Sorry it’s been so long since I’ve posted.
So, The Librarian (hubby) and I have decided that we’re getting tired of the same ol’ recipes. While they are good and well-liked by our toddler (who isn’t that picky of an eater, thankfully), we’re just tired of eating the same old stuff over and over again. So, here’s a new way to make chicken that’s super easy!
First, I had some boneless, skinless chicken in the fridge. Lucky for me, it was thawed out. Time was a little shorter than usual, so I cut them up into thin strips so they would cook faster. (I’m thinking Chicken Fries). I started marinating it in Zesty Italian Dressing and got out some Seasoned Flour*. They fried up okay, but the crispies (the breading) kept falling off of the chicken and just burning in the deep fryer, then re-sticking to the food and looking horrible. I don’t like that too much. By this point, Aby was screaming her poor little 4 month old heart out to be fed. She was just wasting away, just starving to death. *note the sarcasm here* So, yet again, Supermommy has to cook dinner while breastfeeding and manage to not burn or drop the baby!
I was about to cook the last batch, but I couldn’t pull it off one handed. I didn’t want to wait, because Kaylee was getting cranky since dinner was a little later than usual. So, I dumped the flour on top of the chicken that was still marinating, stirred it up a little bit and voila! A super-tasty batter! It fried up so nicely, didn’t fall off, and was even tastier than the first batch! To say that the chicken got gobbled up would be a severe understatement. Kaylee gave it her seal of approval, she said “Nummy!” as soon as she tasted it. Sorry we didn’t take pictures, but it was gone rather quickly and dinnertime was a little to rowdy this time around. Maybe next time.
So, here’s the recipe in short form:
Chicken (I used breast meat, sliced thinly)
Italian Dressing, or salad dressing of your choosing
Seasoned Flour (see below)
Make batter to be slightly sticky, coat the chicken, deep fry until golden and delicious.
You could probably use just plain flour since there’s so much flavor in the dressing, but it’s just what I ended up with, try it however you wish!
Seasoned Flour. I use this often, from making cubed steak real quick, to chicken to… whatever. So, instead of mixing it up every time I want some, which is time consuming and a little wasteful, since I don’t want to use it after I’ve dipped meat in it, so I end up throwing most of it away. I just mix up a few cups of it and keep it sealed up tight in a zip top bag. Then I can pour out just enough for my recipe and I’m done.
This stuff can be made with whatever seasonings you use the most at your household, these are just the ones that get used the most at our house.
Plain, All-Purpose Flour, Seasoned Salt, Nature’s Seasons, Garlic Powder, Paprika, Onion Powder, and Italian Seasoning.