I Eated the Double Down

Not entirely sure how I feel right now. Not really sure if I enjoyed it. Salt is the first word that comes to mind. And it needs more sauce.

Behold Beauty

You know, I think literally every person who reads this blog (2 people) sent me a link to this through various news outlets. My fans know me so well.

The Chinese Love our Chicken Feet

Chinese Taste for Chicken Feet May Save U.S. Exports - NYTimes.com

I think this issues has been posted here before. The Chinese can have all my chicken feet, I'll take all their pig ears.

Offal is NOT Awful!

Are You Too Chicken for Gizzards? - Slashfood

In fact, offal is DELICIOUS!

Forget eggs- Colored Easter Chicks

Colored Easter Chicks

This frightens me to no end, and oh yes, this is very real. The link above has more pictures, and a link that takes you to a site that explains how to perform this little miracle. Wow.

In case the link above is not working (site seems to be going down), a link directly to instructions:

http://www.poultryhelp.com/coloringchicks.html

Posted using ShareThis

Roxxy's Gluten-Free Oven Fried Chicken

My grandmother has Celiac, and really enjoyed this when I made it for her. Since my mother can't have garlic, I left the garlic out this time. Since a lot of my favorite ingredients, like bacon salt, and soy-sauce are not gluten free, I added in ingredients like five spice powder to give the chicken really interesting flavors and fragrance. The ginger and mustard give the dish a nice kick. I'd add some chili powder and/or Cayenne pepper to this, but I couldn't this time because mom also can't have hot pepper.

4 Pounds of boneless, skinless chicken

Brine:
1/2 cup apple cider vinegar
¼ cup sea salt
4 bags of black or Oolong tea (not green! Green gets too bitter!)
2 tablespoons brown mustard

Breading:
2 packages of plain rice crackers, blended/crushed into “bread crumbs”
2 tablespoons paprika
1 teaspoon cinnamon
3 tablespoons ground ginger
2 tablespoons dried parsley
2 tablespoons “Italian seasoning”
1 teaspoon garlic powder
2 teaspoons Chinese five spice powder.

Chicken Coating:
1/2 cup of brown mustard
1/2 cup light mayonnaise
¼ cup Bolthouse Farms honey mustard dressing (it is a creamy, yogurt based dressing)


Place the chicken in a large bowl. Add the salt, mustard and vinegar. Add cold water to cover and float the tea bags in the bowl. Cover and refrigerate for 3 hours. Remove the chicken from the brine. Rinse lightly and pat dry.

In a 1-gallon ziplock bag, combine the ingredients for the chicken coating. Seal the bag, and shmush the wet ingredients around to mix. If it looks like the chicken isn't getting as thick a coating as you'd like, you can add an extra 1/4 cup of mustard or the mustard dressing to the mix. Add the chicken to the bag, and smush it all around again to evenly coat the chicken. I found that this is a really easy way to do it, and to get the coating nice and even on all the pieces.

Preheat oven to 375°. Mix the dry ingredients together for the breading and dredge the chicken into the breading, taking care to cover the chicken completely. Place the chicken on a cookie sheet that has been lightly sprayed with cooking spray. The chicken will take about 30 minutes in the oven at 375°.

ENJOY!