Oven Baked Fried Chicken

Oven Fried Chicken Vertical


For the chicken 2 c.

panko bread crumbs 1/2 tsp.

garlic powder

Kosher salt

Freshly ground black pepper 3

large eggs 1/4 c.

buttermilk 6

bone-in, skin-on chicken thighs For the dipping sauce 3 tbsp.

Dijon mustard 2 tbsp.

barbecue sauce 1 tbsp.

mayonnaise 2 tsp.



  1. Preheat oven to 425°. Line a baking sheet with aluminum foil. In a medium bowl, mix together panko bread crumbs and garlic powder and season with salt and pepper.
  2. In another medium bowl, whisk together eggs and buttermilk.
  3. Pat thighs dry, then dip into egg mixture, then dredge in panko, making sure all sides are completely coated. Place on prepared baking sheet and bake until golden and crispy, and a thermometer inserted in the center reads 180°, about 1 hour.
  4. Make dipping sauce: In a large bowl, whisk together Dijon, barbecue sauce, mayonnaise, and honey.
  5. Serve chicken with dipping sauce.

Recipe Share

Spin on Chicken pot pie video Link Below


Chicken Pot Pie

Chicken Pot Pie

Chicken pot Pie


For the crust 3 c. all-purpose flour, plus more for surface 1 tsp.

baking powder 1 tsp.

kosher salt 1 c.

unsalted butter, cut into 1/2″ pieces 1/2 c.

ice water (or more, if needed) For the filling 4

boneless skinless chicken breasts (or 3 cups shredded cooked chicken) 1/2 c.

butter, plus more for baking dish

kosher salt

Freshly ground black pepper 2

large carrots, peeled and diced 1

medium onion, chopped 3

cloves garlic, minced 3/4 c.

all-purpose flour 3 c.

low-sodium chicken broth 1/4 c.

heavy cream 1 c.

frozen peas 2 tbsp.

freshly chopped parsley 2 tsp.

freshly chopped thyme leaves

Egg wash

Flaky sea salt


  1. Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
  2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
  4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
  5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
  6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

Apple Walnut Stuffed Pork Roast

Photo of Apple Walnut Stuffed Pork Roast by Chris Hatin

5 tablespoons butter
1 apple – peeled, cored, and chopped
1 small onion, chopped
1 celery stalk, diced
1/2 cup chopped walnuts
1 cup unsweetened applesauce
1 1/2 cups water
5 cups coarse dry breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Spice Islands Ground Ginger 1.9 Oz

Kosher salt and fresh ground pepper to taste
1 (3 pound) boneless rolled pork loin roast
Pork Loin Boneless Whole Pork Tenderloin 1 Lb



Preheat oven to 325 degrees F (165 degrees C).
Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).



Cheesy Hawaiian Dip/Recipe Share

Recipe Image

What You Need

36 servings
1 loaf Hawaiian round bread(1-lb.)
1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/3 cup chopped red onions
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
1 can (8 oz.) crushed pineapple in juice, drained


Let’s Make It
Heat oven to 350ºF.
Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly.
Mix VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in ham and pineapple. Pour into bread shell.
Serve with reserved bread pieces and assorted fresh vegetable dippers.

Kitchen Tips
Prepare using 2% Milk VELVEETA.
Creative Leftovers
Refrigerate any leftover dip. Reheat and use as a cheesy sauce for hot baked potatoes or steamed broccoli florets.

Chicken Fajita Soup/Recipe Share

Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

1 ½ lbs chicken breast
32 oz chicken stock
14.5 oz can diced tomatoes
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium onion, diced
6 oz mushrooms, thinly sliced
4 large cloves garlic, minced
4 tbsp Taco Seasoning (get recipe here)
2 tbsp fresh cilantro, chopped
2 tsp sea salt, more to taste


Heat slow cooker on low setting.
Add all ingredients to slow cooker, cover and cook on low for 6 hours.
Using two forks, shred the chicken breasts. They should come apart very easily. Cover and cook 1 additional hour.

Per Serving – Calories: 73 | Fat: 1.5g | Protein: 12g |
Net Carbs: 4g

Tomato Bacon Welsh Rarebit/Recipe

tomato bacon welsh rarebit

This classic dish of bread with melted cheese (also known as Welsh Rabbit) gets a flavor boost with this easy recipe for tomato bacon Welsh Rarebit!

2 cups milk
3/4 cup butter
1/4 cup flour
2 cups grated cheddar
1/2 cup beer
1/2 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon mustard
10 slices cooked bacon
10 thick tomato slices
5 slices bread, lightly toasted
chopped parsley
Heat milk in a small saucepan. Melt 1/4 cup butter in another saucepan, stir in flour and cook for 2 minutes. Whisk hot milk into flour mixture, stirring constantly until thickened, about 5 minutes.
Add cheese, beer, tomato paste, Worcestershire and mustard and stir constantly over low heat until cheese is melted, about 3-5 minutes.
Spread remaining butter on bread and place on broiler-proof pan or cookie sheet. Top bread with bacon, then tomato. Pour 1/2 cup cheese sauce over each bread slice. Broil until lightly browned, about 2 minutes.
Garnish each with chopped parsley and serve, assuring diners that there are no bunnies involved.