Or Autumn if you prefer that term!! I was at Hobby Lobby yesterday picking up some items to finish off this little piece of cross stitch. After watching some tutorials on Floss Tube I think I can handle this project myself. While there I just took my time strolling down the Fall/Autumn Aisles, enjoying the pretty colors. Then I stopped in at Kirklands and soaked up the eye candy there. I did purchase a small ceramic pumpkin with a G on it to sit by my kitchen sink. At Tuesday Morning, I found a great deal on Garden Flags...$5 for a pretty flag. I picked up one with leaves on it...not too Fallish yet but a nice change from my Summer Flag.
Several of you asked for my recipe for Parmesan Chicken Fingers. It is an easy recipe but time consuming. They are worth the trouble though!
I purchase Chicken Tenders for this recipe and I usually pick up two packages as these are great for lunches and left overs.
I begin this recipe early in the morning of the day I plan to make it. Take a large bowl, fill it with one quart of Buttermilk and place all the Chicken Tenders in the Buttermilk. This is a trick I learned years ago for great fried chicken....It really is worth the effort.
Let them soak all day in the fridge.
Preheat your oven to 400 degrees and prepare your pans. I use the broiler pans that came with my stove for this recipe. A shallow pan worls best. I line each pan with parchment paper or foil. Place enough vegetable oil in the pan to over the paper thinly. Set Aside.
Put equal amounts of bread crumbs and parmesan cheese on a large piece of wax paper. Mix together. Take chicken fingers from the buttermilk and roll in crumb mixture.( You can put your crumbs in a zip lock bag and shake it if you wish. I prefer to just roll each piece myself.) Place on prepared pan. When your pan is full, Melt one stick of butter and drizzle evenly over the chicken fingers. Place in Oven and bake for one hour.
I check mine after 45 minutes and keep an eye on them. Since I make two pans, I rotate them on the oven racks at 30 minutes. I have no real rationale for this, just seems to help them bake evenly.
Take the pan out of the oven and let it sit on the counter to cool for 20 to 30 minutes. This will help the breading cool and stay intact when you take the Chicken Fingers from the pan. I drain mine on paper towels to remove excess oil. One thing I like about these chicken fingers is that I can prepare them about an hour before I complete my other courses, leaving me the oven for macaroni and cheese in our case!
I store the leftovers in the fridge and we eat them for lunch, a snack or another meal. Amelia dropped by yesterday and had one straight from the fridge. They are yummy.
And today is Friday...Happy Birthday to my youngest son, Charles. How did he get to be 33?