Pardon my saying so, but it seems that (and correct me if I’m wrong) I’ve been overhearing quite a lot of general conversation—certainly nothing impolite, mind you—which seems to suggest that people are no longer enjoying the bounteous snowfalls with which we’ve been blessed. I’ve even heard some tones of frustration—they sound near-by, possibly as close as the living room?—intoning, “Oh no! Not more snow!”
It’s certainly not for lack of enjoying the winter. Through hard play the mittens have lost their mates, the snowman’s been reborn four times, the boots have all sprung leaks. In fact, it’s time something else sprung—like Spring! But while we wait for winter to loose its hold, we’ve decided to rush things along a bit.
It’s a simple transition, actually. Just whip that cloth off the table and onto the floor—instant picnic blanket! A perfect picnic, really. No bugs, no bluster, no jostled-up food from a long trek. It might not be as pastoral a scene as one might desire for picnic dining, but one must admit, it’s very convenient going back for anything you might’ve forgotten.
For this picnic dinner, let fried chicken be the star because, for once, it won’t be cold or soggy by the time you get there! We served ours up with a big crudité platter and a huge basket of fruit. Some fresh baked cookies (still warm; another indoor picnic perk!) ended the meal with smiles all around.
Except in the yard. Our poor snowman. Nothing but his wilted carrot nose on which to nibble. We wish him lots of frosty drinks in sunny Manitoba—or wherever it is snowmen spend their off-season these days.
Oven-Fried Chicken
2 c. very dry, coarse breadcrumbs, preferably homemade
1/4 c. vegetable oil
2 large eggs
1 Tbsp. Dijon mustard
1 tsp. dried thyme leaves
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1 whole chicken, about 3 lbs., cut up, wing-tips and backbone removed (reserve for stock) and skin removed, if desired
salt and pepper
Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then set a large wire rack on top.
Toss the breadcrumbs with the oil in a shallow dish. Whisk eggs, mustard, thyme, oregano, cayenne and garlic powder together in another shallow dish.
Pat the chicken pieces dry, then season with salt and pepper. Dip each piece into the egg mixture, then coat with breadcrumbs, pressing to make sure they adhere. Place the chicken bone side down onto the wire rack.
Bake for 30-40 minutes, being sure to remove the white meat as soon as it reaches 160 degrees. Let the thighs and drumsticks reach 175 degrees before removing.
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Editor’s Note: Angela Denstad-Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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