Tuesday, October 19, 2010

Unfried Chicken with Cabbage and Apple Slaw

I somehow ended up on a listserv for Self Magazine's recipes a while ago.  Every now and then I open an email and even send one to Eric for dinner ideas.  As I'm not responsible for dinner once a week I search the web weekly for something new to try, not even thinking to look at these weekly emails.  Well, I did look a few weeks ago and this recipe caught my eye.  Probably because of the slaw.  Some of the directions and ingredients weren't overly clear to me so I'll let you know what I did and how I would change it.  Here you go!

Unfried Chicken

Cooking Spray
1 Cup Breadcrumbs (I used panko)
1 Tbs Dijon Mustard (I was low on Gray Poupon (pardon me!), so I mixed it with German Mustard)
1 tsp fresh Parsley, chopped
1 tsp fresh Sage, chopped
1 tsp fresh Thyme, chopped
1 Tbs Old Bay Seasoning (I would probably use a little less next time)
1 Tbs Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper (I would definitely use a less next time)
1/2 Cup Buttermilk
2 Chicken Breasts

1.  Preheat oven to 400.  Place a roasting or cookie rack on a baking sheet and coat with cooking spray.

2.  Combine breadcrumbs/panko, mustard, parsley, sage, thyme, Old Bay, salt, pepper and cayenne in a shallow bowl.  Pour buttermilk into another shallow bowl.

3.  Dip chicken in buttermilk, turning to coat.  Drain excess and dredge chicken in breadcrumbs, pressing gently to help them adhere and place chicken on rack.

4.  Spray with cooking spray and bake until crispy - about 30 - 35 minutes.

Cabbage and Apple Slaw

2 tsp Honey (make sure you don't use too much!)
2 tsp Whole Grain Mustard (as in mustard seed, now what you put on a sandwhich)
2 Tbs EVOO
1 TBS Apple Cider Vinegar
1 Tbs Balsalmic Vinegar
2 Apples (I used Braeburn b/c I just got them apple picking, the recipe calls for Gala or Red Delicious), cored and thinly sliced.
2 tsp Lemon Juice
6 Cups Napa Cabbage, shredded

1.  Whisk honey with mustard, oil and vinegars in a bowl.

2.  Toss apples with lemon juice in another, large bowl.

3.  Add cabbage to apples and pour dressing.  Toss to coat.

4.  Season as necessary and chill for at least 20 minutes before serving.

  • The recipe was a little spicy for me, but I don't like spice that much.
  • I prefer the flour/egg method of breading chicken and would probably replace that with the buttermilke method next time around.  I just think it makes it stick better.
  • Jess made this and said that she has enough slaw to last until the apocolypse reminding me that I should note that this makes A TON of slaw.
  • Napa cabbage looks like a flower when you cut it towards the end.
  • Yes, that's a pink cutting board.


Jessica said...

Can you make the slaw without mustard seed? I hate mustard seed!

jaytee said...

i actually think it does mean whole grain mustard, bit mustard seed...unless it actually specified the seed part.

"In wholegrain mustard, the seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. "

jaytee said...

bit = not


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