Is It Live Or Is It Memorex?


Who else remembers that commercial? The line of course pertaining to the idea that you couldn’t tell (I am assuming everyone was dumb and had their eyes closed) whether or not something you were listening to was live or done on a Memorex cassette tape (those funny looking things that predate CD’s). Even then, I have to admit that I thought the premise was rather lame. Helloooooo. If there is not a sweaty “hair band” in front of me shaking their locks and belting it out (as they drink heavily, hit on all the women and quite possibly smoke pot onstage) as the walls and floors shake and everyone holds up Bic lighters, then it AIN’T live. I was poor so it probably wasn’t Memorex either but some crap quality store brand of cassette. Just sayin’
Point is, usually, it is pretty easy to tell the difference between the real thing and a heavily doctored up imposter. Hostess Ho-Ho’s? Yum. Little Debbies Swiss Rolls? Imposter. Coke? Real thing. Pepsi? Imposter (giggles as I imagine the Pepsi drinking crowd getting angry) Cartier Jewelry? Real. Anything worn (or body parts of) by Paris Hilton? Fake. You get the idea.
But sometimes… just sometimes… a fake can be almost as good as the real thing, just in a different way. Like this recipe here- Extra Crispy Oven Fried Chicken. It’s crunchy and crispity (yes, that is now a word because I said so), tender and juicy (that was already a word. Damn, that means I can’t make it into one) with all the flavor you expect from a good piece of fried chicken. What DON’T you get? A large portion of the fat grams and calories.¬† Mind you, I won’t say to you “Hey! You can eat this 3 times a day and lose weight! It’s better for you than celery!” but I will tell you that it cuts down on the fat appreciably, especially if you use boneless, skinless breasts. It also definitely tastes far better than celery. Then again, maybe you love celery. In which case, you’re probably reading the wrong blog. Chocolate? Real thing. Celery? IMPOSTER!!
This is extremely easy. Just get out the chicken (any part of the bird will do… except maybe the lips and testicles), and go cook.

Extra Crispy Oven Fried Chicken

  • 6 bone in, skin on chicken breasts (again, that’s what I used because it’s what we had. Use your favorite part. Just adjust cooking time for smaller pieces or dark meat)
  • 1/3 cup melted butter
  • 1/3 cup vegetable oil
  • 2 cups panko bread crumbs
  • 1 11/4 cups flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground chipotle pepper
  • 2 teaspoons good quality paprika
  • 1 to 2 tablespoons seasoned salt. (I use Janes Krazy Mixed Up Salt which is my go to seasoned salt. Has been for ages.) The range is broad because seasoned salts vary in saltiness. I use about 2 with the janes but with some that would be far too much.
  1. Combine the butter and the oil together in a large foil lined baking pan. Trust me on the foil part. tilt the pan back and forth to mix them together. Preheat your oven to 350.
  2. Mix the panko, flour and seasonings in a large bowl or gallon size ziploc bag.
  3. Wet each piece of chicken and dredge it in the flour mixture, pressing it into the chicken if needed (which it will be)
  4. Lay each piece as you dredge them, skin side down, into the prepared pan.
  5. Bake at 350 for approximately 25 minutes (again, adjust your cooking time depending on what part of the chicken you’re using. Boneless breasts will cook much quicker as will wings. Large pieces of dark meat will take longer. This is based on bone in, skin on breasts.
  6. Flip each piece of chicken over and continue cooking  about another 20 minutes or until the chicken has reached an internal temp of 165.
  7. Let rest in pan for about five minutes. Before serving, feel free to lay these on a paper towel lined plate to absorb some of the excess oil if you feel the need.