Rochelle’s blog entry over the weekend made me in the mood to have a picnic – particularly when John came home from out of town. Circumstances ended up not making that a possibility for us (much like for Rochelle), but we still enjoyed the same food the next day, along with some brandied mushrooms and onions (recipes to follow; charred corn salad also pictured).
I followed Rochelle’s recipe here fairly closely (had a little less chicken), except I swapped in panko for cornflakes.
1.5 cups buttermilk
4 cloves garlic, minced
2 tbsp smoked paprika
dash hot sauce
about 3/4 cup panko
salt and pepper
Combine buttermilk, hot sauce, garlic and paprika. Marinate at least 8 hours. Drain on a rack. Season with salt and pepper and coat with panko.
Preheat oven to 400. Cook 40 minutes or until cooked through.