Tuesday, October 25, 2011

Wasabi Oven Baked Fried Chicken...write that down.

Cooking has really become my release at law school. It gives me a sense of control without really being in control. It gives me a way to make a mistake without royally screwing up anyone's life but my own digestive system (lucky [knock on wood at circulation desk] that hasn't happened yet either). Now you might be thinking, 'Morgan, this blog is called the UNLAWFUL COOK." Well, my response is "Ya, you are right." (Great social commentary happening right here, get up on it!) But I'd supplement that with the fact that it is a way for me to take a risk, a calculated risk (definitely putting my law school education to work right now!).

Come along with me and try my Wasabi Oven Baked Fried Chicken. This was my first try EVER at fried chicken. I've been afraid of it for a long time because I figured it involved a lot of grease, crisco, fat and blah. Not so. There has been a nice revolution of "oven baked fried" dishes that I came across on the internet. I decided that I would take my own chances and improvise a little and do my own thing (ya girl!).

So here are the ingredients:
Skinless Chicken Tenders (you can use other chicken parts like thighs or breasts)
1 can of beer
2 cups panko bread crumbs
2 tablespoons of dry wasabi powder
salt (to taste)
pepper (to taste)
red hot pepper flakes
4 tablespoons of olive oil (use 2 at a time)
1 teaspoon thyme
1 teaspoon oregano
1 cup freshly ground Parmesan cheese
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon parsely
1 teaspoon rosemary
1 teaspoon of ginger powder
2 tablespoons of water

Directions: Pre-heat the oven to 300 degrees.

Let the chicken parts marinate/thaw out in a can of beer of your choice (we had Coors Light on hand, so that's what happened). I poke holes in the chicken parts like a potato before you put it in the oven to bake - it lets the air and flavor of the beer get in and will let in the other flavors as well. Let that sit while you get everything else together.

Now, in one bowl, combine the olive oil (2 tbsp), panko bread crumbs, salt, pepper, basil, parsley, thyme, oregano, and rosemary. Stir together to blend.

In another bowl, combine the water and the wasabi powder. Whisk or mix together to form a green liquid with slight consistency (basically try to break up all the dry parts of the wasabi powder). Next. Add in the remainder of the ingredients and the other 2 tbsp of olive oil.

Take a baking sheet and line it with aluminum foil. I used the new  non-stick foil and I am now a BELIEVER. Easiest clean up ever.

After the chicken has thawed or has sat in the beer a while, take them out one by one and dunk them in the wasabi bowl first. Then after covered in that mixture, roll it around and cover it up with the panko bread crumb mixture. Then place on the baking sheet. Repeat until finished. I topped ours off by drizzling the remainder of the wasabi mixture on the chicken before it began baking. It was yummy.

Let the chicken cook WITHOUT FLIPPING IT for about 30 to 35 min depending on your oven. Make sure you check it so the bread crumbs don't burn.

We made little wrap sammiches out of the strips because they were small. They would be great in a salad, maybe with some orange or clemmentine slices. You could throw some toasted pine nuts in the salad too - nice.

I will update with pictures soon. My computer had an issue so it is en route back to Apple for a check up. I BACK UP EVERY WEEK. So I didn't lose anything which is great. Take a lesson from me and FREAKING BACK UP YOUR COMPUTERS. It is totally worth it.

Have a great week yall!













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