Oven Fried Southern Hot Honey Chicken

I have been hunting for a good oven baked fried chicken and alas I found it. Original recipe found on Half Baked Harvest. This is moist and full of flavor.

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Oven Fried Southern Hot Honey Chicken
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Instructions
  1. Add chicken to gallon bag with zip top and pour in the buttermilk and salt. Toss well and refrigerate for 20 minutes. Preheat oven to 425. Line baking sheet with parchment. Add cornflakes, flour, thyme and salt to flat based medium bowl. Stir well. Remove the chicken from buttermilk mixture and dredge through the cornflake mix. Press gently to coat well. Place on baking sheet. Lightly brush the chicken with olive oil. Cook in oven for 15-20 minutes and then turn the chicken and cook for the remaining 10-15 minutes. In a small pot add the butter, honey, cayenne, chili powder, paprika, garlic powder and salt. Let it melt thoroughly. Once chicken is out drizzle hot honey on it. I let it sit for about 5 minutes and serve.

Chicken Thighs

Delicious quick dish for dinner.

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Chicken Thighs
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Mix spike seasoning, cayenne, paprika in small bowl. Season chicken. Cook for 20-25 minutes until thighs are done.

Alton Brown Meatloaf Recipe

I have been looking for a good meatloaf recipe and found this one from Alton Brown.

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Alton Brown Meatloaf Recipe
The picture doesn't do this justice but I forgot to take picture before, so this is after. This was moist and flavorful. Made a meatloaf sandwich the next day and it was delicious.
Course Main Dish
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Topping
Course Main Dish
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Oven rack should be in center position. Preheat oven to 325. Line a baking sheet with parchment. Combine croutons, black and cayenne pepper, chili powder, and thyme in food processor. Pulse until it becomes crumbs, Place in large mixing bowl. Add onions, carrots, garlic and red pepper to food processor and pulse until finely chopped. Don't overpulse should not be puree. Pour into bowl. Add the chuck and sirloin to bowl. Add salt and mix well. Don't squeeze the meat. Press the meat mixture into a loaf pan. Turn it over and place on baking sheet. Cook 10 minutes and pull out from oven and remove loaf pan. Cook Meatloaf another 55 minutes. Mix the ketchup, cumin, hot sauce and honey in bowl and stir well. Once the meatloaf has cooked that 55 minutes, pull out and brush topping on top. Cook additional 10 minutes. Let meatloaf cool 10 minutes before serving.

Moroccan Spiced Salmon with Lemon Yogurt Sauce

Original recipe found on Cooking Classy

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Moroccan Spiced Salmon With Lemon Yogurt Sauce
Delicious salmon dish with a sauce that could easily be used on a variety of fish dishes.
Course Fish, Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
people
Ingredients
Lemon Yogurt Sauce
Course Fish, Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
people
Ingredients
Lemon Yogurt Sauce
Instructions
  1. Let salmon sit out for 10 minutes. Mix all the spices together and set aside. Spray a baking pan with cooking spray or the olive oil. Pat the spices on top of the salmon. Cook at 350 10-20 minutes depends on how big the fillets are. Should be cooked through and nice and flaky. Mix the lemon yogurt sauce together. Serve salmon and dollop with the sauce.

Fried Chicken and Biscuit Sandwich

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Fried Chicken and Biscuit Sandwich
Fried chicken and biscuits with honey butter, what's not to like?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
  2. Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
  3. Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
  4. For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
  5. Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
  6. One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
  7. For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!