Did you ever drop a box of 34° Crisps? Mega mega bummer, right? Yes, but! It could also be the start of something very very tasty…34° Crisp Pan-“Fried” Chicken!
If you haven’t (yet) dropped a box of crisps then you are either a) lucky, b) graceful, or c) haven’t been eating enough boxes of crisps!
Coordinated people can enlist the help of any child running around, or use this recipe as an opportunity to make some noise and get some aggression out – put a bunch of crisps in a plastic baggie and pound away! Alternately, you can whiz them briefly in a food processor until they are as coarse or fine as you like your fried chicken exterior to be. The end-goal here is like a wonderfully refined version of cornflake fried chicken.
To make 34° Rosemary Crisp-crusted pan-“fried” chicken – “fry” chicken in non-stick pan, with little to no oil. Use chicken strips, tenders, skinless breasts, or skinless boneless thighs – your call! I’d go with whatever you already have in the fridge/freezer, or what’s on sale this week. Rest your freshly pan-“fried” chicken pieces atop a salad of spinach, Colorado peach slices, spiced walnuts, garden-grown tomatoes, feta, and drizzle the works with honey mustard dressing. You’ll be so glad you did!
Looking for more fried chicken inspiration? If this whets your appetite and you want to go for the real thing, I HIGHLY recommend Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. A great look at one of my favorite topics – available via Powell’s or of course at your local public library.
FYI: 34° provided LaughingLemonPie with crackers to sample, but we were not compensated otherwise for this post, and all opinions are (as always) our own.