I was stumped for lunch ideas yesterday seeing how the past week was one marked by family feasts and a rather harrowing time at work for me. I was more than a little drained and just wanted to laze about the house on a humid Sunday when I was, in a manner of speaking, bullied into preparing lunch. Ach, porca miseria…
Now, I’ve been hankering to do a spin on caramelized chicken, a recipe I spotted in an old issue of Australian Delicious, but found that I didn’t have some of the ingredients on hand. This is pretty much what I did: make a batch of fried chicken and give it a bit of a spin.
The list of ingredients for this recipe sounds a little trashy, seeing how tomato ketchup plays a role in flavoring the chicken. Supermarket Parmesan and bottled Italian seasoning give it a bit of oomph, while panko gives it a nice, crispy crust. Overall, it made for a fairly passable dish for lunch.
“Sweep the Fridge” Chicken
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup tomato ketchup
- salt and pepper
- 1 tablespoon Italian seasoning or 1/2 tablespoon each of dried basil and oregano
- 1 cup flour
- 1 tablespoon finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 egg, beaten
- oil for deep-frying
In a non-reactive bowl, combine the ketchup, Parmesan, and Italian seasoning. Rub the chicken with salt and pepper, then add to the marinade. Toss until all the chicken is well-coated; cover and leave to soak for 30 minutes to an hour.
Heat oil in a wok or a deep saucepan over medium heat. Dredge the chicken parts in flour, dip in the beaten egg, and roll in the panko. Fry until golden brown and cooked through. Drain on a plate lined with paper towels. Transfer to a serving dish; serve immediately.