Right off the bat I feel the need to apologize for this post. Sounds silly right? Well, this is not my typical style of food but I am posting it because it is something that helped me get little kids fed that would otherwise turn up their nose in disgust.
“..but mommy, I know I don’t like it.”
“and how do you know you don’t like it if you don’t try it?”
“I just know.”
This was my daily routine. At least with my daughter. My son would actually try everything. Everything except peas. Everything was good as long as I remembered to keep the peas off his plate. We are talking full on gagging. Yeah, um, no peas. This was nothing compared to the girl who knew every single night that she did not like what I was making. Never mind that she did not even know what it was. She was a struggle sometimes but over the years I learned a few tricks and eventually found things that she genuinely enjoyed. Now she is an adult and I am proud to say that she loves a wide variety of food.
OK so back to that apology. This dish is simple but kid friendly. We all like fried chicken but it is not really ideal very often. It’s high in fat, makes a mess in the kitchen and I never did like the smell that oil leaves in the house. It lingers long after the delicious smells of dinner have disappeared. I swear it lingers for days. This is coated with crushed up corn flakes. I really try to keep processed foods out of our meals, hence the guilt. However if it worked for my kids, it might work for yours. And some nights the only thing that matters is what works.
As a side note, if you are interested in the avocado salad or the oven roasted carrots seen in the picture above, we have those posted as well. The carrots are one of those dishes my kids would always eat.
- 1 Tablespoon paprika
- 1 teaspoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 quart buttermilk
- 4 pounds of chicken, skin removed
- 1 cup plain non fat yogurt
- 1 box of Corn Flakes, crushed
- Pre-heat your oven to 350 degrees.
- Mix all the spices, buttermilk and chicken in a bowl.
- Cover and place in your refrigerator for at least six hours.
- When ready, remove the chicken piece by piece and place on a wire rack to drain. Wait ten minutes and flip once.
- At this point give a good sprinkling of salt and pepper
- Next you want to coat it in yogurt. You can use a brush, your hands (although it gets messy) or tongs. You don’t have to get crazy though, it sticks pretty good
- Place in the crushed corn flakes and coat all over, place on a non stick cookie sheet
- Bake at 350 for 20 minutes. If you have chicken legs or other bone in pieces, it will take longer. Watch your temperature to be sure they are cooked through.