Tag Archives: chicken

Momma Brown’s Baked Chicken

Just like momma used to make (with a tweak or two).

Our childhood was filled with simple food pleasures and baked chicken was one of the most magical. When we pressed our mom for the original recipe in an attempt to recapture some of that lost wonder she simply stated, “It’s chicken and cornflakes.” Duly noted.  Here’s our take with a couple flavor additions to bring this comfort food standby into the 21st century. Use panko breadcrumbs for extra crunch that provides a fried chicken experience with half the guilt. Grab a spot on the picnic blanket and pass a napkin.

Equipment Needed: 2 Plates or Large Containers (for dredging the chicken), Mixing Bowl, Large Baking Pan, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Beaujolais, Bordeaux, Viognier, Chardonnay

Suggested Beer Pairing: Lager, Pilsner, Pale Ale


  • 1 lb chicken drumsticks ($1.99/lb)
  • 1 lb boneless chicken thighs (you can use either skin-on or skinless, whatever you prefer) ($1.99/lb)
  • 3 C all-purpose flour ($1.89/2 lb)
  • 1 small box of corn flakes ($2.99/7 oz box)
  • 1/2 C panko breadcrumbs (we actually found chipotle seasoned)($2.99/12 oz)
  • 4 eggs ($2.79/dozen)
  • 1/4 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 1/2 C honey ($4.39/12 oz)
  • 1 TBSP ground cinnamon ($3.59/3.5 oz jar)
  • 1 TSP ground cayenne pepper ($3.50/2 oz jar)
  • 1 TBSP ground chipotle powder (about $5/4 oz)
  • Salt
  • Black Pepper


  • Preheat the oven to 350° F.
  • In one of your large mixing bowls pour in the panko breadcrumbs. Remove the cornflakes from the box but keep them in the sealed bag that they came in. Gently crush the cereal into smaller chunks (keeping it in the bag keeps the mess at a minimum) and mix them in with the breadcrumbs.

Crush up the cereal into smaller pieces but don't turn it to complete dust.

  • Add the cinnamon and chipotle powder along with a couple healthy pinches of salt and pepper. Stir it all together and set it aside.
  • In your other large container add the flour, cayenne pepper and another good pinch of salt and pepper. Stir things together with a fork so the seasonings are mixed evenly.
  • Crack the eggs into your small mixing bowl, pour in a splash of water and whisk it up with a fork. Arrange your bowls in this order on your working surface: flour, eggs, cereal mix.
  • Rinse the chicken off and trim any excess fat. Pat the pieces dry with a paper towel and prepare for dredging. Taking each piece individually coat them entirely in flour, dip them in egg, and coat them evenly in the cereal mix. Place each crispy-crusted piece in the baking pan and repeat until you’ve dredged all your chicken.

Coat each piece thoroughly with crunchy goodness.

  • Put the chicken in the oven for about 45 minutes then cut into a thigh to test the done-ness. If the juice runs clear you’re good to go. If it’s still got blood in it, pop it back in for another 10 minutes or so and re-check. Once it’s fully cooked let the chicken rest for at least 5 minutes before serving.

Hot Honey Preparation:

  • In a small bowl or mug pour in the honey and pop it in the microwave for 20 seconds or until it’s extremely runny.
  • Pour in the Frank’s Red Hot and stir until both are thoroughly incorporated. Use as a dip for individual bites of chicken or just douse the whole lot of it.

Buffalo Chicken Meatballs

The Brothers Brown: Bringing you innovative ways to get your buffalo-wing fix since 2009.

Fact: we love buffalo wings. Fact: meatballs are also delicious. Enter the buffalo chicken meatball, a self-contained flavor bomb of Frank’s Red Hot and blue cheese. We threw together a carrot yogurt dipping sauce just to up the interesting quotient but rest assured these are great on their own and take just as long to make as you’d spend waiting for delivery. Get to it.

