Eating with Ellie - Oven Fried Chicken

-


This week I made Ellie Krieger’s oven fried chicken.  I was very excited to make this and it was so delicious.   Then I checked back through my blog and found out that I had made this previously years and years ago!  I decided it was so good that I would post again today .  I made just a few changes.  Ellie calls for cornflakes and whole grain crackers for the crust.  I used Ritz crackers because that is what I had on hand.  We loved this chicken and will have it again and again!

You can find the recipe Here

   Eating with Ellie participants: Margaret at Here, Kayte at  Here  and Gaye at Here.  You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs). 

Comments

Kayte said…
I love this recipe. Your crust looks so good with those crackers, I’ve only done it with corn flakes, I’ll try crackers next time. I’ve made this recipe so many times, it is wonderful. The only change I make is that I bake it on a rack so the underside stays crispy and crunchy as well. Seriously, probably made this a hundred times or more over the years. It’s a winner every time. Your photo is so nice, I’d love to sit down to that.
November 11, 2021 at 9:14 AM
TeaLady said…
Looks like a nice crispy crust. This is one I have never done. Willl have to try.
November 15, 2021 at 8:24 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Steph’s Bakewell Tart

-
Image
What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
Read more

TWD - Brown Sugar Bundt Cake

-
Image
It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think any novice could fol
Read more