Lazyman’s Fried Chicken

No pictures.  I know right, who does that?  As if anyone wants to try a recipe that doesn’t have an image attached.  Our grandmothers did that.  But they are grew up in an age where their eyes weren’t dumping grounds, and their minds were well-trained in the art of reading a word and forming their own image.  A cookbook my husband inherited from his grandmother has some of the tastiest food I’ve ever had, even though the only images in it are hand drawn pictures of mundane kitchen objects.  Not one is exactly a fruit bowl still life, and they serve only as dividers between different recipe sections.

This chicken recipe belongs in a cookbook like that.  It’s one of those recipes, like our grandmas’, that will actually become a lost page even in such a book, but only because the recipe is so well-used that there is no longer a need to reference it.  It simply becomes a black-on-white listing, with five little fading asterisks penciled in the upper outer corner.

The key to this particular recipe’s memorability is it’s simplicity, and the key to it’s simplicity is the fact that it’s made from “three” ingredients.  I put “three” in quotations, because I’m using a homemade ranch sauce, one that I have in my fridge at all times, usually already whipped up.  I haven’t tried using a store-bought sauce, mostly because I don’t eat it anymore so I didn’t have it on hand when I tried this last night.

This is a recipe that is being filed in my list of repeats.  I never use to make fried chicken; now it will probably show up once a month.  I wont claim it’s the best, but it’s dang good.  It’s also easy.  I probably won’t be making fried chicken any other way until I no longer have small children (i.e. until I have time). Good and easy makes it a winner.  I hope you give it a try, even though there are no pictures attached.  If you do make it, send me a photo!

Here’s what you need:
2 pounds-ish Chicken – I used 7 legs, because, dark meat
1 cup-ish Ranch Sauce
2 cups-ish Breadcrumbs

Preheat oven to 350 degrees.  Slather the chicken pieces in ranch sauce then cover each one with breadcrumbs.  Place them directly in a greased 9×13.  Bake for 45 minutes.  The end.

Ranch Sauce

I dont measure, sorry.  Again, no pictures, sorry, not sorry.

1 part mayonnaise
1 part 0% Greek yogurt
More minced garlic than makes you feel comfortable
Same with black pepper
Salt to taste
Parsley to taste

Double the recipe or you’ll wish you’d saved yourself the hassle later, when you want something to dip carrots in, or as a quick dressing.

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