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.
rawsilkandsaffron.com 