"Never not working" is stuck in my head, and I feel like that’s exactly what I’m doing. If I’m not taking care of my body, running errands, making wellness products, getting commissioned to sew shit, researching food, finding inspiration for living/staying positive… I’m cooking. I’m cooking food that I don’t get to cook at either of my jobs cuz, y’know, people love consistency and shit.
I love experimenting. I love variation. I love eating something at a restaurant and tryna recreate it with my own twist. I love clearing out my life of stuff that I can create something with (I totally geek out about cleaning out my fridge once a week [wut, it’s relaxing and meditative]).
After a great acupuncture sesh, I got real hungry and walked to Parson’s Chicken & Fish, a fried chicken joint I’ve been meaning to check out ever since they opened. Everything was great about it except… well, the chicken. I thought it was aiight, and left kinda feeling disappointed, too full, and slightly buzzed from a negroni slushy and a shot of whiskey.
A couple of weeks ago, I noticed we received some organic honeyed corn flakes at my day job. I copped a bag and brainstormed for ideas on how to use it up, and fried chicken breading was one of them. Days after I’d left Parson’s, it was still on my mind, so I decided to give it a shot. It makes for really nice breading, actually. If crushed just enough—to the point where it’s not too powdery, and there aren’t too many large chunks—it provides the perfect amount of crunch and corny goodness that makes fried chicken so irresistible. I added paprika and cayenne to counter the sweetness and nuttiness of the corn flakes, and the tarragon to bring in some freshness and depth.
You know I’m not usually down with frying shit if I don’t have to, so I oven-fried/baked these, and guess what? I’ve got that oven-fry game on lock. I’ve gotta share this recipe in case you folks feel inclined to make your own.
Quality of chicken is key. Make sure you find yourselves some pasture-raised or Amish chicken. This is different than plain ol’ conventional or organic chicken. You need the real stuff. The kind of chicken that happily roams around and lays eggs with orange ass yolks and has breasts that make sense. Without this, you can end up with an unusually gamy bird. I bought organic chicken breasts from Trader Joe’s not too long ago when I was in a pinch, and it grossed me the fuck out. It wasn’t rancid or anything, but the chicken flavor was not right. With that said, please make sure you’re ethically and responsibly eating chicken, if not for the environment’s/farmer’s sake, at least for your taste buds’.
Tarragon Oven-Fried Chicken
- 1/2 a chicken
- salt & pepper
- 2 large eggs (make sure these are pasture-raised too)
- 1/4 cup milk (your choice—I used almond)
- 1/8 cup fresh tarragon, minced
- 2 1/2 cups corn flakes, crushed
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- high-heat oil
- Preheat oven to 350F.
- Lightly oil baking sheet.
- Rinse chicken and pat dry with paper towels.
- Rub salt and pepper over and under skin.
- In a bowl, whisk egg, milk, and tarragon.
- In a separate shallow dish, mix crushed corn flakes, paprika, cayenne pepper, salt, and pepper.
- Dredge chicken in egg mixture, then corn flake coating. Lightly press coating into chicken.
- Assemble on cookie sheet skin side up.
- Bake for 45-55 minutes.
- Serve alone or with sauce of choice.
I’m eating mine with left over cherry & grape BBQ sauce I made for ribs earlier this week, which is very similar to my honey raspberry BBQ sauce recipe I posted a couple years ago. I recommend the sauce, but it’s just as delicious plain.