Equipment Needed: Large Mixing Bowl, Baking Pan, Cheese Grater or Microplane, Chef’s Knife, Cutting Board, Blender

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: This is a tough pairing so you’re better off just drinking whatever you prefer (as if you listen to our pairing advice anyway)

Suggested Beer Pairing: Beer (although we’d avoid sweeter options like dubbels or barleywines)


  • 2 lbs ground chicken breast ($4.99/lb)
  • 2 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1/3 C grated onion (about 1/2 a small onion) ($0.99/lb)
  • 1/4 lb blue cheese ($7.99/lb)
  • 1/2 C panko breadcrumbs (we actually found a tasty chipotle-seasoned style)($2.99/12 oz)
  • 1 egg ($2.79/dozen)
  • 1/4-1/2 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 1/2 C plain Greek yogurt ($3.59/16 oz)
  • 1 lemon ($0.50/each)
  • 2 TSP honey ($4.39/12 oz)
  • Salt
  • Black Pepper

Meatball Preparation:

  • Preheat the oven to 350° F.
  • In the large mixing bowl add your ground chicken, breadcrumbs, egg and hot sauce. Grate in about half of a small onion then mince your garlic and toss it in the mix.

Add an egg to help bind things together.

Frank's Red Hot. 'Nuff said.

  • Crumble in your blue cheese, roll up your sleeves and get in there with your hands to mix everything together. Chicken is a lot stickier than other ground meats so it’s imperative that you don’t overwork it or you’ll never be able to get it off your fingers.
  • Coat the bottom of your baking pan with extra virgin olive oil. You won’t be able to roll these like turkey or beef meatballs so just grab a glob about the size of a golf ball and form it by cupping your hands together. Place the meatballs in the pan evenly spaced with some room to breathe. Pop them in the oven for 20-25 minutes until the juice from the meatballs runs clear. Let them cool for a couple minutes then go to town.

Carrot Yogurt Dip Preparation:

  • Scoop the yogurt into your blender and squeeze in the juice of half a lemon.
  • Add the honey and a couple solid pinches of salt and pepper. Using the finest setting on your grating implement of choice, shred the carrots into the blender and puree the whole lot until smooth.

Shred the carrots finely for easier blending.

Jerk Wings with Mango Dipping Sauce

Jerk wings: pretty nice guys, really, once you get to know them.

Many people think of wings as a snack to eat while drinking beer and watching sporting events. We feel sorry for those people because it’s quite obvious that wings are perfect to eat for any occasion: birthday parties, bridal showers, at a bris… In this version we brought some Caribbean spices in to mix things up from the traditional buffalo wings we tend to gravitate to. The mango accoutrement was added on purely because mangoes were on sale but ended up being the perfect complement.

Equipment Needed: Baking Sheet, Food Processor, Large Container with Lid (or) Large Mixing Bowl with Plastic Wrap, Chef’s Knife, Cutting Board, Paper Towels

Serving Suggestion: Family Style

Servings: 8

Suggested Wine Pairing: Riesling, Pinot Gris, Sauvignon Blanc

Suggested Beer Pairing: Lighter Lagers, Pilsners, Red Stripe 


  • 2 lbs chicken wings ($3.49/lb)
  • 2 small, ripe mangoes ($1.99/each)
  • 1 small red onion ($1.29/lb)
  • 2 TBSP honey ($4.19/12 oz)
  • 1 TBSP ground ginger ($3.99/3 oz jar)
  • 1 TBSP ground cinnamon ($3.39/2.4 oz)
  • 1 TBSP crushed red pepper ($3.50/2.5 oz jar)
  • 1/2 TBSP apple cider vinegar ($2.79/32 oz)
  • About 1/4 C extra virgin olive oil, divided ($9.99/32 oz)
  • 1 bottle Jamaican jerk marinade ($4.99/12 oz bottle)
  • 3-4 TBSP Jamaican jerk seasoning ($3.29/4 oz jar)
  • Salt
  • Pepper

Sauce Preparation:

  • Peel and wash the mangoes then cut the flesh away from the pit. Chop everything into small chunks so it’s easier to blend in your food processor.

