Baked – Fried Chicken

Standard

1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes

Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes. Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

Saugage Egg Quiche

Standard

This is so simple and probably our favorite quiche recipe

5 eggs
1/2 cup whipping cream
12oz. sausage
1/2 cup onion, chopped
2 cups cheddar cheese
1 can Roi-tel, drained

Brown the sausage and chop it up as it is cooking. Remove the sausage then saute the onion. Mix together the eggs and whipping cream, then mix all ingredients together and pour into a pie plate. Bake at 350 for 30 minutes or until done.