Buttermilk Chicken Strips
6 boneless skinless chicken breasts
buttermilk
dash cayenne pepper
1 teaspoon chili powder
flour for dredging
salt and pepper
vegetable oil for frying
Flatten chicken breasts with a wooden meat mallet. Place plastic wrap on top of the chicken beforehand if you wish. Slice into large strips. Place in a large bowl and cover completely with buttermilk. Stir in seasoning if you wish, they are optional. Refrigerate 4 to 6 hours. Fill a large shallow bowl with flour seasoned with salt and pepper. Heat two skillets with about a 1/2 inch of vegetable oil. While oil is heating, coat chicken fingers with seasoned flour. Fry chicken in hot oil until golden brown and done, turning once or twice. Oil should not cover the top of the strips. It should take about 10 minutes. You can do this in one large skillet and keep the chicken warm as you cook it in parts.
Country Style Potatoes
6 medium potatoes, cooked, peeled, and sliced
12 slices bacon, cooked and crumbled
1 large onion, chopped
6 eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 cup shredded Cheddar cheese
In a buttered 13 x 9 x 2 baking dish, layer potatoes, bacon, and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture. Bake at 350F for 15 minutes or until the eggs are almost set. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts and eggs are set.
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