Can you lasso a star from the sky? No! Such is Mango!

  • Peel and dice your onion. Again, this is going in the food processor so you don’t need to be too small or uniform, you’re just helping things go faster.
  • Add the mango and onion and pulse until it’s a relatively smooth paste. Pour in your olive oil to lubricate the whole lot and blend it a little more.

Add a little oil for some flavor and to help smooth things out.

  • Now comes the flavor-to-taste portion of the exercise. Blend in as little or as much as you want of the honey, ginger, cinnamon, red pepper and vinegar until you get a taste that floats your boat. The measurements indicated above are educated guesses for what we used but you should cater to your own taste and those of your eating compatriots. Once you’ve reached a balance you’re happy with scoop the sauce out of the food processor and pop it in the fridge for a bit to let everything cool and meld together.

Honey ties the flavors together nicely. You can also use agave nectar for a different flavor twist.

Wing Preparation

  • If you can find pre-separated wings, good on ya. If you were only able to get your hands on the full wing deal, here’s your mini butchering lesson. (NOTE: we didn’t take pictures because we were both in a frenzied state of prep and Jake didn’t want to get salmonella on his new camera) Using your chef’s knife (or poultry shears) clip the tips of the wings off so you’ve only got the drumette and the wingette left. Bend these pieces like apart until you hear a crunch; you’ve just separated the joint and this is a good thing. Put the wing flat on your cutting board and cut through the space you just created between the bones. Repeat until finished.
  • Once you’ve got all your pieces separated thoroughly wash and dry your wings and put them in a resealable container of your choosing. Pour the jerk marinade over the whole lot and put the top on your container. Give everything a good shake so the chicken is evenly coated and pop it in the fridge for a couple of hours to marinate. Shake the container every 30 minutes or so to make sure each wing gets maximum marinade exposure.
  • With about 15-20 minutes left in the wing soaking phase, preheat your oven to 400°F. Take the wings and put them in a single layer on your baking sheets and give them a good dusting of the jerk seasoning (we’re getting extra jerky with this one).
  • Pop the wings in the oven for about 20 minutes and cut one open to see if the juice is running clear (if it is, you’re good to go). We kept ours in for about 25 minutes to get them nice and crispy. Serve with your mango sauce, throw some Marley on your stereo and mow down.

Italian Chicken Sub


Piccata to go.


Remember that Chicken Piccata you made that was so awesome? Wouldn’t it be great to make it portable? Stop your wishing right there and just add bread.

Equipment Needed: Cutting Board, Bread Knife or Chef’s Knife

Serving Suggestion: Individual

Servings: 1


  • Leftover chicken picatta
  • Leftover arugula
  • Leftover artichoke hearts
  • Parmagiano reggiano cheese
  • Hot sauce, pesto or mayo
  • Italian bread


  • Cut yourself off a decent piece of Italian bread (4-6 inches) and slice it lengthwise.
  • Layer some arugula on the bottom, put chicken on top, add some artichokes and grate cheese on the whole heap. Add your dressing of choice and enjoy.
  • Bonus points for toasting it.

Chicken Piccata with Warm Arugula Salad


It may not be a fall harvest, but your tongue will reap the rewards.


With fall well underway we aren’t quite ready to say goodbye to brighter, lighter dishes just yet. Our variation on this classic Italian dish uses lemon zest in the breading for more flavor and arugula in the salad for a nice, peppery counterpoint. Canned and frozen veggies, while not always ideal, reduce the time it takes to get from the stove to your mouth. We figured you’d be ok with that.

