Well, so much for winter. After our New Year’s Eve snow, (which actually hung around for a few days in the shady spots of our yard and the neighbor’s) the weather forecast has shown that it will be in the 80’s tomorrow. THIS is one of my gripes about living in Southern California. It just shouldn’t be 80 in January, a week after it snowed. It’s absolutely ridiculous. I just refuse to wear shorts in January! Anyways, now that I’ve gotten that complaint out of my system, onto the food. January means it should be cold, and cold weather means comfort food. So there.
I made these “fried” drumsticks awhile back and this is the way to make them. Although I love traditional fried chicken (your U.S. citizenship is taken away if you don’t), this is easier and makes for quicker cleanup. And you can completely customize this to suit your tastes. You just need to know the method to do it.
- 8-10 drumsticks
- 1 cup flour
- Seasonings of your choice (I used paprika, garlic powder, onion powder, salt & pepper)
- Cooking spray
Preheat your oven to 375 degrees. In a large bowl, add flour and generously sprinkle the seasonings of your choice into the bowl as well. Stir to combine. Dredge the drumsticks in the flour mixture and place on a baking sheet that’s been sprayed with cooking spray. Once all the drumsticks have been dredged, completely spray them with cooking spray. Place in the oven and cook for 35-40 minutes. You can tell they’re done when the meat starts pulling away from the bone.
And there you have it! These drumsticks come out with a crunchy skin and are moist and flavorful. Like I said, customize it to suit your tastes and use what seasonings you like.
Even though winter seems to have come and gone (please come back), you can’t take comfort food from me!
One of my favorite foods is fried zucchini! For many years, I was on the hunt for the perfect burger and fried zucchini. Because of course, they’re an awesome combo. I’ve found many I like, but let’s just say my quest still continues.
So of course I’ve resorted to making my own at home. Minus the fry. But not minus the crunch! If these weren’t crisp, they wouldn’t be worth making in my opinion. “Fried” zucchini has to be crispy and have that special crunch. And although this recipe is a little time consuming (but hey, anything that has to be dredged and breaded is!) it’s totally worth the time it takes. My family inhales this every single time I make it. There’s the proof that it’s worth the time. And we’ve taken a vote in my house and it’s unanimous that we all prefer the “coin” shape as opposed to “sticks”. Why is that? Just because…
“Fried” Zucchini Coins
- 2 large zucchini (or 3 small) cut into 1/4″ coins
- 3/4 c. flour
- 2 eggs plus 2 tbsp. milk, whisked together
- 3/4 c. Italian seasoned bread crumbs
- A heaping 1/2 c. panko crumbs
- Pinch of garlic powder and black pepper
- Grated parmesan cheese, optional
Preheat oven to 400 degrees. Spray a cooking sheet generously with cooking spray. I used a tray that fit into the cooking sheet but after trying it once, I prefer to just lay the zucchini directly onto the sheet. In three separate bowls, add flour to one. Then add the eggs & milk to another, whisking together. And in the last bowl, add both types of bread crumbs, along with the seasonings. Stir to combine. Then set up your dredging bowls as shown in the picture.
Take one piece of zucchini, roll it in the flour and then gently shake the excess off. Add the zucchini to the egg wash, making sure to coat the entire piece. Then take out of the wash and add to the bread crumbs, pressing to adhere the crumbs to the zucchini. Lay on the sheet and then continue this process with each piece of zucchini.
When completed breading, spray generously with cooking spray and put in the oven for 10 minutes. Flip each zucchini coin over and then continue cooking for another 7-10 minutes. This really depends if your oven cooks fast or slow. When zucchini is done, place on a plate and sprinkle with grated Parmesan cheese if you’d like. Serve immediately.
Since this is baked and not fried, you will not get the traditional brown fried look. This zucchini slightly browns but still has that amazing crunch. Serve it with ranch dressing to dip it in. There is literally no other way to eat “fried” zucchini. I think it’s illegal to eat it without ranch.