I DIDN’T REALLY THINK IT THROUGH
Show Notes
This week Katie chats with Jaclyn Major, a chef, mother, and fellow funny human. The pair talk about major life changes during the pandemic, music, and fried chicken.
Jackie’s Rachel Chicken
-1/4 c mayo
-2T spicy brown or dijon mustard
-Optional 2T ranch or dressing of choice
-1-2tsp sriracha (less if your kids don’t like spicy, 1 is on the milder side)
-2-3 cracks black pepper
Rub your chicken until thoroughly coated (4-6 legs or a whole bird broke down. Just make sure your breast pieces are cut in half so they look thigh sized)
Then in a ziplock bag or bowl collect: 3-4 c panko bread crumbs, 2T ranch dressing seasoning (if you don’t have ranch seasoning use 1/2 tsp each garlic powder, onion powder, dried parsley, dried dill, dried chives, paprika, and chili powder)
Shake it up in the style of shake n bake one piece at a time
Put in a greased roasting pan (metal or glass) with coated chicken pieces at least 2 inches apart
Bake at 300F for 90 mins-2 hours. Literally set it and forget it. Rotate the pan halfway through but don’t move the chicken.
Let sit for 5 mins before removing the chicken. Eat!
Rachel Ray’s Baked Devil’s Chicken
Jackie on Diners, Drive-ins and Dives with Guy Fieri
Please email for a full transcript!
Cold Brew Salute 