Equipment Needed: Frying Pan, 3 Plates, Spatula, Chef’s Knife, Cutting Board, Bowl, Colander, Fork, Microplane, Paper Towels

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Chardonnay, Viognier, Sauvignon Blanc, Pinot Grigio

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales


  • 4 boneless skinless chicken breasts ($5.99/lb)
  • 3 eggs ($2.50/dozen)
  • 3 lemons ($0.50/each)
  • 2 cloves garlic ($2.99/lb)
  • 4-6 C flour, divided ($1.89/2 lb bag)
  • 10 oz frozen peas ($1/package)
  • 1 can artichoke hearts ($3/13.75 oz)
  • 1/4lb  arugula ($3.89/5 oz)
  • 2 TBSP white vinegar ($1.99/32 oz)
  • Capers ($2/3 oz jar)
  • Extra virgin olive oil ($9.99/34 oz bottle)
  • Salt
  • Pepper


  • Wash and drain the arugula. Drain the can of artichoke hearts and cut them into quarters. Mince your garlic and set these three ingredients aside.
  • Wash and trim the chicken breasts and cut each one in half horizontally (like you were trying to butterfly them and went too far). If you really wanna put the effort in you can take a meat tenderizer and pound them thin, but this is quicker, easier and less messy.
  • Crack your eggs into a bowl, add a splash of water and whisk thoroughly. Put equal amounts of flour on two plates and arrange them flour plate, egg bowl, flour plate.
  • In the second flour plate add about two tablespoons of pepper and, using your microplane, grate in the skin of two lemons (congrats, you’ve just zested something). Make sure you stop when you start to see white, otherwise things will get bitter. Stir the flour, pepper and lemon zest together so all three are evenly incorporated.


Be careful to avoid the pith (white part) to keep everything citrusy.


  • Put the frying pan over medium heat and add about 1/4 inch of olive oil. Before you start dredging and frying take a third plate and put a couple of paper towels on it so you can drain the chicken a bit before serving.
  • Dredge each chicken breast in this order: flour, egg, flour/lemon mix. Once you’ve coated as many pieces as will fit in the pan at once place them in gently to avoid splattering. Fry for about 4 minutes on each side until the flour crust is a golden brown with crispy bits.


An initial hit of flour helps everything stick to the chicken better.



See you on the flipside.


  • Once the chicken is cooked place it on the paper towels and immediately sprinkle with salt and squeeze a healthy dose of lemon juice on each piece. Add more olive oil to the pan to keep the level constant and repeat dredging, frying and flavoring until every piece is done. At this point you can either put a cover over the chicken or toss it in the oven at 200°F to keep it warm while you finish the salad.
  • In the same pan re-coat the bottom with olive oil, add the garlic and cook it down for 2 minutes. Toss in the peas, artichoke hearts and vinegar and heat the whole mix until the peas are cooked through (about 5-8 minutes).


Vinegar complements the lemon and keeps the veggies in check.


  • On each serving plate add a bed of arugula, a couple scoops of the veggie mixture and place the chicken on top. Spoon about a tablespoon of capers over everything for a nice briny counterpoint.

Shredded Lime Chicken

Multipurpose and easy to make, this is a true winner winner chicken dinner.

Who knew this whole braising thing was easy? We did, that’s who. This Latin-flavored chicken is an easy FAF (fire and forget) recipe. The dark meat holds up well to extended cooking and is easy on the wallet to boot. Serve over rice or as a filling for tacos or burritos.

Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Chef’s Knife, Cutting Board, 2 Forks

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Sauvignon Blanc, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Negra Modelo, Dos Equis, Corona


  • 6 boneless skinless chicken thighs ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 3 cloves of garlic ($2.99/lb)
  • 3 C chicken broth ($3.25/32 oz)
  • 2 limes ($0.33/each)
  • 2 TBSP smoked paprika ($4.50/2.3 oz jar)
  • 2 TBSP dried oregano ($3/1.5 oz)
  • 2 TBSP ground cumin ($3/2.5 oz)
  • 1 TBSP cayenne pepper ($3/2 oz jar)
  • Salt
  • Pepper


  • Preheat your oven to 300°F.
  • Wash and trim your chicken thighs but leave a little fat on for flavor. Cut your onion into quarters, mince the garlic and toss all three  into the Dutch oven.

