SuperBowl is here, people! Whether you were stuck in the house because of superstorm Juno, or not, you are probably already making plans for February 1st i.e. “the day Katy Perry tries to prove she’s better than Taylor Swift”. I won’t take a position in the feud as I didn’t express my opinion on deflate gate (my heart goes to Giselle…. Oh, sister, if your man can’t tell the football is deflated…). But a party is a party and in the best American traditions we need to plan ahead. Oh wait …. less than a month ago you were swearing that you’d be healthy in 2015, you’d go to the gym and eat all the right stuff and avoid all the bad stuff, so WHAT are you to do? Eat a chicken wing and destroy all the hard work? I say we find a better option so you don’t have to use a “cheat day” or forfeit the new year resolutions.
Last fall I was in Dallas and ate at Stampede 55, one of my favorite restaurants. My friend Hugh suggested that I try the fried chicken and I did… It was glorious! Light years away from what I had learned from my grand mother. After all in Italy we don’t really make friend chicken, we have cotoletta, instead. But the flavor and crunch of that fried chicken stayed with me over the holidays and decided that I would make it my way, i.e. lighter and healthier but with all the flavor. Then, I accidentally on purpose, I bumped into a recipe posted on Leite’s Culinaria, one of my favorite food porn websites. The idea of using different types of crunchies instead of breadcrumbs is revolutionary for a cotoletta purist like me. It’s opened a world of combinations. After this epiphany, I have been buying LOTS of chicken drumsticks and the poor Pirate has been exposed to a TON on experimentation. The end result is a juicy yet crunchy drumstick that is baked in the oven instead of deep fried. Here it is, people, and don’t say I don’t have good timing, ok?