Not your mama’s Shake-n-Bake

When I was growing up, the closest I ever got to having homemade fried chicken was breaded chicken cutlets cooked in olive oil, but there was also the occasional evening of Shake-n-Bake with tater tots. This dish is a nod to those days with a twist.

Shake-n-Fry Chicken Thighs

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Ingredients

  • 1 package chicken thighs (with the skin)
  • 1 box original style/extra crispy Shake-n-Bake
  • 2 eggs (beat)
  • vegetable oil

Directions

  • Pour oil into a deep frying pan (about 2-3 inches deep) and heat over a medium-high flame.
  • Dip the chicken in egg, then coat in the Shake-n-Bake breading (repeat for all pieces).
  • Once the oil is hot place the chicken in skin side down.
    • Oil is ready when you drop a few crumbs of the breading in and it immediately starts to bubble rapidly.
  • Fry for approx. 5 minutes then carefully turn over and cook for another 5 minutes.

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  • Remove from the oil and place on a paper towel lined plate to drain.
  • Once cooled check to make sure the chicken is cooked all the way through. Fry for an additional 5 minutes if necessary.

Baked Potato Stack

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Ingredients

  • 6 medium red potatoes
  • cooking spray
  • 2 Tbsp. butter
  • salt & pepper
  • extra virgin olive oil
  • Parmesan cheese
  • parsley (dried or fresh)

Directions

  • Slice potatoes very thin then place in a large mixing bowl.
  • Drizzle slices with olive oil, season with salt & pepper to taste and add about 1/4 cup Parmesan cheese. Gently mix well.
  • Spray a 6 cup muffin tin with cooking spray and stack potato slices in each cup until they are full.
  • Place a small piece of butter on top of each stack and bake at 350 for 55 minutes.
  • Let cool for 5 minutes then scoop out of the tin carefully.
  • Place on a plate and garnish with parsley.

Blue Cheese Horseradish Dip

Ingredients

  • 1/2 cup blue cheese dressing
  • jarred (fresh) horseradish (to taste)

Directions

  • Place dressing in a small mixing bowl
  • Add horseradish one teaspoon at a time and mix well.  Keep adding until the flavor is to your liking.  I used approx 1 Tbsp. (yields 2 servings)
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