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.
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
Put potatoes in the bottom of the instant pot with 1 c water and 2 tbsp butter, a pinch of salt and pepper. Place the pots steam rack over the potatoes.
Rub the sides of the salmon fillets with the paprika and lemon zest. Put skin side salmon on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the pressure cooker to high pressure 3 minutes. Carefully turn the steam value to the venting position to release the pressure.
Remove salmon and rack and set the cooker to saute to normal heat. When the potatoes start sizzling and cook, stirring until softened. 1-2 minutes and season salt and pepper. Smash potatoes with fork until chunky.
Turn off cooker, add the spinach to potatoes until wilted. 1-2 minutes. Season and serve salmon with lemon wedge.
The Zipper is an indoor/outdoor food cart located on 2705 NE Sandy Blvd in Portland. Inside there is an assortment of foods, We sampled Basilisk which had these scrumptious chicken sandwiches. They were moist and the fries were just the way we like them. The other restaurants included pizza, full bar, middle eastern, and one that had banana pudding. ( we sampled that too.)
We like the whole layout of this. It was kid friendly, if you want to sit outside pet friendly. It was warm and welcoming. Definitely going back.