Oven Fried Food Fest


OK, let me warn you right off that bat. This “Food Idea” is truly an idea. I just don’t have it in me to post a traditional recipe and look up nutritional information today. I’m just being lazy. :~P

Yesterday I made a comfort food meal, not a traditional stew or pasta based comfort but a fried food comfort meal. For me, there is just something about a big ‘ole plate of fried foods and a puddle of ketchup. It reminds me of those appetizer samplers at Denny’s or the local Diner. Anyway, this my homemade, healthy recreation and let me tell you. It was pure comfort! Oven Fried Food Fest

I started of my “fried” food fest with the quintessential fried food, french fries! I took one white and one sweet potato, cut them in fry like pieces and placed then on a cookie sheet with a bit of olive oil spray and kosher salt. They went into my preheated 425 degree oven while I worked on my breaded treats.

Normally I “bread” things in high fiber cereal, like in Baked Zucchini Fries and Crispy Baked Parmesan Crusted Tilapia. I really like it but the husband is always a bit curious. Even though it tastes good he’s not a fan of cereal on his fish.

BreadingAnyway, the other day I saw a post from Jack about Chicken Toes which reminded me some good old fashion whole wheat bread would work too! So I took the two ends of my whole wheat potato bread and an old whole grain bun and threw them in the food processor. Well, not really, I used my magic bullet knock off, but it worked all the same! I had actual bread crumbs!

I mixed in some spices -a bit of garlic, onion, parsley, basil, oregano, chili pepper, cumin, paprika, salt and pepper- and started breading. My foods of choice, a medium zucchini and some boneless chicken breast cut into nugget pieces.

Breaded zuchinniBreaded chicken

I popped the chicken in the oven (turning the fries) and started to clean up. After about 10 minutes I turned the broiler on and popped the zucchini in. Flipped once and viola! My Fried food fest was complete. Everyone was happy! The husband even ate the zucchini! I couldn’t believe it!

Finished FriesFinished chicken

As we were were cleaning up the mess, he says to me. “That was really good, especially the chicken. What did you bread it in, I’m sure it was something horrible.” My response was simply, bread. Yup, that’s right, bread, WHO KNEW!?

I’ll make the chicken again and do an “official” recipe post. I already have a post for the Sweet Potato Fries (just skip the curry) and Baked Zucchini Fries.

Posted in: Appetizer ideas, Dinner Ideas, Food Photos, Party Ideas, Snack Ideas, Toddler Approved
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14 Comments and 0 Replies

  1. Amanda

    Oh this sounds so good!!! And this is definitely my type of comfort food meal!! It looks so good…I can’t wait to try the chicken with the breading being actual bread!

    I’ve made the zucchini before and LOVE it! Even sent the recipe to a friend (also pointing her to this website). My hubby picked 2 zucchini out of our garden this morning. YUM!! :)

  2. Michele

    I have made your zucchini fries before and I love them. These look really good too – I love the chicken idea. Stupid question – do you toast the bread first or just crumble it soft?

  3. roni

    Thanks Amanda

    Michele – Not stupid at all! I did it un-toasted and was surprised how good they came out! I wonder if toasting it would make more a crunch? Next time I’ll try it. Or let me know if you do!

  4. LeeAnn

    MMMM, the zucchini sounds so good. I happen to have some in the refrigerator waiting on me to do something with it!!!

  5. Saucy


    First, just a correction, you said you put the zucchini in the “boiler”. Uhm… did you mean “broiler”? I can’t imagine breaded boiled zucchini turning out very good.

    Second, did you use anything wet to keep the breadcrumbs on the chicken and zucchini? Traditionally people use eggs, egg whites, or even milk to do that. Did you use any of those, something else, or nothing?


  6. roni

    Saucy –

    You are now my unofficial editor! ;~)

    As for the breading, I used 1 egg with a splash of water and had more then enough to bread the zucchini and 8oz of chicken.

    Your Welcome!

  7. Suzzan our of Green Bay

    You are very inspirational, thank you.
    I made an interesting “pie crust” for fresh strawberry pie, and I thought maybe you would like to try it. I did not know where to try to share it with you.

