Spicy Oven Fried Chicken for Two

I have always love a Wendy’s Spicy Chicken Breast. While I wasn’t trying to duplicate it, I wanted some of that taste but with little fuss. Well it’s very close especially for a oven fried chicken.

As usual, I couldn’t find anything that I really wanted to do by Googling.  I wanted oven for two reason. First I’m too busy right now to pay attention to frying nor to clean up after. Second, I’m on a low fat health kick and this has almost zero.  Put it on a whole wheat bun with some low fat mayo and pat yourself on the back for how good you’re being.

Rating:

Notes: I spent about 20 minutes prep time but it should have been about 10-15 (I was combining recipes as I cooked). Cooking time right at 30 minutes.

Tools: Cooking rack

Ingredients:

2 skinless boneless chicken breasts trimmed
1 egg
1/2 cup flour
1/4 cup Panko bread crumbs
1 t paprika
1/2 t garlic powder
1/2 t salt
1/2 t pepper
1/4 t cayenne pepper


Instructions:

1) Preheat oven to 425 convection.

2) Trim chicken breast. Rinse under running water and pat dry.

3) Establish dredge lines with 1/4 cup flour in first pan. Separate egg and place white in second pan and then whip with fork. Discard yoke. In third pan place remaining 1/4 cup flour and all other ingredients and mix well.

4) Prep cooking pan with aluminum foil and cooking grate. Spray with Pam.

5) Dredge dried chicken in flour and shake off excess then egg and finally the flour/Panko/spice mix and place on cooking grate.

6) Give the top a brief spray of Pam. Place in oven and cook until internal temp of 165. About 30 minutes.

Spicy Oven Fried Chicken for Two
by September 17, 2010

I have always love a Wendy’s Spicy Chicken Breast. While I wasn’t trying to duplicate it, I wanted some of that taste but with little fuss. Well it’s very close especially for a oven fried chicken.

As usual, I couldn’t find anything that I really wanted to do by Googleing. I wanted oven for two reason. First I’m too busy right now to pay attention to frying nor to clean up after. Second, I’m on a low fat health kick and this has almost zero. Put it on a whole wheat bun with some low fat mayo and pat yourself on the back for how good you’re being.

Ingredients

2 skinless boneless chicken breasts trimmed1 egg1/2 cup flour1/4 cup Panko bread crumbs 1 t paprika 1/2 t garlic powder1/2 t salt1/2 t pepper1/4 t cayenne pepper

Instructions
1) Preheat oven to 425 convection.2) Trim chicken breast. Rinse under running water and pat dry.3) Establish dredge lines with 1/4 cup flour in first pan. Separate egg and place white in second pan and then whip with fork. Discard yoke. In third pan place remaining 1/4 cup flour and all other ingredients and mix well.4) Prep cooking pan with aluminum foil and cooking grate. Spray with Pam. 5) Dredge dried chicken in flour and shake off excess then egg and finally the flour/Panko/spice mix and place on cooking grate.6) Give the top a brief spray of Pam. Place in oven and cook until internal temp of 165. About 30 minutes.
Details

Prep time: Cook time: Total time: Yield: 2 servings

Updated

April 23, 2011

Simple Garlic Beef Kabobs

Another KISS recipe. I wanted to do some kabobs but my search for a recipe was at best frustrating. Most have 10 plus ingredients listed and involved overnight timing. What is wrong with these people? So after reading 15 plus recipes, I modified my Applebee’s Bourbon Street Sirloin recipe. 

My desires:
1) KISS with only a few ingredients. I used four.
2) Quick. I marinaded for 2 hours but I think anywhere from 30 minutes to 4 hours would be fine.
3) Great taste and tender. Yep it was.

Rating:

Notes: I didn’t use any salt and pepper. Why? I felt there was some sodium in the Worcestershire and soy sauces. The pepper I though could be added later. It didn’t need it. It was busting with flavor. The Accent functions both as a flavor enhancer and tenderizer. It is MSG so if you’re sensitive or don’t want to use it, just eliminate it.
There was enough for 3-4 servings but we ate it all. 
Chicken kabobs coming soon.

Tools: some sort of skewers and a clean gas grill

Ingredients:

1 1/2 lbs of top sirloin or other good beef without a lot of fat
Optional fruit and vegetables for the kabobs (I used 2 green peppers, 1 red onion and 1/2 fresh pineapple)
Marinade:
2 T Worcestershire sauce
2 T Soy sauce
2 T water
1 t garlic powder
1 t Accent

Instructions:

1) Trim beef of any fat and cut into about 1 inch cubes

2) Mix marinade and then pour over meat and mix well. Cover and refrigerate until needed. 30 minutes to 4 hours.
3) If using wooden skewers, pre-soak in water for 30 minutes.

