Recently Whole Foods had a great special on Bell&Evans skinless, boneless chicken breasts for $2.99/lb. One can never have enough chicken on hand, nor enough recipes in which to change this blank canvas into a new masterpiece. For our Sunday supper, I found an interesting recipe on the website Epicurious for Magic Crispy Chicken. The premise is that with less than 10 ingredients, this recipe comes out very crispy. I must say that mine was not crispier than other recipes I’ve made. I did to pulse the panko crumbs finer in my food processor; perhaps that made a difference? However, the flavor was delicious.
For the recipe you’ll need an egg yolk, mayonnaise, salt, pepper, skinless & boneless chicken breasts, extra-virgin olive oil, panko (Japanese breadcrumbs), honey, fresh chives and cayenne. The other change I made in this recipe was to use regular olive oil and not extra virgin. The chicken is dredged in a coating of an egg yolk, mayonnaise, Dijon mustard, salt and black pepper. Following the dredging, they are then coated with panko bread crumbs.
The chicken is shallow fried until the crust is golden brown. To finish cooking, the chicken is baked in a 450° oven for 10-15 minutes. While the chicken is baking, a honey mustard sauce is made with mayonnaise, Dijon mustard, honey, cayenne, salt, black pepper and chopped fresh chives. To serve, have the sauce set on the table so everyone can spoon some dipping sauce on their plate or atop the chicken.
This was a very flavorful dish! The Dijon mustard gives the dish a bit of tang and spiciness, delightful! My husband loved this preparation. I also made a dish of Acorn Squash with Apples. I used Granny Smith apples and craisins instead of raisins. For this recipe you’ll also need, butter, dark brown sugar, mined orange peel, nutmeg and cinnamon. I found the recipe many years ago in a Penzeys Spice catalogue. My husband enjoyed the acorn squash so much that matter he suggested this side dish for Thanksgiving.
Magic Crispy Chicken
By Claire Saffitz
Bon Appétit Magazine
June 2019 issue
1 large egg yolk
3 Tbsp. plus 1/4 cup mayonnaise
1 Tbsp. plus 1/4 cup Dijon mustard
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 1/2 lb. skinless, boneless chicken breasts (about 2 large)
1/2 cup extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
1 Tbsp. honey
3 Tbsp. finely chopped chives
Pinch of cayenne pepper
Acorn Squash with Apples
From the Penzeys Spice catalogue
Prep time: 10 minutes
Cooking time: 70 minutes
2 small acorn squashes
½ cup melted butter, divided
¼ cup dark brown sugar
2 cups peeled and chopped Granny Smith or another tart apple
1-2 teaspoons minced orange peel
¼ cup raisins
1/8 teaspoon ground nutmeg
¼ teaspoon cinnamon
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.