A senior moment!
I apologize for leaving out a crucial ingredient in last week’s rhubarb cake! I left out 2 cups of flour! I’m so glad many of you called. Please, if something doesn’t sound right, it probably isn’t so feel free to call me. When I realized the omission, I did call the Photo Press so they could put the correction on their website. I will try to do better in the future!
The grandchildren are planning their annual visit. Taylor and Hunter (8 and 11) from Wadena have their last day of school on May 22nd and are scheduled to arrive at the Lloyd house on the 23rd. Maggie will be so excited! She loves some young blood around the house - someone new to play with! Grandchildren means more cooking which can be a little tricky but they all like fried chicken strips! It’s a recipe that everyone likes - even the pickiest eaters! I usually serve them with a rice side dish and dips like sweet and sour sauce, barbecue sauce or ranch dressing.
Fried Chicken Strips:
Vegetable oil (like canola) for frying
1- 1/2 # boneless, skinless chicken breasts, cut into strips or can use chicken tenders.*
2- 2/3 cups Ritz crackers, crushed
1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp paprika
1/8 tsp pepper
*If I use whole chicken breasts, I cut them through crosswise, then cut them into strips. That way they are thinner and cook through faster.
1 egg and 1 cup milk, whisked together in a shallow bowl. Mix the crushed Ritz crackers and all seasonings in another shallow bowl. Heat oil to 375 degrees in an electric skillet or deep fat fryer. Dip chicken strips in egg/milk mixture then coat with cracker crumb mixture; fry a few at a time for 2-3 minutes on each side until golden brown, drain on paper towels. I keep them warm on a heat proof platter until I have them all done. I cut through the thickest one to be sure they are done all the way through. I have to say that I used to make a recipe where the chicken strips were baked but these are so much better!
I love the rain we have been having. Everything looks so green. Now it can warm up a bit! Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.