Adventures in Chicken 3 - Fried Chicken with Ezekiel Breadcrumbs

One of my very most favoritest of all time ever recipes (yeah, it's that good.) is what we call in my house "fried chicken." in reality, my mom learned it from the Italian family she grew up next door to, and it's more like a typical italian "Milanesa" type dish. Anyway. Trying to cut out white bread meant no bread crumbs. So I got resourceful. I ground up some slices of Ezekiel bread (which has a really low Glycemic Index) and toasted them for a few minutes to make nice dried bread crumbs.



Then I made the typical breading with just the right amount (what's "just the right amount?" No clue!) of parmesan cheese, dried parsley, and fresh crushed garlic. Here you see my whole breading station, with the chunks of chicken breas in a slightly diluted egg wash and the breading:



Fry 'em up in grapeseed oil (makes fried stuff so nice and crispy!!!)....



and voila! A little darker perhaps than the original, but otherwise, very pleasantly close :D The little pieces are what my mom and I call the "babies" and they are my favorite :)


I always make a big batch, too, because this is one of the VERY few things I really like leftover, too!!!

Man, I stink (and Chicken Adventures 1)

Well, some good job of updating I've done this past month. I've been cooking a lot, staying close to this Montignac plan as best I can, and overall doing not much in my unemployment-ness :p No excuses for not updating regularly but now I have so many pictures and posts floating around in my head, I have not much choice. So here we go.

First chicken adventure: Whole Grain fried chicken. I mixed whole wheat flour, flaxseed meal, and parmesean cheese for this breading. I wasn't thrilled with how it came out just b/c I like really crispy crunchy fried chicken.... but it wasn't bad, even if it doesn't really fit perfectly into the Montignac tenets b/c whole wheat flour has a glycemic index above 35.

So anyway, here's the breading:



And the chicken breaded:



And the finish product (ignore the brown rice, it didn't come out well ;))





Second chicken adventure: Garlic-y quinoa with grilled chicken. While looking for grains that have a glycemic index of below 35 that i can eat with meats, I decided to try quinoa. What I did here was saute it to toast it up, in a little garlic, then boil it per package directions.






I marinated the chicken in simple olive oil, a little red wine vinegar, lots of garlic, etc.:




finished meal (sorry for the blurriness, I suck):