This food can travel—even if it’s only to your backyard! With warmer weather I’m grateful for the simple pleasure of outdoor dining.
Legendary to this day is my grandma’s home grown, fried, baked chicken on the farm. My mom’s stories have always made me want to create a recipe that brings back memories of this nostalgic food. It’s probably quite different from hers but hopefully just as delicious. Here’s to simpler times and delicious food–comforting and crunchy and juicy and really, really good. It can be eaten hot or cold and pairs perfectly with this pasta salad. Grandma–here’s to you.
If you don’t have buttermilk add 1 Tbls. of vinegar to 1 cup of milk and let sit for 5 minutes.
2 cups buttermilk
4 large garlic cloves, peeled and lightly smashed
5 chicken thighs and 8 chicken drumsticks, skin on (Chicken breasts could also be used)
3 Tbls. water
1 cup butter melted
1 1/2 cups plain dried bread crumbs
1 tsp. each dried oregano, basil, marjoram, and thyme
2 tsp. paprika
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
Preheat oven to 375°. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13×9-in. baking dishes.
Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170°-175°, turning once. Cool 30 minutes; refrigerate until chilled.
1 20 oz. bag refrigerated cheese tortellini
1 cucumber peeled, sliced and quartered
1 pint cherry tomatoes halved
1 each red and yellow bell pepper diced
2 Tbls. chopped pepperoncinis
1/2 cup shredded carrots
2–3 cups fresh spinach
3 Tbls. chopped fresh basil
1 6 oz. container grated Parmesan
1 16-oz bottle Zesty Italian dressing (you may not use it all)