    I am sure you get a lot of this and it is ok if you do not respond.

    Anyway, thank you again and with some of the days of your loss pictures and thoughts, I have lost 40 pounds so far, and about 25 more to go.

    Thank you.

  8. Suzzan out of Green Bay

    I apologize for all the unwritten commenting rules I am breaking. I just do not do this stuff and do not now what i am doing. But I am so appreciative of the recipes and reading of journeys, that I created one recipe I felt might be worth reviewing. With all due respect “#8 karen on June 30, 2008 6:28 pm “. I do not want to write my homemade recipe without permissions. And because I feel as though this is an intrusion on your site Roni. I just was moved by all this and thought maybe I had a good one.. or a good start to a recipe.

    Best regards again.

  9. roni

    Suzzan – No rules broken, I think we are just excited to hear about the recipe! Shoot it to me in an email if you want, I’ll try it and post it for everyone with your permission, of course. I’ll be honest, I’ve meaning to experiment with crust! So I’m psyched!

  10. Suzzan out of Green Bay

    Thanks! I did not know where to email so I put it here. I am very long winded.
    Pie Crust Recipe: No need for my permissions to use and my points thoughts are rough… not exact. And it is because of you that I try to make everything a healthier version of an original. THANK YOU! I have lost, to date, 43 pounds and feel like I get to have whatever I want in moderation and recipe adjustment.
    I am excited about my experiment.. and I am sure it can be made better too.
    It came that every “strawberry season” I need to have fresh strawberry pie! Well, I saw some recipes for crustless pie…but that is not what I needed this time:

    See below for Buckwheat and Spelt flour properties:

    So here goes: Pre-heat oven to 350
    Need 20 regular muffin tins sprayed with that cooking spray (Pam or something)
    *1 cup of Spelt Four (8pt ) but I think healthier than wheat flour
    *1 cup of Buckwheat Flour (8pt) but I think healthier than wheat flour
    *In one measuring cup fill with ½ cup cold water
    *Add to that 3 TBL spoons oil (9pts) (maybe somehow this could be reduced)
    *Add 2 egg white (1 pt)
    *Add to the flour and Mix

    It needs to be the consistency that you can pull apart the dough and roll/separate into 20 balls.
    Take two sheets of wax paper and place one ball in between with a little dusting of more flour so it does not stick. Roll it between the wax paper until very thin circle about the size of a cereal bowl. Be sure to make it large enough so that the edges of the crust hang outside of each muffin tin whole (or when it bakes it folds back into the whole and you cannot fill it) Slowly peel back the wax paper on one side, then the other and place into each muffin tin whole. Each of the crusts in the whole will just about touch each of the other crusts in the muffin pan.
    Then bake for about 15 minutes or more. Watch for them to stiffen as they will not really brown too much. Then cool and add whatever you like.

    You will end up with 20 crusts to fill as you please. I made mine with sugar free Jell-O cooked with starch/pectin and some vanilla, cooled the thickened jell and let it set in the fridge. Added sliced fresh strawberries to each of the crusts, poured jell in each and let it set in the fridge. Then when I wanted a serving I took one and added a dollop of Fat Free Coolwhip and YUM! And a good serving size.. I heap the fresh berries.

    20 crusts, 26 points total for about 1.3 points each. With my strawberry concoction, about 2 ish or 3 points each and VERY VERY GOOD.

    Some after thoughts. This could be savory I think too. With some herbs added to the crust, I thing one could make something stuffed inside, like meats, veggies, eggs, or a mini deep dish pizza, modified pot pies… mmmm.

    Also, if your filling is not sweet, I would also add just a hint of sprinkling of sugar to the crusts before baking. But with the strawberries it was PERFECT. I think I will also try some sort of pumpkin in there.

    Buckwheat from Wisegeek.com (I did not get permission to put it here):
    Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Many grocery stores carry buckwheat flour and buckwheat blends.

    Spelt from About.com (I did not get permission to put it here)
    Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.

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