I truly didn't mean to take a hiatus, but immediatly following Ryan's birthday party (actually sort of in the middle of the party), we started not feeling very well. When I'm sick, I'm a baby. I did nothing. Literally nothing for a week. I didn't even take photos at Ryan's birthday party. I could tell the birthday boy wasn't feeling all that great and did NOT want a camera in his face.
The next week I was feeling better, so that meant catching up on all of the house stuff I let slide the week before. Things like laundry and the dishes. I filled the dishwasher, emptied it, and immediatly filled it again with the dishes sitting in our sink. Yes, there were that many.
The first meal I made after not cooking for a week was...chicken fingers. Yes, we've had them a lot since I first posted them. What can I say? We like kid food around here. Heck, I sometimes even order off the kids' menu. I had a waitress once ask me if I wanted my burger brought out in the car-shaped basket. I told her a regular basket was just fine.
I did alter the breading a bit this time. Ryan wasn't thrilled with the panko bread crumbs. I happened to be out of them, so I found a packet of Shake N Bake and a bottle of Mrs. Dash Italian Seasoning in the pantry and made up my own breading. :)
Crunchy Chicken Fingers
- Part 2 -
Ingredients:
- 1 lb boneless, skinless chicken tenders
- 1 packet of Shake N Bake for chicken
- 1 Tbls of Italian seasoning (I used Mrs. Dash)
- 1 Tbls of parmesean cheese
- Preheat oven to 450 degrees F.
- Lay a wire rack on a baking sheet and spray it with non-stick spray. In a separate bowl, mix Shake N Bake, seasoning, and cheese. Dip the chicken tenders in the mix and coat thoroughly, then lay on the baking sheet. Repeat with remaining chicken.
- Spray each chicken piece lightly with cooking spray (it will help them crisp) and bake for 12 minutes. Flip and bake for 12 more. Let cool.
I did not attempt to make french fries again. We had garlic bread instead. :)
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