Baked Buffalo Parmigiana!
My few loyal readers know that I am obsessed with two deeply american cooking traditions: barbecue (i.e. cooking with smoke) and making things buffalo-style. Since I don't have a smoker in my tiny apartment, I decided to create a serious buffalo chicken dinner.
I admit that a lot of thought went into this. I recently perfected baked, breaded chicken parm, made with doctored breadcrumbs. For the buffalo meal, I decided to go with panko breadcrumbs, which would absorb the sauce better. And the chicken breasts would get a topping of blue cheese before saucing (hence the parmigiana moniker). To improve upon my buffalo sauce recipe from college, I decided to start with a base of sauteed jalapenos. And what the hell, I'd microwave some green beans and make milky mashed potatoes while I was at it.
Here's what I done did:
My place has smelled like buffalo sauce for two days, and I'm about to eat the leftovers.
I admit that a lot of thought went into this. I recently perfected baked, breaded chicken parm, made with doctored breadcrumbs. For the buffalo meal, I decided to go with panko breadcrumbs, which would absorb the sauce better. And the chicken breasts would get a topping of blue cheese before saucing (hence the parmigiana moniker). To improve upon my buffalo sauce recipe from college, I decided to start with a base of sauteed jalapenos. And what the hell, I'd microwave some green beans and make milky mashed potatoes while I was at it.
Here's what I done did:
My place has smelled like buffalo sauce for two days, and I'm about to eat the leftovers.
Labels: buffalo style, cooking, food
posted by Rob at 6:25 PM
2 Comments:
This is brilliant. Did you fry the breaded chicken or just put it in to bake?
Thanks for stopping by! It's dipped in egg, breaded, and baked. I was trying to save some calories, since the chicken breast ends up drenched with butter.
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