Tuesday, September 22, 2009

The Online Cooking Group -- Week One Crispy Chicken

image via Cookie... while I managed to cook something new this week, clearly I didn't have it together enough to actually photograph it too.

So here we are cooking "together"... fun, no?

One of our weekly staples is Bryan's crispy chicken. It's easy (he just dredges skinless chicken breast in egg and breadcrumbs and then fries it outside in our little fryer), and the girlies love it...but it's not exactly the healthiest thing on the block. Did I mention it was fried??

I wanted to try and recreate something similar but baked to eliminate all that fried food guilt, so I scoured my big recipe binder and found this recipe I'd saved from an old issue of Cookie (summer of 2007 I think...) I just made the chicken (no oven roasted tomatoes on a baguette, just chicken) and served it with oven roasted rosemary potatoes and steamed broccoli.

The girlies dug it, Bryan liked it, but he prefers the fried, as he says the chicken is juicier. Overall it was a success. I'll definitely make it again!

So I can't wait to poke around and see what you all cooked. I'll post a couple of my favorites from your blogs over here on Thursday!

Happy cooking.

Oven Baked Crispy Chicken -- Adapted from Cookie
  • 4 four-ounce chicken cutlets, pounded thin
  • 2 cups plain low-fat yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups unseasoned bread crumbs
  • Zest of 2 lemons, grated
  • 2 tablespoons fresh rosemary, finely chopped
  • 8 tablespoons grated Parmesan

Place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours.

Preheat oven to 425° F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, olive oil, and more salt and pepper.

Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture.

Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool.


  1. Okay, you might just tempt me to make a meat recipe! This sounds very delicious, and since I was born and raised in the South, fried chicken sounds SOOOO good!

  2. This definitely sounds like a keeper.

  3. I think you'll have to remove me from the list. We just have way too much going on right now to say I'll do this every week.

    Yummy chicken though!!

  4. this sounds great... I'll have to try this out!

  5. Okay, I failed miserably on the task at hand...first I marinated a pork loin to make a pumpkin seed sauce to go with it and then last minute we were invited to a bbq and last night I mad e a delish meal but my kids didn't care for it which defeats the purpose on the online cooking group. really I will get it together!

  6. Sounds yummy Jos. I do something similar with cornflakes as the coating. Provides a good fried chicken crunch. Here's my meal of the week:

  7. Oh, I hope people don't give up completely! I had some stage fright this week too, leading to my fear of losing total foodie cred...hopefully my admittedly pathetic efforts will inspire others to share!

  8. Here's mine. This meatloaf could tame the savage heart of any child on the planet.


  9. I'm loving seeing these recipes from your cooking club popping up everywhere. I'm trying to add to my repertoire! Thanks!

  10. It's been fun to see what others are making. This chicken sounds like a keeper! I'm on your list, so you can check out what I made. (This week's not going as well so far, but we'll see - not every recipe is going to be a winner, right?)

  11. not sure if you are still taking participants in your online cooking group, but i would love to hop on board. i need something to force me back into the swing of things. let me know... thanks!

  12. Just a quick question about the chicken recipe (it looks really yummy, by the way)...I don't understand what it means when it says, "In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, *the remaining oil*, and more salt and pepper". Is there supposed to be oil?

  13. ericca -- yes, there is oil left over from the roasted tomatoes, which I forgot to include above, yikes.

    I'll add it to the recipe but it's 2 tablespoons of extra-virgin olive oil!

  14. This looks wonderful. I can't wait to try and see more!

  15. Oh! Okay...that makes perfect sense! Thanks for clearing that up, Joslyn...I'm making this chicken tonight!