Taking “Oven-Fry” out of the box

In Recipies on March 8, 2011 at 11:23 am


You've seen it. Here are three reasons to use it.



No, this is not the inspirational recipe of last Shabbat.  That will be coming soon and in another format.  Be patient!


This bit of Phyne Dyning came to life when I scoured my pantry looking for something “new” to try on a weeknight that would come from only the ingredients I had, without a requisite trip to the market.


I always keep a couple of boxes of “Oven-Fry” on the shelf.  After a busy day of hanging around, this is a shelf item that makes a pretty nice “fried” chicken dinner with a minimum of mess.


Okay, but how is something out of a box Phyne Dyning?


Sure, you can do virtually the same thing with panko (or even your own breadcrumbs).  But there is a bit of time factor involved.  The cost of a box of this, already seasoned, is a worthwhile trade sometimes when time is considered to have value.  And, unless you use panko on a regular basis, there is a fair risk that what you last used has gone stale.  This stays fresh until you open the small packages.


Phyne Dyning takes something like this ordinary chicken coating and works with it.  How?


How about marinating the chicken prior to coating it?  Marinated meats are real crowd-pleasers and even if the home chef is more accustomed to being a short-order cook they can expect great results with a minimum of effort.  This is also an easy item for singles and it is MUCH better than take-away food in a sack or from some cookie-cutter theme eatery…just cut down the ingredients, proportionally, and go.


Making the marinades takes just a few minutes  (one is as heavily involved as opening a bottle).  Asking someone to make a marinade from scratch on a workday morning is a bit much when the kids are wailing, the hair drier is DOA, or the car won’t start.  So, make up the marinade just before doing dishes on the previous night (put in fridge), start marinating the chicken breasts before you leave for work, slap on the coating when you get home, and bake it while you change clothes and feed the cat!  Ten minutes of prep-work for an accompaniment (whole wheat pasta, rice, or quinoa) and a vegetable and you have a healthy, economical, and easy meal your family will enjoy.


Be sure to remove as much marinade from the surface of the chicken before coating it as possible.  It is better to marinate overnight (or all day), since there will not be much marinade on the meat surface to add flavor during cooking.


Here are three versions.  Possible varieties extend to any marinade theme.


Version One:  Teriyaki


1 skinless chicken breast per person



½ C canola oil

1 C soy sauce

1 tsp ground ginger

¼ tsp white pepper

2 cloves garlic minced (or ½ tsp garlic powder)

¼ C brown sugar or molasses


Mix all marinade ingredients and pour into a large zip-lock bag.  Toss in the chicken breasts.  As a precaution, lay the bag in a shallow container and place in the refrigerator overnight.  If you can, turn the bag at least once to ensure even flavor distribution.


Pre-heat oven according to package directions.  Remove the chicken from the bag, pour the marinade down the drain, and pat the chicken dry with a clean paper towel.  Coat the chicken according to package directions and bake.  Serve with rice or quinoa.  Those frozen Asian stir-fry vegetables make a beautiful accompaniment.


Version Two:  Italian


1 skinless chicken breast per person



2 C any brand Italian salad dressing.


Preparation is exactly as for the teriyaki version.  Serve with whole-wheat pasta and a garden salad.  Or grill some zucchini and other veggies (see Greek version below) using FRESH salad dressing to baste!


Version Three:  Greek


1 skinless chicken breast per person



1 C olive oil

juice from two lemons

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried mint

½ tsp dried thyme

¼ tsp ground black pepper


Preparation is exactly as for the teriyaki version.


This serves well with couscous and (on the weekend) grilled zucchini halves:  Cut small zucchinis in half, lengthwise.  Mix ½ tsp garlic powder with ¼ C olive oil.  Brush the garlic oil onto cut side and place on grill skin-side up.  Brush oil mixture onto other side, sprinkle with kosher salt and fresh-ground pepper.  Turn when edges begin to char and remove when the skin begins to blister.  You can grill green onions, plum tomato halves, and mushrooms similarly.  NOTE:  I increase the amounts needed to make the marinade and use the extra marinade to baste my grilled veggies.  For safety, do not reserve the marinade from the chicken for this purpose.


Marinating in a zip-lock freezer bag keeps cleanup to a minimum!

  1. Sounds yummy!! I’m not a Teriyaki fan, but the other two sound delish!

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