Some of my favorite words in the English language are when Paul says, “I’ll cook tonight.”
Not that I don’t love cooking, I do, but I also would climb the highest mountain, swim the longest sea or, you know, walk across the kitchen for one of Paul’s meals.
Not only is Paul a great cook, but it’s SO NICE when someone else plans, shops for and executes dinner. This weekend was extraordinarily busy, so dinner Saturday night had the definite potential to be saltine crackers with the scrapings of the crunchy peanut butter left in my pantry. It feels SO GOOD to hear, “Don’t worry, I’ll handle it.”
Handle it, he did! He always manages to surprise me with what he cooks, using products I’ve never tried before. Kraft’s Oven Fry is one of those products.
Basically, it’s a great way to get a deep-fried taste in your oven without the mess, the fat or the eternal stench of oil that permeates your house with deep-fried foods.
There are many varieties of Oven Fry. We used it for pork, and Paul coated white-meat boneless chops in one beaten egg, then dredged them in Oven Fry. After about 20 minutes in the oven, they were done and came out so crispy that I was in awe. Found near the breadcrumbs, Oven Fry is definitely something I’ll be trying again, maybe on chicken next time for that fried chicken feel.