1 pkg. of chicken tenders
1 egg, beaten
1 cup buttermilk
1 1/2 tsp. garlic powder
1 cup all-purpose flour
1 cub seasoned bread crumbs
1 tsp. salt
1 tsp. baking powder
2 cups oil for frying
Place chicken tenders into gallon size ziploc baggie. In small bowl, mix egg, buttermilk 7 garlic powder. Pour mixture into bag with chicken. Seal & refrigerate 2 to 4 hours.
In another gallon size ziploc baggie mix together the flour, bread crumbs, salt & baking powder. Remove chicken from refrigerator & drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal & shake to coat.
Heat oil in skillet to 375 degrees.
Place coated chicken pieces in hot oil & fry until golden brown & juices run clear. Drain on paper towels.
Sunday, June 27, 2010
Thursday, June 24, 2010
Super-Easy Chicken Manicotti
1 jar (30 oz.) spaghetti sauce - any variety
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
Spread about 1/3 of spaghetti sauce in ungreased rectangular baking dish, 13X9X2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. STOP HERE.
To store in refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
To store in freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
To cook from refrigerator: About 1 hour before serving, heat over to 350 degrees. Bake in covered baking dish for about 1 hour, or until shells are tender.
To cook from freezer: About 1 1/2 hours before serving, heat over to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
Spread about 1/3 of spaghetti sauce in ungreased rectangular baking dish, 13X9X2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. STOP HERE.
To store in refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
To store in freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
To cook from refrigerator: About 1 hour before serving, heat over to 350 degrees. Bake in covered baking dish for about 1 hour, or until shells are tender.
To cook from freezer: About 1 1/2 hours before serving, heat over to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Sunday, June 13, 2010
Fluffy French Toast
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions:
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions:
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Subscribe to:
Posts (Atom)