~Amish Oven Fried Chicken~
Sorry I’ve been absent the last couple days…My web master is working on a redesign for my site, and it’s still not quite finished. I’m told it will be ready soon. I’m so excited about this! But, even two days without blogging is very strange for me, and now as I look at my blog schedule I see that I’m just going to have to rewrite the whole thing so I don’t feel like I’m posting the ‘wrong’ post every day. Am I talking too much? 🙂
Anyhoo, we missed Six Senses Saturday, and I planned on posting this special picnic menu with recipes yesterday. So I guess I’ll post it today instead.
This is an easy recipe for oven fried chicken. Another of my favorites from the book Cooking from Quilt Country. It’s full of flavor, crispy, and the drippings make the best gravy on the planet. It’s wonderful hot or cold. This time I served the chicken with a yummy tomato salad, and everybody gobbled it up so fast I probably could have doubled the recipe. I included the salad recipe in this post too. So now you have a delicious picnic menu you can refer to whenever you like.
for the chicken:
1/3 cup vegetable oil
1/3 cup butter
1 cup flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried marjoram
8-9 pieces of chicken, bone-in, skin-on
Place oil and butter in a big jellyroll pan. Put in preheated 375 degree oven. Mix flour and seasonings in a big paper bag or mixing bowl. Remove pan with oil and butter in it as soon as the butter is completely melted. Roll chicken pieces in the butter mixture and then dredge in the flour mixture. Once all of the chicken pieces are coated, place them skin-down on the jellyroll pan. Bake at 375 degrees F. for 45-50 minutes. Turn chicken pieces over and bake for another 10 minutes, or until chicken is browned well, crispy and bubbly. Use pan drippings to make gravy for mashed potatoes, fries or biscuits. Serve chicken hot or cold. Perfect for a picnic!
~Tomato Salad with Bacon, Feta & Basil~
1/2 lb. bacon, fried and crumbled
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 large clove garlic, minced
1 teaspoon dijon mustard
1/2 teaspoon herbes de Provence
salt and freshly ground pepper
3 lbs. ripe Roma tomatoes, quartered
4 oz. feta or gorgonzola cheese, crumbled
1/2 cup basil leaves
Fry bacon until crisp. Drain on paper towels until cool. Crumble and set aside. In a bowl, combine the oil, vinegar, garlic, mustard and herbes de Provence. Season with salt and pepper. Arrange the tomatoes on a pretty serving platter. Drizzle the vinaigrette over tomatoes. Sprinkle with the bacon and cheese. Garnish with the basil leaves and serve.