This recipe for oven-fried chicken uses croutons in place of breadcrumbs, crushed, obviously. The recipe says to do this in a food processor, but I thought I would take out a few aggressions by smashing the croutons in a baggy with a heavy rolling pin. I felt much better afterwards but the crouton chunks were still … well, chunky.
All lumpy and bumpy, craggly and crusty.
Wearing armor, as it were.
Nevertheless, the taste is sensational with loads of flavor, this is a keeper.
So your first lesson from this blog post is to haul out the food processor and crush the croutons. Just like the recipe says.