Tag Archives: buttermilk marinade

Oven Fried Chicken

Why don’t we bring the pulley bone back?  I  had such fun with this little piece of fried chicken when I was growing up.  Many of my dreams went in and out of the window with the pull of this bone at the dinner table.  Today my students have never heard of the pulley bone.  It’s too bad they’re missing out on making wishes come true and some  quality family time at the dinner table.

My mother could make really good fried chicken.  I loved her fried chicken!    It was perfectly seasoned, had a crispy crust ,and it was tender and juicy inside.  I don’t fry chicken and not many people I know do either.    It makes a huge mess and I don’t want to deal with the grease, so this is my  way of having my chicken fried.  I use the oven.  You have some prep on the backside, but  it will really pay off when you taste this wonderfully tender and juicy chicken.

If you are looking for a really crispy crust this is not the recipe for you, but it is more of a Maryland fried chicken with a great flavor.  And if you are lucky enough to have leftovers, they are easily reheated by placing in foil.  Don’t completely cover the chicken.  Warm in a 325 degree oven for about 10-15 minutes depending of the thickness of the breasts.

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Pan-fried Pork Loin Chops

I am the first to say that change is a good thing.  It gets you out of a rut so life can be more exciting. Let me tell you that I have definitely been looking at life through a huge whirlwind!   In the last ten days I have been hit with a tremendous amount of change and life as I once knew it  has changed.  I am now teaching forty-five minutes classes instead of ninety minute blocks.  My students will have my class for an entire year opposed to a semester.  Usually my enrollment is fifty-six students per semester.  I now have one hundred twenty-eight bodies in my classes.  I’m teaching four classes and not two classes.  And I am doing all of this before noon!   I am racking my brain to come up with ways to have great labs in my classes.  I have not determined what I can do.  No where in my college career or in my many years of teaching have I been taught how to conduct a food’s lab in forty-five minutes.  I am determined to do it though.  I cannot disappoint all of these teens that are so eager to learn how to prepare good food.  Stay tuned for the weekly saga.  I am sure that it will be interesting.   In the meantime here are some great pan-fried pork loin chops that are quick, tender and just down right good.

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