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Video: Try Ina Garten’s no-fry fried chicken recipe

  1. Closed captioning of: Try Ina Garten’s no-fry fried chicken recipe

    >>> we're back with today's holiday kitchen. ina garten is serving up two classics with a holiday twist perfect. they're from her book cook barefoot contessa , full proof rescues you can trust. happy holidays . always good to have you here. foolproof, the way you define it is these are satisfying dishes and in many cases you can make an advance.

    >> and you can buy every ingredient and make a simple meal. it's great.

    >> you're going to make a healthier version of fried chicken . it's my all time favorite comfort food .

    >> what are we doing different?

    >> i have chicken to salt and pepper really simply like that and then i make a crumb crust.

    >> why do you like it?

    >> it's great. it's japanese bread flakes and it gives a nice krispy crust. so we need lots of flavor.

    >> garlic.

    >> garlic, thyme, salt and pepper right in there. i'm going to puree it.

    >> okay.

    >> and then the panko crumbs and lots of flavor.

    >> help me out.

    >> you're doing great. you don't need help at all. a little olive oil and butter.

    >> melted butter.

    >> and lemon zest . that gives it a lot of flavor.

    >> but it's a dry consistency for the most part.

    >> it's dry like this. that's the first one.

    >> what i have done is mixed mustard and white wine .

    >> a lot of time at this stage you do an egg dip. this gives it much more flavor. dip it in and dip it in the crumbs and put it on a baking sheet. that's really easy.

    >> so it's the no fried fried chicken . how long would that cook?

    >> 350 degrees for 40 minutes. give it a little more heat for 10 minutes and it's crisp on the outside and that lemon and garlic and thyme is great.

    >> i'm going to try that for a second. you like to serve this for the holidays in a great gatherring and version of bread pudding .

    >> i like to make a bread pudding .

    >> do you switch it out on thanksgiving?

    >> always. i find stuffing is too moist and you to overcook the turkey. this one i start out with the custard which is egg yolks , cream and chicken stock and then i have bread crumbs that really absorb the flavors and i add cheese. that makes everything better.

    >> exactly.

    >> and then what i do is i cook some panko.

    >> panchetta.

    >> right.

    >> if that's panko then what is this over here?

    >> and leeks and mushrooms.

    >> i like leeks. i think they're undervalued.

    >> i agree. it's a softer onion flavor. that's why the french use them a lot.

    >> mushrooms.

    >> that's a lot of mushrooms.

    >> it is but it cooks down. it's like spinach.

    >> after sauteing that how long until it looks like this?

    >> 10 or 15 minutes and it looks like this and then what you do is you put everything together in this big bowl. just mix it together and i'll pour all of this right into it. doesn't that smell great.

    >> yes. it does.

    >> it has leeks, mushrooms, and pan chr panchetta.

    >> and you're double dipping. more cheese on top.

    >> i do too. i love that look.

    >> i know. and then you pour it into a big dish and it cooks at the same temperature as the chicken so you can put them both in the same.

    >> because it's bread pudding are we serving this at room temperature ?

    >> it can be warm but hot is period better.

    >> i'm going to get invaded in a minute. i'm going to get my taste in before anyone else.

    >> it's crisp on the top. is that good? it's not horrible?

    >> that is ridiculously good. it's always good to have you here. by the way, you can check out more recipes on today.com. up next, olympic

TODAY recipes
updated 12/10/2013 3:27:14 PM ET 2013-12-10T20:27:14

Recipe: Crispy mustard-roasted chicken

  • 4 garlic cloves
  • 1 tablespoon minced fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons good olive oil
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup Dijon mustard, such as Grey Poupon
  • 1/2 cup dry white wine
  • 1 (3 1/2- to 4-pound) chicken, cut in eighths

Preheat the oven to 350 degrees Fahrenheit.

Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil and butter, and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees Fahrenheit and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm or at room temperature.

Serving Size

Makes 3 servings

Recipe: Mushroom and leek bread pudding

  • 6 cups (1/2-inch diced) bread cubes from a rustic country loaf, crusts removed
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 ounces pancetta, diced small
  • 4 cups sliced leeks, white and light green parts (4 leeks)
  • 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup medium or dry sherry
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup minced fresh flat-leaf parsley
  • 4 extra-large eggs
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock, preferably homemade
  • 1 1/2 cups grated Gruyère cheese (6 ounces), divided

Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 teaspoon pepper, and cook for 10 to12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9 x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.


Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don’t put mushrooms in water; wipe them with a clean, damp sponge.

Serving Size

Makes 8 to 10 servings

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