Anyone know a good recipe for chicken fingers?!
marinade your strips in buttermilk garlic and cayenne pepper mixture. If your timid about using cayenne for kiddos sub paprika it will give a similar flavor. Marinade them for as long as possible, even overnight. When you are ready to bread them Get out 3 shallow pans 9 inch pie plates work well. In the first pan use flour seasoned with Salt Pepper, Granulated Garlic and onion powders, and nutmeg. taste your flour, if you can't taste the seasoning in the flour dry, it won't taste good cooked either. In the second pan Mix buttermilk and dijon mustard until the butter milk is a creamy yellow color. Don't use whole grain for this, the grains will just sink to the bottom and be wasted. and in the third pan fill it with Panko or Japanese style breadcrumbs. Drain the buttermilk marinade of of the chicken tenders. Toss a small batch in the seasoned flour and follow to the new buttermilk mixture and then the panko. Allow breaded strips to rest in the frigdge at least 10 minutes to let the crust set. This will ensure that your breading will not flake off as they fry. Deep fry at 375 until the strips are done about 10 minutes. If you want to toss these in buffalo sauce at a different time use flour for the outer crust mix instead of panko.
For side you could do baked potato skins, just bake potatoes like normal, slice in half scoop out the middle leaving about 1/4 potato boat, Mix Potato insides with a Tbsp Mayo, 4 pieces crumbled bacon, chopped scallions, 1/2 shredded sharp cheddar cheese and 1/2 tbsp butter. Spoon back into potato boats and sprinkle with additional shredded cheese. Bake until cheese is melted.
another side you could do that won't be so high in carbs that it and the chicken and the potato combination won't send the kids in diabetic comas, would be a large chopped salad with a homemade Ranch Vinegairette instead of creamy ranch. For the veg Have Corn, Peas, Carrots, Tomatoes, Green Peppers and iceberg lettuce then for the dressing use white wine vinegar, olive oil, dill weed, oregano, sage, fresh garlic(1-2cloves), whisk together and taste. Everyones tolerance for vinegar is different so you will have to tweak the dressing as far as the amounts. And to lower the fat content from using olive oil you could use a mix of olive oil and chicken stock, be sure to back off of the salt if you decide to use broth though. and the dill weed is what is going to give it the ranchy flavor followed with sage. so there should be more of those than oregano. And large sour dough croutons are great int his also.
Making the potato skins, breading the strips, making the dressing and chopping the salad are all things that can be done ahead of time so for the party all you would have to do would be fry the strips, bake the skins, and toss the salad dressing and croutons in.
Baked Chicken Fingers with Honey Mustard Dipping Sauce.These tasty tenders bake up crisp on the outside, juicy on the inside. They're a favorite finger food for any crowd, paired with tangy honey mustard dipping sauce or tried-and-true barbecue sauce or ketchup.
* 4 skinless, boneless chicken breasts
* 2 tbsp. (30 mL) vegetable oil
* 1 cup (250 mL) bread crumbs
* 2 tbsp. (15 mL) grated Parmesan cheese
* 1 tsp. (5 mL) crumbled dried oregano
* 1/2 tsp. (2 mL) salt
* 1/4 tsp. (1 mL) black pepper
Honey mustard dipping sauce:
* 2 tbsp. (30 mL) honey
* 2 tbsp. (30 mL) Dijon mustard
* 2 tbsp. (30 mL) vegetable oil
1. Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
3. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
6. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container. Servings: 4
Southern Style Mac & Cheese
4 Tbsp butter, cut into pieces
8 oz uncooked elbow macaroni
3 eggs, lightly beaten
1 cup milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
2 1/2 cups grated cheddar cheese
Preheat oven to 350. In a large pot of boiling salted water, cook the macaroni according to the package directions.
In a medium bowl, mix together the butter, eggs, milk, sour cream, salt, pepper and dry mustard. Drain the macaroni, transfer it to a large bowl, and stir in 2 cups of cheese. Add the egg and milk mixture and stir to combine. Pour into a 9-inch baking dish and bake for 30 minutes. Top with remaining cheese and broil until golden.
4 (200 g) chicken breast fillets (boneless and skinless) = 2 1/2 pounds
1/2 cup milk
2 eggs (lightly beaten)
1 tablespoon lemon juice
1 cup plain flour
2 teaspoons dried thyme (1 tablespoon, ground, if available)
2 teaspoons rosemary (I used fresh)
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon garlic powder (salt was specified)
peanut oil (or canola for deep frying)
Read more: http://www.food.com/recipe/southern-frie…
macaroni past salad
Yield: Serves 8-10
1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery (about 2 stalks)
1 fat scallion, sliced in half lengthwise and slivered
1 cup Hellman's or Best Foods mayonnaise
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon hotdog relish
1 tablespoon yellow mustard
3 teaspoons kosher salt (or half as much table salt)
Freshly ground black pepper
2 tablespoons finely chopped parsley
Combine the pasta and vegetables in a large bowl.
Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. The salad is good like this -- but it's even better if it gets a chance to sit in the fridge, covered, for an hour or two.