By getting the plague.
It's the bi-annual tradition my body has of getting sick when I have time off. This cough is pretty chesty. Time to layer up.
Fortunately, I had been grocery shopping a few days before I got sick and had everything I needed to avoid going outside for a few days. I decided to celebrate by making something I've been craving for a while: a caesar chicken salad.
I found a great recipe for fake fried chicken on the Kitchn website, and did one or two modifications to create some really tasty, crispy chicken bites for my salad. The main thing was change the amount of certain ingredients since they seemed a little ridiculous. The recipe divides in half really well, and refrigerates in a sealed container for a few days as well! The end result was awesome, but my picture taking capabilities were not... every picture I took of the finished salad were pretty fuzzy, so there's no "end result" photo for this recipe.
Fake Fried Chicken
Serves 4-6
Serves 4-6
2 pounds boneless skinless chicken thighs (about 8 whole thighs)
2 eggs
1 tablespoon oregano
3 tablespoons dijon mustard
2 teaspoons salt (this was waaaaay too much so far as I was concerned. I put a few grinds of our salt grinder in the bowl, that seemed enough)
1/2 teaspoon pepper (Again, a good, solid grind of the pepper grinder seemed to be enough. I'm not a huge fan of large amounts of pepper since it can overpower a dish very easily)
splash of milk or buttermilk
splash of hot sauce (optional)
1 cup panko crumbs
Honey or ketchup for serving
2 eggs
1 tablespoon oregano
3 tablespoons dijon mustard
2 teaspoons salt (this was waaaaay too much so far as I was concerned. I put a few grinds of our salt grinder in the bowl, that seemed enough)
1/2 teaspoon pepper (Again, a good, solid grind of the pepper grinder seemed to be enough. I'm not a huge fan of large amounts of pepper since it can overpower a dish very easily)
splash of milk or buttermilk
splash of hot sauce (optional)
1 cup panko crumbs
Honey or ketchup for serving
Heat the oven to 425°F. Set a wire rack over a baking sheet. (Tin foil on a pizza pan works)
Remove the thighs from their packaging. If desired, cut into "nugget" bite-sized pieces. Pat dry with a paper towel.
In a small bowl, whisk together the eggs, oregano, dijon, salt, and pepper. Add a splash of milk to loosen it a little. Pour the panko crumbs in another small bowl.
Dip each chicken thigh in the egg mixture and gently shake off the extra. Roll the thigh in the panko and set it on the wire rack over the baking sheet. Repeat with remaining chicken thighs.
Before..
Bake for 35-40 minutes for whole thighs or 15-20 minutes for bites. When the thighs are finished, the tops should just be starting to turn golden, juices from the thigh should run clear, and the internal temperature should register at least 165°F.
After! Mmmmmm... crispy.
And the blurry salad.
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