“What’s for Dinner?” Wednesday

We’re all busy and kind of lazy when Wednesday rolls around.  Nobody wants to get in the kitchen and make a mess, especially me.  So I need a little motivation.

Last week I said I’d share a recipe a week.  I have plenty of time and family-tested recipes that I’d love to share, and I hope you’ll share a few with me.  Dust off your recipe boxes, lurkers, it’s your time to shine.

This week’s recipe is quick, easy, and really friggen tasty.  I promise, the kids will eat them.  Mine beg for them.

Yummo Chicken Fingers

  • 2 and 1/2 lbs of boneless chicken
  • Shortening
  • Vegetable Oil
  • Salt and Pepper
  • 3 Eggs
  • 1/3 Cup water
  • 2 Cups Self-Rising Flour
  • 1 Tablespoon (more or less to taste) Lawry’s or Johnny’s Seasoning Salt

Heat shortening and oil together (1/2 of each) in skillet to 350 degrees F.  I like that shortening makes the chicken crispy, but cut it with veggie oil for health reasons.  Even if you only use 1/4 shortening you’ll still end up with crispy chicken.  Using oil alone however will get you greasy, somewhat soggy chicken.  That’s my experience, anyway.

Beat eggs with water in a small bowl. In another shallow bowl, season flour with seasoning salt. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to mixture of 1/2 hot shortening, 1/2 oil, in batches if necessary, place lid or splatter guard on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).  Smaller pieces will require shorter cooking time.

Cut to test.  If juices are clear with no blood, chicken is done.  Use meat thermometer if needed.  Chicken is done at an internal temperature of 175’F.

I hope you enjoy them!  They’re super easy to make and the leftovers are awesome for a

Share your recipes...or I'll have to resort to these!

picnic or sandwich.

Now, it’s your turn.  I don’t know what to make for dinner.  What should we have?  Share!

About DrPretzel

Student of philosophy and medicine, mother of 2 Creatures of Mass Destruction (a.k.a. "boys"), Soldier, sister, daughter, friend, cat person, social inept, INTJ, blah, blah, blah...are you even reading this?
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6 Responses to “What’s for Dinner?” Wednesday

  1. Brian Gillum says:

    Sorry I don’t know how to make my own sauce. Hang my head in shame.

  2. Brian Gillum says:

    Baked Spaghetti:
    about 1 box spaghetti
    1 jar favorite sauce
    Meat as desired
    Parmesan and or mozzarella
    Spices as desired for Italian style recipes

    Cook spaghetti and warm sauce as directed/desired. Layer pasta, then sauce, then cheese (usually get three layers in a 9×13 baking dish). Reverse order of cheese and sauce on top layer. Bake at 350 for 30 to 45 minutes.

    Cut into pieces similar to lasagna and serve.

    Italian style stir- fry
    About 1 lb chicken boneless chicken breasts
    Green and red peppers
    Onion (if desired)
    Zucchini squash
    Small size tomatoes (cherry or Roma)
    (Other veggies as desired may omit any of above)
    Italian dressing

    Marinate chicken in enough dressing to cover for 8 hours or so.
    Cut chicken into about 1″ cubes. Dice up veggies in small pieces – about an inch or two. Stir fry chicken then veggies. Serve over spaghetti.

    • drpretzel says:

      Oooh! Two recipes! Thanks!

      (Of course, your spaghetti recipe is kind of cheating…JAR sauce? Sacrilege!)

      • The DA says:

        Eeeekkkk!!!! JAR sauce?!?!?? Run as fast as you can! LOL My homemade sauce is WAY better than jar stuff. LOL The rest of it sounds good though, might have to try this with my sauce sometime. 🙂

  3. The DA says:

    Mexican Chicken

    1 can Cream of Mushroom soup (No water!)
    1 can Cream of Chicken soup (No Water!)
    1 can Nacho Cheese soup (No Water……catch the idea here with the soups???)
    1 can Cheddar Cheese soup
    1 can Rotel tomatos
    1 small onion
    Med size bag of Nacho Doritos
    Black pepper to taste or if you are brave, cayenne pepper to taste
    2-3 chicken breasts (boneless, skinless)

    Boil chicken (or cook however you prefer it), once cooked, cut up into bite size pieces. While chicken is cooking, mix all soups, and Rotel tomatoes in a casserole dish, add diced onion, pepper and diced chicken. Crush entire bag of Doritos, add about 1/2 of the bag to the soup and chicken mixture and mix in. Add remaining Doritos to the top and place in oven at 350 degrees for approx 30 minutes or until bubbly hot. Serve over rice.

    YUMMY!! And leftovers are awesome too! I usually make this in a 9×13 pan. Enjoy!

    • drpretzel says:

      This sounds great! I have a Taco Pie recipe made with Doritos for the crust that rocks as well. I’ll have to post it soon.

      *Runs to get a recipe card to copy onto…*

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