Ok, so I know I said I was going to try and make French
onion soup again this weekend, so I can write about it and maybe share some
pictures, but David kind of nixed those plans at the grocery store. See he
shops at the meat department first (because he is very much a meat eater), and
then I have to figure out what to make around that.
So last night for dinner, I made chicken sandwiches,
somewhat reminiscent of Chick-fil-a. It certainly isn’t up there on any healthy
meals list (and might explain why I don’t feel so hot today), but it sure was
tasty. Even my notoriously picky daughter ate one.
I pretty much use the same recipe no matter what type of chicken
I’m frying. If I’m frying chicken for a potluck, I cut boneless/skinless
chicken breasts into strips; if I’m cooking for David’s parents I do bone-in
chicken thighs, and for chicken sandwiches I just cut the chicken so that it
fits on a bun when I’m done.
The boneless/skinless breasts that we bought last night were
HUGE, so I only used 2. I cut one into 3 decent sized pieces, and the second
one I cut into 4 decent size pieces. In
a medium size bowl, I cracked 2 eggs and added about a cup and a half of whole
milk, and mixed that together. Then I put all the chicken in that to just chill
out a bit while I heated up the oil and seasoned some flour. Now I am horrible with measuring, so my flour
mixture usually goes something like this: dump a bunch of flour into a bowl,
add a whole bunch of seasoning salt, a good amount of garlic powder, onion
powder, white pepper, and black pepper, and depending on who I’m cooking for
maybe a dash of cayenne pepper (or if I don’t care who I’m cooking for and I
just want to season it to MY tastes, I add 2 or more dashes of cayenne pepper).
When the oil is hot enough (usually tested by dipping
something into it to see if it started bubbling immediately, last night it was
a French fry, leftover from when I made burgers a couple nights ago) I take a
piece of chicken out of the milk and egg, let it drip for a moment, and then
drop it into the flour, make sure it gets covered completely, then into the hot
oil it goes. I repeat this with 2 more pieces of chicken. Then I run over and
wash my hands, because the sticky milk and flour goop grosses me out. When it
looks like the bottom of the chicken is turning golden, I flip the chicken over
with some tongs. I think this is usually somewhere between 5 and 10 minutes,
though I rarely look at the clock, so I don’t know. I do know the only time I
ever served undercooked chicken, I was following someone else’s recipe, and I
used their timing method, and it was gross. After that I went back to trusting
my instincts and thanking my lucky stars that I haven’t’ screwed up chicken
that bad on my own.
So when the chicken looks about done (probably another 5
minutes or so, maybe more if it is a really thick chicken piece, and definitely more if you are cooking with
the bone in), I take it out and set it on a plate with a paper towel while I
make the next batch. When all is finished, I serve on potato rolls with lettuce
and cheese. Well, cheese for Rosalyn and David, just lettuce for me.
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