Sunday, November 25, 2012

not-fried chicken with not-fried tomatoes

the goods:
2 to 3 chicken breasts, trimmed of fat, and pounded to an even thickness
1/2 cup buttermilk
1 and 1/4 teaspoon garlic powder, divided
1 and 1/2 teaspoon salt, divided
1 and 1/2 teaspoons pepper, divided
1 cup dry bread crumbs
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
1 teaspoon chili powder
1/2 teaspoon paprika
olive oil
1/2 cup all-purpose flour
2 large eggs, lightly beaten
5 cups cornflakes, crushed
1/4 teaspoon cayenne pepper
2 pounds firm tomatoes (any color), cut into 1/4-inch rounds
ranch dressing, for serving

In a large, zip-top bag, combine buttermilk, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and marinate at least 30 minutes (or overnight).
In a shallow dish, combine bread crumbs, remaining teaspoon garlic powder, onion powder, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, chili powder, and paprika. Stir until evenly combined. Remove each breast, one at a time, from the buttermilk (do not shake) and place it in the breadcrumb mixture. Using a spoon, cover the top with breadcrumbs and press all over the surface lightly to help the crumbs adhere. Gently place each breast on a rack set on a parchment-lined baking sheet. Refrigerate for 30 to 60 minutes.
Meanwhile, preheat oven to 425. Place flour, eggs, and cornflakes in three separate shallow dishes and season each with salt and pepper. Stir cayenne into flour mixture. Coat each tomato slice first in flour, then eggs, then cornflakes, pressing lightly to adhere. Arrange tomatoes in a single layer on a rack set on a rimmed baking sheet.
Remove chicken from refrigerator. Pick up rack with chicken on it and set aside. Remove any crumbs from parchment paper. Drizzle a line of olive oil on parchment paper where each breast will be (about a teaspoon each). Lay each breast flat on the line of olive oil and drizzle another teaspoon or so over the top of each one in a matching line.
Place chicken and tomatoes in oven and bake for 15 minutes, rotating pans and turning chicken halfway through. Serve tomatoes with ranch for dipping.

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