Food: Dinner Tonight – Oven Fried Chicken

There are two things I love – Korean BBQ short ribs, and fried or battered chicken of sorts. These are my weaknesses among a million other gastronomical weaknesses. 🙂  Now, although San Francisco has some of the best cuisines or restaurants in the world, I sometimes prefer to try out my favorites at home – in my own kitchen and naturally with a twist to recipes I find here and there.

INGREDIENTS

  • 2 pounds boneless chicken breasts or thighs (you can use skin on or off, but I used skin off)
  • 1 cup buttermilk
  • 2 teaspoons kosher salt
  • 3 cups finely crushed corn flakes  {or Panko, which is what I am going to use}
  • 3 tablespoons whole wheat flour
  • 1 tablespoon chopped fresh thyme
  • extra virgin olive oil, for brushing

HOT HONEY

  • 6 tablespoons butter
  • 2 tablespoons honey   {I am going to mix in BBQ sauce, what? Haven’t you heard of honey-BBQ}
  • 2-3 teaspoons cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • kosher salt  {more}

Side dish – homemade coleslaw – cabbage, Extra-virgin olive oil, lemon juice, a dash of salt 

Just in case you are planning a trip to San Francisco, and of course would be walking through Golden Gate Park – consider one of my favorite Korean BBQ restaurants just  two blocks from the 9th Avenue Entrance to the park. 

 

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