coated piece onto baking sheet.
- Repeat with the remaining chicken pieces. Spray pieces with cooking spray.
- Bake for 8 minutes. Then reduce oven temperature to 350°F and bake for another 25-30 minutes or until chicken is done and meat is no longer pink.
- Serve hot with rice, roast vegetables, side salad.
When increasing the quantity of chicken, be mindful of spice and seasoning ingredients. Do not increase all these in direct proportion, but test and taste, to suit individual palates and tolerance levels.
Of Januarys past:
2017~ Tandoori chicken salad
2013~ Breadmaker pretzels
"But let all who take refuge in you rejoice;
let them sing joyful praises forever.
Spread your protection over them, that all who love your name may be filled with joy." Psalm 5:11
