Day 169 - Crispy Honey Ginger Chicken

Just thought I'd share pictures of the second Haboob we had the other night.  It's a funny word, I know.
Haboob.
It's a dust storm.  A really BIG dust storm
The first haboob made national news.  If you go here to Day 155 and you can click on a link that will show you a time lapse video of it sweeping over the city.
These are pictures I took the other night of it coming into our neighborhood.

It was gross.  I wanted to stay out longer and take more pictures, but it was getting windy and I was getting dust in my mouth.  

Yuck!

Something smells in the fridge.

I don't know what it is.

AND,

I'm at the point where I don't really want to look for it either.

Please tell me you've felt this way, too.

I don't want to be the only one who lets something sit in the fridge longer than necessary only because I'm afraid to deal with it.

Yes, I admit it, I'm afraid.

I am afraid of what I might find.

If I can smell something every time I open the door then I'm pretty darn sure whatever it is is going to reek once the top comes off the container.

I rarely allow things to get to that point, but on the occasion that it does, the container is just thrown in the trash.  It completely grosses me out and I don't care how much it costs to replace a plastic container.

I'm not keeping it.

It just isn't prudent.

(Saturday Night Live reference for all of you who remember Dana Carvey doing George H. W. Bush)

I found this recipe at Jessica's site, How Sweet it is.  She has a wonderful collection of recipes and her pictures are extremely inviting.  She loves bacon, so if you have an affinity for bacon I encourage you to check out her site for some really yummy bites.
Thank you, Jessica for sharing this with us!

Crispy Honey Ginger Chicken

1 lb boneless, skinless chicken breasts, cut up into 1-2-inch pieces

Marinade

2 cups lowfat buttermilk

1/4 cup honey

1 tablespoon ginger

1 teaspoon garlic powder

Combine buttermilk, honey, ginger and garlic powder in a baking dish.  Mix well.

Add chicken to buttermilk mixture. 

Cover in plastic wrap and refrigerate for 2 hours or overnight.

Coating

2 cups Panko bread crumbs

1/4 cup whole wheat flour

1 tablespoon ground ginger

1 teaspoon seasoned salt

1 teaspoon garlic powder

Preheat oven to 450.

Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. 

Toss a few chicken pieces in coating mix, making sure they are completely covered.

Put them on a wire rack placed on a rimmed baking sheet. 

Continue with remaining chicken pieces. 

Spray each piece with cooking spray or olive oil.

Bake for 10 - 15 minutes.

Turn each piece over and coat with cooking spray.

Bake again for 10 - 15 minutes.

Serve with honey.

The family really liked this dish, especially with the honey drizzled over the chicken.  

I marinated the chicken for two hours and it was good, but we thought it needed a bit more flavor.  Next time I'll marinate it overnight and see how that goes.

I thought when I was adding the spices to the coating that they were going to be overpowering, especially when combined with the spices in the marinade, but they really weren't.  Actually, I was surprised at how little spice I tasted.

Definitely needs to be marinated longer than two hours.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Crispy Honey Ginger Chicken earned 3 rolling pins.
It is another chicken dish we will be adding to our repertoire.
We eat a lot of chicken.
Happy baking!!