4) Prepare any desired fruit and vegetables. Cut into chunks about 1 inch.
5) Preheat grill on high. Clean and oil.

6) Prepare kabobs by alternating ingredients.
7) Grill over high direct heat until mild charring on fruits and vegetables. About 15 minutes.

Simple Garlic Beef Kabobs
by September 12, 2010

Another KISS recipe. I wanted to do some kabobs but my search for a recipe was at best frustrating. Most have 10 plus ingredients listed and involved overnight timing. What is wrong with these people? So after reading 15 plus recipes, I modified my Applebee’s Bourbon Street Sirloin recipe.

My desires:

1) KISS with only a few ingredients. I used four.

2) Quick. I marinaded for 2 hours but I think anywhere from 30 minutes to 4 hours would be fine.

3) Great taste and tender. Yep it was.

Ingredients

1 1/2 lbs top sirloin or other good beef without a lot of fat Optional fruit and vegetables for the kabobs (I used 2 green peppers, 1 red onion and 1/2 fresh pineapple) Marinade:2 T Worcestershire sauce2 T Soy sauce2 T water 1 t garlic powder1 t Accent

Instructions
1) Trim beef of any fat and cut into about 1 inch cubes2) Mix marinade and then pour over meat and mix well. Cover and refrigerate until needed. 30 minutes to 4 hours.3) If using wooden skewers, pre-soak in water for 30 minutes.4) Prepare any desired fruit and vegetables. Cut into chunks about 1 inch.5) Preheat grill on high. Clean and oil.6) Prepare kabobs by alternating ingredients.7) Grill over high direct heat until mild charring on fruits and vegetables. About 15 minutes.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

April 23, 2011

Grilled Smoked Paprika Pork Tenderloin

Grilled Smoked Paprika Pork Tenderloin from 101 Cooking For Two

“Simplify, Simplify” to quote Henry David Thoreau. A smart guy so I followed his advice, I simplified a rub for a pork tenderloin with wonderful results.

The recipes I like the most are simple and quick. The spice I seem to like the most on my grilled meat is paprika. My wife loves garlic (me too). I decide that was all that was needed for a quick pork tenderloin. Somewhat like my Grilled Paprika-Garlic Split Chicken Breasts being simple and quick.

Rating

Notes: I had a “skinny” pork tenderloin. I turned on the grill with chips in the smoker and spent 10 minutes doing the trimming, mixing spices and rubbing. By then the chips were smoking well and it only took 20 more minutes to cook to 160. As I mentioned before, I usually don’t soak my chips if I only want some for 20-30 minutes. You can skip the smoke but it does add something.

Tools: Clean gas grill. Smoking box (optional)

Ingredients:

1 pork tenderloin
1 t olive oil
1 handful hickory smoking chips (optional)
Rub
1 T smoked paprika
1 t garlic powder
1/2 t kosher salt
1/4 t pepper

Instructions:

1) Add wood chips in smoking box (optional). Preheat grill on high, clean and oil grates.

2) Trim pork tenderloin of silver skin and any trim-able fat.

3) Mix rub in small bowl. Brush tenderloin with a light coat of oil. Apply rub on all surfaces.

4) Grill over high direct heat turning every 5-6 minutes until temp of 160. It only took 20 minutes for my skinny tenderloin. If you have a thick one, I would decrease the heat to medium and expect about 30 minutes.

Grilled Smoked Paprika Pork Tenderloin
by September 12, 2010

“Simplify, Simplify” to quote Henry David Thoreau. A smart guy so I followed his advice, I simplified a rub for a pork tenderloin with wonderful results.

The recipes I like the most are simple and quick. The spice I seem to like the most on my grilled meat is paprika. My wife loves garlic (me too). I decide that was all that was needed for a quick pork tenderloin. Somewhat like my Grilled Paprika-Garlic Split Chicken Breasts being simple and quick.

Ingredients

1 pork tenderloin1 t olive oil1 handful hickory smoking chips (optional) Rub1 T smoked paprika1 t garlic powder1/2 t kosher salt1/4 t pepper

Instructions
1) Add wood chips in smoking box (optional). Preheat grill on high, clean and oil grates. 2) Trim pork tenderloin of silver skin and any trim-able fat.3) Mix rub in small bowl. Brush tenderloin with a light coat of oil. Apply rub on all surfaces.4) Grill over high direct heat turning every 5-6 minutes until temp of 160. It only took 20 minutes for my skinny tenderloin. If you have a thick one, I would decrease the heat to medium and expect about 30 minutes.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

June 23, 2013