Tag: Crunchy

Crunchy Blackened Chicken – Southern Plate by Gordon Ramsay

My mother and I started making this delicious crunchy blackened chicken when I came across the recipe in one of my culinary labs at college. The shortcut ingredients make it simple as can be to whip up but also give it a huge pop of flavor that everyone loves. If your family is made up of chicken lovers like mine is, you may find yourself looking for something new and different to do with it – this dish is what you’ve been looking for!

I hope you’ve carved out some time to enjoy this summer. We started school a couple of weeks ago and we’re now homeschooling ninth grade. Where has the time gone? Brady is in his sophomore year at UNA as a film and communications major. He’s been very busy producing videos for a local film company, working as a videographer for the university, and doing contract video and photography work on the side. It’s good seeing your young adult taking full advantage of their opportunities. Ricky and I are still very much enjoying our Bible studies and even with all of our work we still manage to spend a few hours each day working together on that. As my Facebook Fellowship group finishes up reading the entire Bible in one year, I’m really looking forward to us starting again October 2. We will have a little over 11,000 members when we begin again. How exciting! We have a great community of folks and really enjoy studying together. If you’d like more information, you can click here. If you’re reading this after October, membership may have closed already but you can request to join and you’ll be one of the first ones in when it opens up again next year.

We are looking forward to the fall and temperatures have already started creeping down on the thermometer here in Alabama so that means afternoons on the back porch! Do y’all have any fall plans? I’d love to hear about them in the comments. You inspire me! Now, let me show you how easy it is to make this chicken!

You’ll need: French fried onions, chili powder, cumin, salt, eggs, boneless skinless chicken breasts, and some shredded cheese.

My biggest problem with this recipe is I always remember how much I love eating French fried onions. I try to remember to buy double whenever I make this because I know I’m going to snack on some!

Place your French fried onions in a zipper seal bag and crush them.

You can use a rolling pin or meat mallet, your hands, or even the back of a spoon.

Stir crushed French fried onions together with seasonings in a shallow bowl you can dip chicken in.

Beat eggs and place in a shallow dish.

Dip each piece of chicken first in egg on both sides

Then dip in both sides in coating mixture.

Heat oil in large skillet over medium heat. Add coated chicken to heated oil.

Cook this about 4-5 minutes on each side, trying not to turn but once or twice if need be, until no longer pink in the center.

Once done, top with cheese and leave just long enough for cheese to melt.

Yum!!! This smells so good and tastes even better. The chicken is nice and juicy inside the crunchy coating!

Crunchy Blackened Chicken is perfect served with your favorite side.

This is also good as the centerpiece to a delicious salad!

Crunchy Blackened Chicken

This crunchy flavorful chicken will liven up any meal plan!

Ingredients

1 cup French fried onions
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
2 eggs
4 boneless skinless chicken breasts
1 cup shredded cheddar cheese

Instructions

Place french fried onions in a zipper seal bag and roll over with a rolling pin until crushed. Pour into a shallow bowl. Stir in chili powder, cumin, and salt.
In a separate shallow bowl, place eggs and beat well.
Heat about two tablespoons of oil in a large skillet over medium high heat.
Dip each chicken breast in egg on both sides and then into breading on both sides.
Place in skillet and cook until browned on both sides and no longer pink in the center, turning once. Sprinkle chicken with cheese and allow to melt before removing from skillet. Serve with your favorite sides.

You might also enjoy my post : Egg and Pasta Bake, and the joy of being “old”

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Yum

Crunchy Chopped Salad with Asian Dressing (Gluten-Free, Paleo) by Gordon Ramsay

With a big bowl of this crunchy salad in your fridge, you’ll be ready to tackle lunches for the week. Toss it in flavorful Asian-inspired dressing and grab a different topping every day to keep things new and exciting.

There aren’t a lot of healthy lunch options near my office – and buying something every day gets expensive very quickly – so I try to pack my lunch as often as I can.

In the winter, I usually make a big pot of soup and eat that all week. In the spring and summer, I’m all about a crunchy chopped salad like this one. I love using cabbage for the base because it holds up really well throughout the week and doesn’t get soggy. That means you can mix a big salad up ahead of time and top it different ways throughout the week to keep things interesting. Bacon one day, grilled chicken another. You can even defrost a few pre-cooked shrimp to throw on top. Or, keep things vegetarian with chopped peanuts and chow mein noodles.

It’s as close to meal prep as I ever really get.

I usually have a few grab-and-go dressing options in my refrigerator, but nothing beats homemade dressing. To keep the salad from getting soggy, I always pack it separately in a small squeeze container like this one, then add it right before I eat.

Lately, I’ve been loving Asian-inspired dressings. This recipe uses almond butter and coconut milk to give the dressing body and creamy texture and soy sauce and sesame oil for tons of flavor. Think of it almost like a thinned out version of peanut sauce. Once you taste it, you’ll want to put it on everything.

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This basic salad is easy to personalize with your favorite toppings. Try adding bacon, steak or shrimp, boiled eggs, or chopped peanuts and chow mein noodles.

Ingredients

For the salad:

6 cups coleslaw mix
1 bunch kale, shredded
1 bunch romaine lettuce, chopped
1/4 cup parsley, chopped
6 green onions, white and green parts thinly sliced
1 cup cherry tomatoes, halved
1/2 cup sunflower seeds

For the dressing:

1/4 cup coconut milk
1/2 cup almond butter
1 lime, juiced
3 Tablespoons rice wine vinegar
2 Tablespoon sesame oil
1 Tablespoon tamari (gluten-free soy sauce)
1/4 cup honey
2 garlic cloves, minced
Salt and pepper

Instructions

Combine the salad ingredients in a large mixing bowl. Cover loosely with paper towels and keep refrigerated.
Combine the dressing ingredients in a blender; blend until smooth. Season to taste with salt and pepper.
Dress the salad immediately before serving.

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Crunchy Garlic Baked Chicken — The Skinny Fork by Gordon Ramsay

Everyone needs an easy chicken dinner in their back pocket for those busy weeknights, right? This Crunchy Garlic Baked Chicken was one that I picked up years, and years, and years ago. It’s a simple dish that has stood the test of time. Tried and true all the way through.

If you’ve ever had schnitzel, this is soooort of like that. It’s a thin chicken breast that’s coated in flour, egg, and a breadcrumb mixture before being baked to a perfectly crispy and crunchy bite that couldn’t be any more simple.