Mmm… thought I’d share a recipe I made up this afternoon that actually turned out quite well.
We wanted Zaxby’s chicken fingerz for lunch, which are delicious but full of wheat, dairy and soy. So… I decided to get a little creative and truly break in my new cast iron skillet (which I got for Christmas from my mother-in-love).
Here’s the recipe:
Salt & Pepper Fried Chicken
1 package of 3 fresh boneless, skinless chicken breast (Market Street has them on sale right now for .99/lb!)
2 mixing spoons full of Coconut oil (I used organic)
1 cup of Hemp Milk (or any milk you’d like to use, but I heard Hemp milk has a neutral flavor)
1 egg (I like to use organic)
1 bag of Kettle Brand salt and pepper chips (I chose these because they are soy free)
a shake of salt and pepper (if desired)
(Is the song Salt N’ Pepper playing in your head yet?)
Slice chicken breast into finger size pieces.
Mix 1 cup of milk and 1 egg in a bowl to dip chicken pieces into.
Crunch up potato chips into small pieces (I used a blender) – place them in a bowl to batter the chicken.
Heat 1 mixing spoon full of coconut oil in a pan over medium high heat (I really enjoy using a cast iron pan for cooking… thank you, Janie!)
Dip a few chicken fingers into the milk/egg mixture, then in the potato chip crumbs.
Cover chicken pieces fully with crumbs.
Place coated/breaded chicken pieces into the pan of hot coconut oil.
Let chicken brown on one side (after a couple of minutes), then brown on the other side.
Sprinkle with salt n’ pepper if desired.
Serve and enjoy! YUM.
(About halfway through you may need to clear away crumbs and heat the other mixing spoon full of coconut oil)