its a really beautiful very hot day here in south Florida would have been a good beach day but i had a lot of errands to run stopped by the market on the way home and they had cantaloupe on sale i was like mmmmm cold soup hot day so i decided to make some cantaloupe soup with mint as a starter and some oven fried chicken , goat cheese and herb mashed potatoes, and a green of choice
for the soup 1 cantaloupe peeled and chunked dash of kosher salt about 8 mint leaves give it a whirl in the blender and a few leaves for garnish serve chilled
Ingredients
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 whole chicken cut up
- 2 cups panko breadcrumbs
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon cayenne if u like zippy or one teaspoon paprika
- Salt and freshly ground black pepper
Directions
In a large bowl mix together the buttermilk with the hot sauce. Add chicken and turn to completely coat. Let sit in the refrigerator for 30 minutes. or up to overnight
Preheat oven to 350 degrees F.
In a large zip top bag combine the breadcrumbs, spices, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet spayed with olive oil and bake for about 50 minutes turning over after 25 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F. or chicken is no longer pink and juices run clear
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