Tag: baked

Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.


One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!


Ingredients for 2 portions:
2 large boneless, skinless chicken breasts (about 8-10 ounces each)
salt, freshly ground black pepper and cayenne to taste
1 tablespoon olive oil for searing
1/4 cup chicken broth for the pan

For the garlic breadcrumbs:
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs
3 finely crushed or minced garlic cloves
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano

For the “glue:”
1 tablespoon mayo
1 teaspoon balsamic vinegar
1 1/2 teaspoon Dijon mustard

For the optional pan sauce:
1/3 cup chicken broth
juice from 1 lemon
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

–>

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Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No, the biggest challenge was actually frying these potato puffs to order, to go on all those plates.


It was a lot of work, but a labor of love, since pomme dauphine, as my French friends would call this, is one of the greatest foods ever invented, especially for potato fanatics like me. However, as with most fried foods, they can be messy to make, and unless you have an industrial-strength hood fan, your kitchen will smell like a deep fryer for days, which is why I wanted to try and do a baked version.

I was very happy with the results, and while the outside wasn’t dark and crispy like the fried version, the inside was virtually identical, and thoroughly enjoyable in their own right. Whether you’re making them as a warm snack with a dip, or to go alongside some eggs, or a grilled steak, the baked version should work out just fine.


Of course, since we’re getting close to Thanksgiving, if you are one of these people who deep-fries the turkey, I would probably go with the traditional method. Especially since you’ll be cooking outside where sneaking a few of these while you’re working will be pretty easy to get away with. Either way, I really do hope you give these potato puffs a try soon. Enjoy!


Ingredients for 12 Small Baked Potato Puffs:
(I did a tiny test batch, so I highly recommend doubling or tripling the recipe)
1 cup cooked, plain mashed potatoes (Yukon or Russet)
salt and cayenne to taste
small pinch of freshly grated nutmeg
butter for the muffin tin
For the pastry dough:
1/4 cup water
2 tablespoons butter
1/4 cup flour
pinch of salt
1 large egg

– For a mini muffin tin*, butter well, and bake at 450 F for about 20 minutes, or until browned and puffed.

– Or, deep-fry at 375 F for a few minutes until browned and puffed.

* These might work in a regular muffin tin, but you’ll need to bake longer.
submit to reddit

Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No, the biggest challenge was actually frying these potato puffs to order, to go on all those plates.


It was a lot of work, but a labor of love, since pomme dauphine, as my French friends would call this, is one of the greatest foods ever invented, especially for potato fanatics like me. However, as with most fried foods, they can be messy to make, and unless you have an industrial-strength hood fan, your kitchen will smell like a deep fryer for days, which is why I wanted to try and do a baked version.

I was very happy with the results, and while the outside wasn’t dark and crispy like the fried version, the inside was virtually identical, and thoroughly enjoyable in their own right. Whether you’re making them as a warm snack with a dip, or to go alongside some eggs, or a grilled steak, the baked version should work out just fine.


Of course, since we’re getting close to Thanksgiving, if you are one of these people who deep-fries the turkey, I would probably go with the traditional method. Especially since you’ll be cooking outside where sneaking a few of these while you’re working will be pretty easy to get away with. Either way, I really do hope you give these potato puffs a try soon. Enjoy!


Ingredients for 12 Small Baked Potato Puffs:
(I did a tiny test batch, so I highly recommend doubling or tripling the recipe)
1 cup cooked, plain mashed potatoes (Yukon or Russet)
salt and cayenne to taste
small pinch of freshly grated nutmeg
butter for the muffin tin
For the pastry dough:
1/4 cup water
2 tablespoons butter
1/4 cup flour
pinch of salt
1 large egg

– For a mini muffin tin*, butter well, and bake at 450 F for about 20 minutes, or until browned and puffed.

– Or, deep-fry at 375 F for a few minutes until browned and puffed.

* These might work in a regular muffin tin, but you’ll need to bake longer.
submit to reddit

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