i’ve mentioned before that not only do i want to use this blog to share the crafty things i’m working on, but also to pass along some of the unique little ways that we get through the day. this includes feeding a picky eater. a sometimes very picky, two-year-old little boy who has the most charming smile and disposition in the world. the worst part is, he knows it too.
if you have children, there’s likely a 99% chance you have experienced picky eating. periods of time where your little ones only want pineapple. or hot dogs. or french fries. when the thought of putting a green vegetable in front of them would result in fits of toddler rage. so as parents, we get creative.
i’ve mentioned before that i love happy tots. (a lovely mixture of veggies and fruits that blend very nicely into applesauce). i’ve made mashed potatoes with pureed cauliflower. i’ve made homemade pasta sauce with hidden pureed spinach. i’ve even tried making a carrot-pineapple smoothie (not a fan favorite). tonight, i hit a home run. and i’m feeling pretty victorious about it.
five words: cayenne-spiked oven fried chicken. like many toddlers, my son is enamored with chicken nuggets. (note: we’re a big morningstar farms chicken family. we’re lucky that he loves soy chicken patties.) but still. i was kind of at a point where i was tired of him eating the semi-fried stuff.
the chicken was a hit. the panko-crusting gave the chicken a “fried” feel and texture and blended with a little ketchup, it was a hit. seeing my son eat an actual piece of chicken breast almost brought me to tears.
for anyone interested, i thought i’d share the recipe. (i do want to stop here and give credit to where i tracked down the recipe: weight watchers online.)
cayenne-spiked oven fried chicken
cooking time: 25 minutes
preparation time: 5 minutes
1/4 c. panko breadcrumbs
2 T. all-purpose flour
1 t. dried rosemary
1 t. dried sage
1 t. table salt
1/2 t. black pepper
1/2 t. cayenne pepper
3/4 c. low-fat buttermilk
4-4 oz. boneless, skinless chicken breasts
preheat oven to 450 degrees. line the broiler pan with foil. mix together panko, flour, rosemary, sage, salt, pepper, and cayenne pepper in a large shallow bowl. pour the buttermilk into a separate bowl. dip the chicken into the buttermilk mixture, then roll in the panko mixture to coat the chicken. spray the chicken with non-stick cooking spray and place on broiler pan. bake until crispy and cooked through, about 25 minutes. yields one chicken breast per serving.
and for little ones, i found that ketchup helped make the chicken even more appealing. again, seeing my son eat this chicken nearly brought me to happy tears. i know someone out there knows what i’m saying. 🙂
here’s to the cutest little ones in our lives who bring out the most creative in all of us. 🙂