Fryling Frying Chicken

22 Sep

Tonight we tried Lee Bailey’s Pecan-Coated Fried Chicken. (See page 124 of the Oprah Magazine Cookbook or click here for the recipe.) I never thought we’d be making fried chicken at home, marinated in buttermilk and coated in pecans no less! Since Oprah’s cookbook makes no mention of calories, I thankfully have no real idea what I just ate, but I am sure it was very high fat, especially served alongside baked yam fries!

Being the “meat guy” in our household, Chad whipped up tonight’s dinner. A good thing, too; after having sat through a full day of professional strategic planning and goal setting, I was certainly no match for the kitchen!

We found that the buttermilk made the meat nice and moist, and the coarsely chopped pecans added a pleasant crunch and nutty flavour. That said, the dish was quite mild. Chad thinks this recipe would make a good starting point for some spicier/more flavourful experimentation, while I think the chicken pieces would be great served atop a more complex, flavourful salad.

All in all, this dish was pretty good. Even though it’s not the healthiest choice, I imagine kids would love it. As for us, we could probably take it or leave it. Then again, we’re not big fried chicken lovers. If you happen to really like fried chicken, it would be worth giving this recipe a try.


2 Responses to “Fryling Frying Chicken”

  1. Victoria September 23, 2010 at 7:52 am #

    You know what would make the fried chicken even better? Waffles. No joke – it’s awesome. Tried it in a southern restaurant in Toronto & now I’m hooked.


    • mikafry September 23, 2010 at 7:05 pm #

      Hey Vicki,

      I never would have thought of waffles & fried chicken! (Yum, waffles!) Btw, I saw the Bora Bora pics you’d commented on…talk about a dream destination. One day! 🙂

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