Last night I made an oven fried chicken recipe from September's issue of Food and Wine. I marinated the chicken overnight in sweet tea, tabasco, thyme, and salt. Then I battered it with flour and spices, gave it a quick fry in the cast iron skillet, and baked it in the oven. The recipe also called for a sauce with caramelized onions and chicken broth. I also made buttermilk biscuits. I use the Better Homes and Gardens recipe but add 1/4 cup more of buttermilk than they call for. That makes them really moist. I also cooked some zucchini in olive oil. Paired with a nice red wine, it as a great dinner!
1 comment:
Yum! Please cook me dinner.
Post a Comment