Crunchy Corn Crusted Picnic Chicken

Crunchy Corn Crusted

Picnic Chicken

(Serves 4)

 

 

I love the way this chicken comes out!  This is a frequent picnic for the sailing days on our boat!

2     chicken breasts, boneless and skinless

Marinade:

2      cups buttermilk

½      tsp Tabasco sauce

½      tsp sea salt

Cornflake Batter:

1        cup ground cornflakes (find flakes that are organic and low in sugar)

1        tsp basil leaves

1        tsp oregano leaves

½        tsp thyme leaves

½        tsp cumin, ground

½        tsp sea salt

1/8 tsp black pepper

canola or safflower spray cooking oil

  1. Combine marinade ingredients, add chicken and refrigerate overnight or at least a few hours.  Remove chicken, drain on paper towel leaving some marinade on the chicken. Cut into long bite-size pieces. Discard marinade.  You can skip the marinade step if you are in a hurry. Preheat oven to 400°
  2. Place cornflakes in ziplock bag and crush with rolling pin. If you don’t have a rolling pin, any hard cylinder will do (side of a can) or even the back of your hand will work too.  Do not over crush them or you’ll end up with corn flour. Add remaining spices, close bag, and shake to blend.
  3. Pour cornflake mixture onto a flat dish. Dip chicken, and roll on both sides into the corn flakes. Transfer to a wire cookie rack that is placed over a cookie sheet. Place chicken on rack and spray chicken with cooking oil on both sides. Bake for 5 minutes.  Turn chicken over and bake again for 5 minutes. Serve with my dipping sauce (next recipe) or your own favorite sauce.
Serving Suggestions: If making chicken ahead of time, allow it to cool completely and store it in an airtight container in the refrigerator.  This recipe tastes best when made the same day.

Dipping Sauces

for

Crunchy Corn Crusted Picnic Chicken

Two dipping sauce possibilities…very different and both very good – if you have time, make both!

Spicy BBQ Sauce:

1      Tbs expeller pressed oil

1      small onion, minced

2      cloves garlic, minced

1      stalk celery

¾      cup ketchup

1       tsp paprika

½      tsp cayenne pepper

½      cup beer (dark ale is best)

¼      cup apple cider vinegar

1       Tbs Worcestershire sauce

¼      tsp hickory liquid smoke

1       tsp brown sugar

½      tsp salt

  1. In a medium frying pan, sauté onion, garlic, and celery in olive oil for 2-3 minutes on medium heat.
  1. Combine remaining ingredients in a small bowl.  Now add cooked onion, garlic, and celery and mix thoroughly. Refrigerate for at least an hour.  This spicy and sweet sauce really balances the picnic chicken.

Dijon Dipping Sauce:

¼      cup Dijon mustard

1      Tbs mayonnaise

1      Tbs honey or agave syrup

1      tsp tarragon, dried

¼      tsp sea salt

Combine all ingredients and chill for 1 hour before serving with chicken.

Serving Suggestion:  The spicy sauce will last for a month in the refrigerator (maybe longer, but ours never stays around that long). Add it to meat dishes or use as part of the sauce for the Spicy Orange Beef recipe in this chapter. Try this dipping sauce as a sandwich spread, with fried fish, or with my Sweet Potato Home Fries recipe in the Vegetables ­– Nature’s Bounty chapter

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