Oven Fried Chicken

I have a confession: I love fried chicken. KFC is a slight weakness of mine...of course, it is a real blessing that up here in Canada they don't have the biscuits (love that hot, crumbly goodness) which means we never go. My waistline thanks me.

In an effort to assuage my craving I have been trying a few baked, or oven-fried, chicken recipes. I tried a few with bread crumbs which were good, but just didn't compare with the taste of fried chicken.

Then Rookie Cookie pulled through (like always).

Her recipe uses cornflakes which stay crispy and help fake out your mouth to thinking you are crunching away on fried chicken.

I also love the idea of having the cornflake/spices mixture already mixed up so dinner can be thrown together quickly.


3 1/2 lb chicken, legs or thighs or both
Kosher salt and pepper
3 cups corn flake cereal
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp red pepper flakes
2 eggs
1/4 cup milk
3 Tbsp butter, melted
Set oven to 350 degrees.
Pat chicken dry with a paper towel. Season with salt and pepper and set aside.
In the bowl of a food processor, combine corn flakes, basil, thyme, oregano, garlic powder and red pepper flakes. Process until corn flakes are coarse crumbs. Pour corn flake crumbs into a pie plate and set aside.
In another pie plate, combine eggs and milk. Whisk until well combined. Set aside.
Set up your breading station. In order, line up seasoned chicken, egg mixture, corn flake crumbs and a greased rimmed cookie sheet. With one piece at a time, dip the chicken in the egg, then into the crumbs (coating well) and then onto the sheet pan. Repeat until all chicken is breaded. Drizzle each piece with a little bit of the melted butter.
Bake for 45-60 minutes or until the chicken's internal temperature is 165-170 degrees.
{Recipe from Rookie Cookie}


Banana Muffins

For lunch today, we had grapes and banana muffins. And of course big glasses of milk.

I threw a few chocolate chips in the batter to liven things up but the flavor of the muffins was delicious either way.
**Healthy option: I have substituted whole-wheat flour for flour and buttermilk for half the oil with delicious results!**

Banana Muffins
3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
3-4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.
Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana.
Add the dry ingredients and stir just until blended. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.
Transfer the muffins to a rack and cool slightly.
{Recipe from Rookie Cookie}



OK, you might just want to stop what you're doing right now and go make these! Seriously! I've always been a little intimidated at the thought of 'making bagels' but when I came across a recipe I thought I might be able to handle, I decided I'd take the challenge. I even changed the recipe around a bit and they still turned out fabulous! No, seriously. Go make them and then tell me how you liked them!


1 1/8 C. warm water (110 degrees)
1.5 tsp. salt
2 Tbs. sugar
3 C. bread flour
2 1/4 tsp. active dry yeast
1.5 tsp. ground cinnamon
3 Quarts boiling water
3 Tbs. sugar
1 Tbs cornmeal
2 Tbs. melted butter (or 1 egg white)
1/3 C. sugar
1 Tbs + 1 tsp. ground cinnamon


Combine warm water, yeast and 2 Tbs. sugar in mixer and let sit for about five minutes. Add flour, cinnamon, and salt and mix until good dough consistancy.

Turn dough out onto a roul'pat if you have one-if you don't...you NEED one! (or floured surface). Divide dough into eight equal parts (yes, I have a scale because I'm ocd so I got them pretty equal, but it doesn't really matter). Roll each piece into a small ball. Flatten the balls and poke a hole in the middle and twirl the dough around your finger to enlarge the hole. Cover bagels with a clean cloth and let sit for about 30 minutes.

While bagels are sitting, bring the 3 quarts water to boil. Stir in 3 Tbs. sugar and prepare your pan.

I baked my bagles on a silpat and perforated baking sheet (without cornmeal). If you have these items, use them! If you don't, then sprinkle cornmeal on an ungreased baking sheet. Transfer bagels to boiling water. Boil for 1 minute on each side. Drain breafly on a clean towl. Arrange boiled bagels on baking sheet. With baking brush, brush the tops of each bagel and top with preffered topping. I used cinnamon sugar. I actually coated with butter and then dropped each bagel in the cinnamon sugar mixture to cover completely.

Bake in a preheated 375 degree oven for 20-25 minutes, until well browned.
Other alternative toppings:
Honey Wheat: Use honey instead of sugar (omit the cinnamon), and use 2 c. whole wheat flour and 1 C. all purpose flour. Top with Oats.
Dry Onions
Add 1/2 C. cheese (Agiago, or Parm, or other) to dough and then sprinkle on top as well.