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
- 1 package chicken thighs (with the skin)
- 1 box original style/extra crispy Shake-n-Bake
- 2 eggs (beat)
- vegetable oil
- 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.
- 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
- 6 medium red potatoes
- cooking spray
- 2 Tbsp. butter
- salt & pepper
- extra virgin olive oil
- Parmesan cheese
- parsley (dried or fresh)
- 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
- 1/2 cup blue cheese dressing
- jarred (fresh) horseradish (to taste)
- 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)