Go Crunchy Tonight

by Michele Cheplic | More from this Blogger

25 Apr 2009 09:40 PM

My bird-loving daughter is dying to try the Colonel's new Kentucky Grilled Chicken. I tried to explain to her that the grilled version doesn't include the crunchy outer skin that she enjoys. She assured me that some of her preschool buddies already tried it and that she'll "love it" as much as they had. We'll see. In the meantime, I'll keep the following crunchy recipes on hand just in case:

CRUNCHY CHIP CHICKEN

Ingredients:

1 cup (8 ounces) sour cream

1/4 cup milk

1/2 teaspoon garlic salt

1/4 teaspoon onion salt

1/4 teaspoon paprika

1 bag (12 ounces) potato chips, crushed

2 pounds boneless, skinless chicken breasts, cut into 1-inch strips

1/4 cup butter, melted

Ranch, BBQ sauce or honey mustard sauce for dipping

Directions:

Preheat oven to 400 degrees.

In a shallow bowl, combine sour cream, milk and seasonings.

Place crushed potato chips in another shallow bowl.

Dip chicken strips in sour cream mixture, then coat with potato chips.

Place on a foil lined baking sheet. Drizzle with butter.

Bake for 20-25 minutes or until chicken is no longer pink.

Serve with dipping sauce.

CRUSTED BEEF TENDERLOIN STEAKS

Ingredients:

2 tablespoons olive oil, divided

1/2 cup diced onion

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

1 cup low-sodium beef broth

1 cup port wine

2 tablespoons butter

4 beef tenderloin steaks

Salt and pepper

3/4 cup crumbled bleu cheese

1/4 cup Japanese panko bread crumbs

1 tablespoon chopped chives

Directions:

Saute onions in 1-tablespoon oil in a skillet over medium heat until they start to get soft. Turn down heat to low and add garlic and thyme. Cook another 30 seconds. Stir in the beef broth and wine. Bring to a simmer, and cook until the mixture has reduced to about a cup. Turn off heat and whisk in butter.

Preheat broiler.

Heat the remaining oil in an oven-safe skillet or grill pan over high heat. Season steaks with salt and pepper. Sear steaks on both sides.

Stir together the panko crumbs, chives and bleu cheese. Top each steak with a layer of this mixture.

Place steaks under the preheated broiler until the cheese topping is brown, about 3 to 4 minutes.

Remove steaks and let stand for at least 5 minutes before serving.

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Ready, Set, Grill-CHICKEN

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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