Spicy oven-fried chicken

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Posted: Friday, January 24, 2020 6:00 am

A few weekends ago I was cooking bison dishes for a side hustle, meaning we had tons of leftovers in our fridge after the weekend.

“You know, this has been a great week for me,” the hubby said later in the week. “I go to the gym, come home, and there’s all this food immediately waiting for me. And I have leftovers to bring for lunch. It’s just made this week a breeze.”

Still wearing Icy Hot patches on my back from having been on my feet too long over the weekend, I snorted. “Yeah. It was a real breeze.”

But I’ll admit, he was right. The leftovers did make lunches and suppers a quick and easy process. And because I knew we’d be snowed in with a blizzard last weekend, it seemed like the perfect time to try the process again – but this time with chicken.

We enjoyed our chicken cooking spree, and this is one of our new favorites. These chicken breasts are shallow-fried in a pan before finishing off in the oven, so while you don’t get the crunch of skin-on fried chicken, you still get the flavor. (But without all the fat and calories, obviously.)

This chicken is the perfect dish to spice up some of these coldest of winter days. The kiddo found this picture in a magazine and asked me to make the chicken, although I’ll admit it was even spicier than either of us anticipated. (Thank goodness for the soothing coolness of ketchup.)

And did I mention the leftovers? I made a double batch so we’d have extra, and used the leftovers chopped up on salads and tucked into wraps.

The hubby was right. This WAS a breeze.

For the recipe, see the Banner's online or print edition.

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