Cut the onion into slices about 1/4 inch thick.

  • Pour everything else in, halve your limes and wheeze the juice. Stir it all together and pop it in the oven for an hour or so. It’s done when you can pull the thighs apart easily with your forks. Keeping it in the pot, shred the pieces ’til they’re bite sized. ¡Buen provecho!

Squeeze in that citrus.

(There’s nothing else. Seriously, the recipe is that easy.)

Chicken Tender Trio

That empty feeling you've been wrestling with? That's all behind you now.

Another game day favorite relies on some culinary short cuts to keep your hunger in check and you out of the kitchen. Thomas’ infamous faux-wings bring us fondly back  to our Wings Over Ithaca days (or late nights  more accurately). Nothing beats a good chicken finger and with a few well-doctored sauces you get to customize your favorite flavors in the same time you’d spend waiting for delivery.

Equipment Needed: Baking Sheet, Aluminum Foil, 4 Small Mixing Bowls, Fork,  Spoon, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Beer.

Suggested Beer Pairing: Whatever’s cold.


  • 3-1.5 lb bags of breaded chicken tenders ($9.99/bag)
  • 5 oz blue cheese ($6.99/lb)
  • 1 lemon ($0.50/each)
  • 1 C mayonnaise ($3.99/15 oz)
  • 2 C BBQ sauce (about $4/18 oz)
  • 2 TBSP Cajun seasoning (about $3/2.5 oz)
  • 2 TBSP white vinegar ($1.99/32 oz)
  • 3 TBSP apple cider vinegar, divided ($2.79/32 oz)
  • 2 TBSP low-fat sour cream, divided ($2.79/16 oz)
  • 2/3 C yellow mustard ($1.99/8 oz)
  • 1/4 C honey ($4/12 oz)
  • 1 C low-fat buttermilk ($2.19/QT)
  • 1 C Frank’s Red Hot ($2.89/12 oz)
  • 5 TBSP unsalted butter ($4.99/lb)
  • 1/2 TSP garlic powder ($1.99/2.5 oz jar)
  • Salt
  • Pepper

Chicken Preparation:

  • Preheat the oven per the cooking instructions on the chicken tenders. Taking your foil, create 3 distinct sections on the baking sheet with sides high enough to keep the sauces from mixing.
  • Put even amounts of chicken in each section and cook for the minimum time recommended (usually 15-20 minutes). Once cooked, cover with the sauces listed below or get crazy and create your own. Pop those saucy suckers back in the oven for another 5-10 minutes. Serve with any desired dippers.

Pop the tenders back in the oven once their sauced to finish things off nicely.

Cajun BBQ Sauce Preparation:

  • Combine 2 C of your favorite BBQ sauce with 2 TBSP Cajun seasoning, 1 TBSP apple cider vinegar and 1 TBSP sour cream. Stir until thoroughly mixed.

Try different sauce and spice combinations to create new favorites

Honey Mustard Sauce Preparation:

  • Combine 1 C mayo, 2/3 C mustard, 2 TBSP apple cider vinegar, 1/4 C honey, and 1 TBSP fresh ground pepper. Stir thoroughly.

Keep things sweet with a liberal dose of bee juice.

Buffalo Sauce Preparation:

  • Microwave 5 TBSP butter and stir in 1 C Frank’s Red Hot and 1 TBSP sour cream. Mix thoroughly.

Were it socially acceptable, we would bathe in this.

Blue Cheese Dressing Preparation:

  • Combine 1 C sour cream, 1 C buttermilk, 5 oz blue cheese, 3 TBSP white vinegar, 1-2 TBSP lemon juice, 1 TBSP fresh ground pepper, 1/2 TSP garlic powder, and a pinch of salt. Whisk briskly and adjust the flavors to taste.

Buttermilk is all that is good and right with this dressing.

Oh, right, there's blue cheese. That's pretty good and right too.