Oven-Fried Veggies

This is a recipe from 

Better Homes and Gardens New Cook Book, 17th Edition.  It calls for fresh vegetables but I since I made it during the 2020 Coronavirus Pandemic and already had a bag of frozen veggies in the freezer, that is what I used.

If you are using fresh veggies, be sure to cut them into uniform pieces so they bake at the same rate.  You may have to halve or quarter large mushrooms.

We chose to just use ranch dressing as a dipping sauce.  The veggies were very flavorful without the ranch but the ranch gave them a nice kick! The next time, I am going to make the Curried Aioli to go with it.

Oven-Fried Veggies

Ingredients
1 cup panko bread crumbs

½ cup grated Parmesan cheese

1 teaspoon dried oregano, basil, or thyme, crushed

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon milk

4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or baby

carrots, halved lengthwise

¼ cup butter, melted

1 recipe Easy Aïoli or bottled ranch salad dressing (optional)

Directions

Instructions Checklist

• Step 1
  Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a plastic bag combine panko, cheese, oregano, garlic powder, and pepper. In a small bowl combine egg and milk.

Instructions Checklist

• Step 2
  Add 1 cup of the vegetables to egg mixture; toss to coat. Using a slotted spoon, transfer vegetables to panko mixture in bag; shake to coat. Place vegetables in the prepared baking pan. Repeat with the remaining vegetables. Drizzle with melted butter.

Instructions ChecklisInstructions Checklist

Instructions Checklist

• Step 3
  Bake for 20 to 25 minutes or until vegetables are tender and coating is golden, stirring twice.
  If desired, serve vegetables with Easy Aïoli (recipe below) or ranch dressing)
  Nutrition Facts (Oven-Fried Veggies)
  Per Serving:169 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g
  monounsaturated fat; 62 mg cholesterol; 222 mg sodium. 245 mg potassium;
  12 g carbohydrates; 2 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 0 RE vitamin a;
  3693 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin;
  1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12;
  111 mg calcium; 1 mg iron;
  
  Easy Aïoli
  
  Ingredients
  ⅓ cup mayonnaise
  3 cloves garlic, minced
  1 teaspoon water
  ½ teaspoon lemon juice
  ⅛ teaspoon kosher salt
  ¼ cup olive oil
  
  DirectionsIn a medium bowl combine the mayonnaise and garlic. Whisk in the water, lemon juice,
  and salt until the mixture is smooth. Slowly whisk in the olive oil until combined and
  smooth. Cover and chill for at least 1 hour before serving. Serve with vegetables, shellfish,
  or beef.
  

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Buttermilk Fried Chicken

Fried Chicken has always been a family favorite!  It's  perfect for an old-fashioned picnic!
This recipe is simple and so easy to make although it is kind of bland.  The next time I make it, I am going to experiment with some different kinds of herbs and spices.

Buttermilk Fried Chicken
Prep: 30 mins  Chill: 2 hrs Cook: 12 mins per batch  Servings:6

Ingredients

3 cups buttermilk

⅓ cup kosher salt

2 tablespoons sugar

2 ½ – 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)2 cups all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk (see below)

Cooking oil

Instructions Checklist

• Directions
         Step 1
  For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

Instructions Checklist

• In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Instructions Checklist

Instructions Checklist

Instructions Checklist

• Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
• Don't have buttermilk?  Make your own..... Add 1 tablespoon lemon juice or vinegar and enough milk to make 1 cup, stir. let sit for 10 minutes. 
  
  

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