It’s Chicken Boy Day Yet Again

If you’ve been around before, then you know that September 1 is National Chicken Boy Day. This day is more about the giant Chicken Boy than the restaurant he once called home.

Over 60 years ago Chicken Boy came to roost atop a small restaurant in LA along the famous Route 66. He held a bucket of chicken, enticing commuters to stop in for some down-home fried chicken. While I’ve searched high and low for a sample menu from Chicken Boy, the only thing I’ve come up with is that the restaurant specialized in fried chicken.

When the owner died in 1984, the restaurant closed and Chicken Boy was hauled away. After 23 years in storage, Chicken Boy found a new home on the rooftop of Future Studio Design and Gallery. So he found his way back to Route 66 and became a tourist attraction once again, more famous than before.

This is now our 4th year honoring Chicken Boy with a recipe. That first year, we stayed true to the spirit of Chicken Boy with an educated guess as to what may have been on the menu of a fried chicken restaurant way back in the 1960s. I’d like to think my Southern Brine Fried Chicken did him proud. Wanting to stick to the theme of fried chicken on Chicken Boy Day, but looking for a healthier alterative, the following year we shared Savory Oven-Fried Chicken Breasts. Chicken breasts marinated in spicy buttermilk overnight before receiving a savory dusting, then baked to perfection. Last year we really went off the reservation with a Crisp Spatchcock Roasted Game Hen.

So here we are, at National Chicken Boy Day yet again. And I gotta tell you I just wasn’t feeling that Fried Chicken urge. Naturally, we needed to do something with chicken. After all, you can’t have Chicken Boy Day without cooking up a chicken dish of some sort. Blackened Chicken – yeah, that sounded good. And pasta. And a creamy Alfredo Sauce. After all, it’s Tuscan Thursday in our house. So why not turn to Italy for a little inspiration? Happy Chicken Boy Day!

Blackened Chicken Fettuccini Alfredo
Blackened Chicken Breast
3 Chicken Breasts
1 tablespoon Smoked Paprika
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Thyme
1/2 teaspoon Oregano
3 tablespoons Butter

Heat oven to 375-degrees.

Cut chicken breasts in half down the center to create 6 breasts. Pat dry with paper towels, set aside.

Mix all the seasonings together sprinkle onto the chicken breast, gently rub in. Turn chicken over, sprinkle, rub and set aside.

Heat butter in a cast iron skillet. Once hot, add the chicken and cook for 3 minutes per side. Once breasts are seared, place skillet in the heated oven to bake for about 30 minutes or until cooked through.

While the chicken bakes, make the Fettuccine Alfredo.

Fettuccine Alfredo
12 oz Fettuccine Pasta
4 Garlic Cloves, minced
1/2 cup Butter
1-3/4 cups Heavy Cream
Pinch Black Pepper
Salt to taste
3/4 cup Parmesan Cheese
1/4 cup Romano Cheese

Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions, about 10 minutes. Drain and keep warm.

While the water comes to a boil and the pasta cooks, peel and finely mince garlic.

Melt butter in a skillet over medium heat. Add minced garlic and sauté until garlic is slightly browned. Remove from heat.

Slowly pour the heavy cream into the butter garlic mixture.

Season cream mixture with a pinch of pepper and salt to taste. Add cheeses. Return skillet to medium-low heat. Let simmer for about 10 minutes or until sauce thickens.

Remove chicken from oven. Slice in the skillet and let chicken soak in the flavors.

Spread pasta out on a large rimmed serving platter. Pour sauce over the pasta, toss to coat. Layer chicken strips on top of the pasta. Serve and enjoy.

Perfect with a simple salad and warm garlic bread.