Great-Grandma Lula’s Chicken Strips with Honey BBQ Glaze
Here’s MY method for frying the chicken: (You can use your favorite technique. I find that using the self rising flour gives the chicken a light, crunchy crust.)
6 large boneless, skinless chicken breasts – cut into thirds length-wise. (The frozen breasts you can buy from Costco or Sam’s work great in this recipe. I usually thaw the whole bag and make that work.)
2 cups self-rising flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
¼ cup milk
Vegetable oil for frying
Pour enough oil into a large skillet to come half way up the sides. Turn heat on medium to medium-high. Make sure to let the oil heat up all the way. This will prevent the chicken from being greasy.
In a large zip-top bag, put the flour, salt, pepper and garlic powder. In another zip-top bag, put the eggs and milk – then mash together in the bag to mix. (I'm all about easy...and not messing up any more dishes than you have to.)
Rinse the chicken and pat dry. Place a few of the chicken strips in the beaten egg/milk mixture and coat. Then transfer to the flour mixture and shake well to coat. Place chicken strips one at a time into the hot oil. Fry until golden and juices run clear. Drain on paper towel and keep warm. Repeat with remaining chicken strips.
Honey BBQ Glaze
This is SO yummy!! And so easy!
2 cups BBQ sauce. (I use Sonny’s Sweet BBQ sauce….found here in the south at Sonny’s Restaurant and also at Sam's Club. But you can use your favoite.)
1 Stick butter
1 Cup honey
1 cup chopped pecans - optional
Place BBQ sauce, butter and honey in a saucepan. Heat on medium-low heat until butter is melted and all ingredients come together. Keep warm until you’re ready to dip your strips!
Serves 6 – 8 people
Not For the Faint of Heart Mashed Potatoes
6 unpeeled large Yukon Gold Potatoes (I use these because they are creamier than Russets)
1 Stick of BUTTER - softened
½ - 1 Cup sour cream
Salt and pepper to taste
Wash and cut the potatoes into large bite sized chunks. The smaller and more uniform the chunks, the faster and more even they will cook.
Cook potatoes in a large pot until soft. Drain. Pour potatoes back into pot. Add softened butter and sour cream. Mash with a potato masher until you have most of the potatoes smushed but with some large chunks. Add enough heavy cream to make potatoes creamy. Add salt and pepper to taste.
Cooked crumbled bacon (please…no Bacon Bits. Ew.)
2 or 3 chopped green onions
1 cup shredded cheese
Garlic salt to taste
|Let's begin. Shall we?|
This is comfort food at it's best!