Sunday or Weeknight Dinner: Ultimate Oven Fried Chicken

Oven fried chicken served on a bed of noodles

Fried chicken has been a Sunday staple for centuries. Back when households had a flock of laying hens, eating chicken meant choosing between eggs tomorrow and meat today. Chicken was an expensive commodity, a treat, and a platter of fried chicken was quite the treat. Fast forward to today: chicken is abundant and priced reasonably. It's also touted as a healthy option for people with high cholesterol or a history of heart problems. And this oven-fried chicken retains the "healthy" label while tasting totally indulgent.

This recipe uses a combination of seasoned croutons and packaged fried onions to create a crunchy, seasoned coating that browns beautifully. The recipe also requires you to separate the skin from the chicken meat; creating an air pocket underneath the skin allows chicken fat to drain out, and it makes the skin extra-crisp. Once cooked, you can remove the skin if you wish, but the crunchy, seasoned skin is a big part of the treat.

Breaded chicken before baking

This fried chicken pairs wonderfully with a side of rice, noodles or mashed potatoes and cole slaw.

Ultimate Oven-Fried Chicken

1 pound bone-in chicken thighs with skin

1 cup seasoned croutons
1/2 cup crispy fried onions
1 egg white, beaten with a fork

Heat oven to 425 degrees. Using a blender or food processor, pulse together the croutons and fried onions until they form a crumb mixture. Pour crumbs into a large bowl or pie pan.

Separate the skin from the chicken meat by thrusting the handle of a fork or your finger underneath the skin. Once the air pocket is created, dip the chicken piece into the beaten egg white, then coat thoroughly with the crumb mixture. Place into a roasting pan or onto a broiler pan.

Place chicken pieces, skin side up, into preheated oven. Cook for 35-45 minutes or until juices run clear, coating is browned and internal temperature reaches 165 degrees. Makes 4 servings. 

Golden Honey Whole Wheat Bread

Honey Whole Wheat Bread

Now that it's the holiday season and the outside temperature is a good reason to light a fire in the wood burning stove, it is also a good time to bake yeast bread. Yeast dough rises perfectly in a warm, moist environment; a wood stove and stainless steel pan of water help to create this environment that also is quite comfy for humans and cats.

I happen to love whole grain breads, and this loaf not only has a wealth of wheat flavor but bakes to a lovely brown color. The extra pizazz added by braiding the dough adds a lightly festive touch to it all. The addition of honey rather than granulated sugar adds a depth of flavor that is unique, and it also creates a baked good that is light rather than dense.

Although this is not a sweet bread, it is a treat. Slather a thick slice with real butter or cream cheese and enjoy with a cup of hot tea.

Honey Whole Wheat Bread

1 pk. (2 1/4 tsp) dry yeast
1 c. all purpose flour
2 c. whole wheat flour
1 tsp. salt
1 large whole egg
2 tbsp. extra virgin olive oil
1/4 c. golden honey
1 c. warm water


In a medium mixing bowl, whisk together flours and salt. Measure one cup of dry mixture into the bowl of a stand mixer. Add in yeast and blend at lowest speed.

In a microwave-proof measuring cup or glass bowl, heat water, oil and honey together for 1-2 minutes or until liquid reaches 165 degrees. With blade turning slowly on the mixer, add warm liquid. Beat on low-medium speed for 5 minutes.

Add in the rest of the flour mixture and egg. Beat using blade until thoroughly mixed, then switch to dough hook. Blend until dough forms a ball and clears the edges of the mixing bowl.

Using vegetable oil pan spray, grease the inside of a large bowl. Turn dough out of the mixing bowl into the greased bowl, greasing the top and sides of the dough. Moisten several paper towels and cover the mixing bowl. Place dough in a warm, draft-free area (85 - 100 degrees is best) to rise until doubled, about 1 hour.

Grease and flour a 9 x 5 loaf pan. Punch down dough after it has risen, and separate into three pieces that are equal in size. Using your hands, shape each piece into a 14" long rope. Braid the ropes together on a nonstick surface (parchment paper is excellent). Tuck the ends under, and place braid into the loaf pan. Cover with moistened paper towels and allow to rise a second time, about 30-45 minutes.

Preheat oven to 350 degrees. Place loaf, uncovered, into oven and bake for 40-45 minutes. Allow to cool 10 minutes before removing from pan.

Holiday Favorites: Anise Slices Cookies

Holiday Favorites: Anise Slices

The herb anise is a traditional flavor for Christmas cookies in both Italy and Germany. Anise tastes like black licorice, so if you love black jelly beans then these butter cookies are for you. They are flavored with both essential oil and anise seed; the seed gives them a little crunch as well as taste.

The secret to having these cookies be light and have that melt in your mouth texture is to work the dough just until it comes together. Overbeating the dough will toughen the gluten in the flour, which makes the cookies dense. A good dough will begin to form large clumps, which can be shaped into a log by hand.

Dough shaped into a log and ready to chill

Anise Slices
2 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. unsalted butter, room temperature
3/4 c. granulated sugar
1 egg
1/2 tsp. anise oil
2 tbsp. anise seed

In medium mixing bowl, whisk together the flour, baking powder, salt and anise seed. Set aside.

Cream butter and sugar together in a large mixing bowl. Add egg and anise oil, and beat until thoroughly mixed. Add dry ingredients, beating slowly to incorporate and then until dough begins to form clumps and comes together.

Separate dough into two halves. Place each half on a separate sheet of waxed paper. Roll into a log 2" in diameter. Twist ends of paper shut and refrigerate overnight.

The next day, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Slice each dough log into 1/4" slices, and place slices on baking sheet. Bake for 10-12 minutes or until edges are slightly golden. Immediately slide parchment off hot baking sheet and allow cookies to cool. Makes 3 dozen.