Following up from yesterday’s Baked Cornflake Chicken in the new Dinner Series on TheLoDown, we have the recipe for Wilted Dandelion Greens. I love to mix a nice green with any kind of chicken, and when the chicken is baked or fried, a wilted green goes really nicely. I had never cooked dandelion greens before this dinner to be honest with you, but they were fresh at the farmer’s market and I’m all about experimentin’, so I picked up two bright and full packages. A tip: always get more greens than you think you’ll need. They shrink down so much when they’re cooked and everyone ends up disappointed!
These greens turned out to be a hit! The dandelion green is bitter by nature, so it needs the vinegar to balance the flavor out so don’t be shy when deglazing the pan with it. You’ll end up with a bright, healthy, and delicious green you’ll make over and over again. Another tip: cut off most of the stem and use leaves primarily in this dish.
We also have the recipe for the other side I made for dinner: the most delicious Mashed Sweet Potatoes you’ve ever had. Make these all together for a delicious, southern-inspired dinner. Enjoy!
Mashed Sweet Potatoes
Here’s the recipe for your new favorite greens dish! Yum, yum, yum, yum, yum, yum.
2 large bunches of dandelion greens
Half a yellow onion, diced
Ghee or butter (to cook the onion in)
2 tablespoons dijon mustard
1/4 cup red wine vinegar
salt and pepper to taste
In a large pan over medium heat, melt your ghee. Add your onions and begin to cook. After about 5 minutes, add your dijon mustard and stir into the onions. Once the onions and mustard come together nicely, add the red wine vinegar to quickly reduce.
Add the bunches of dandelion greens (wash them of course, and cut off most of the stems). Fold over themselves into the onions and vinegar until the begin to wilt. Season with salt and pepper.
Let cook together for at least 5 minutes. Taste. If the greens are still too bitter, add a bit more mustard and vinegar and gently boil for a bit longer.
Hi guys! Happy Monday! With our focus switching more to food in 2016 at TheLoDown we’re starting a new weekly series called: “Dinner Series” (super fancy, I know). I make dinner all the time for my boyfriend and my friends, so why not share what I’m making with y’all? We’ll be posting the recipes over the course of a few days at the top of the week, or sometimes all on the same day – just depending on how you like it. If you have any thoughts on the post schedule (like you prefer all the recipes to go live on the same day) let us know in the comments!
This week we have an ‘effing classic: Baked Cornflake Chicken like Momma used to make, paired with Wilted Dandelion Greens, and the most delicious Mashed Sweet Potatoes you’ve ever had. I wanted to create a southern-inspired dinner and boy, did I hit the nail on the head. It was fantastic. I’ll be posting the Wilted Dandelion Greens and Mashed Sweet Potato recipes tomorrow so stay tuned!
Wilted Dandelion Greens
Mashed Sweet Potatoes
So without wasting anymore time, let’s get into this easy Baked Cornflake Chicken Recipe. I used legs and bone-in thighs only (I find the darker meat is better when baked) and this should serve at least 4 people.
10 chicken legs (drumsticks)
4 chicken thighs, bone-in
2 cups flour
2 tablespoons salt
1 tablespoon black pepper
1 1/4 cup mayo
3 tablespoons dijon mustard
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground sage
Lots of cornflakes (buy a whole box at the grocery store)
Preheat your oven to 425 F and cover two baking sheets with pieces of parchment paper (this makes the clean-up much easier).
Rinse your legs and thighs under water and pat dry.
Set up your cornflake chicken station like an assembly line: flour, mayo, cornflakes, baking sheets. Here’s how: In a large dish of some kind, combine flour with salt and pepper. In another large bowl next to it, combine your mayo with dijon mustard, cayenne pepper, paprika, and ground sage. Then you’ll want to have your cornflakes crunched up and ready to go in a large gallon size zip-locked bag. Next to that should be your baking sheets ready to accept your delicious pieces of cornflake coated chicken. If you’re by yourself this will be a messy process. You could use a spoon of some kind to help add the mayo mixture to the chicken but I find that using your hand is easier. Get a friend or your kid to help with the cornflake part if that makes it easier.
Once your station is set up, prepare 3-4 legs or thighs in the flour mixture by rolling it through and making sure each pieces is totally covered. The layer of flour doesn’t need to be too thick. I like to have a couple of pieces ready to go at once so when I’m putting the layer of mayo on the others just wait for their turn in the flour.
Next, pick up your floured thigh and gently massage some of the mayo mix all over your chicken. Toss it into your cornflake bag until it’s completely covered and then lay to rest on your baking sheet. Repeat until all your chicken is ready for the oven.
Put the sheets in the oven and bake the chicken at 425 for about 15 minutes. Then lower the temp to 375 and cook for another 25-30 minutes, until the juices run clear.
Enjoy with your Wilted Dandelion Greens, and Mashed Sweet Potatoes. Yum!