The path of Tropical Storm Isaac isn’t expected to impact SW Florida as was anticipated by the meteorologist’s, or the many people who were out buying up as much water, batteries and canned goods as they could. This is a good thing 🙂 well maybe not for those who will be eating soup and tuna for the next few weeks but that we are no longer in the cone (or path) of Isaac. I must also add, in preparation for this storm my husband has moved all of the patio furniture to the garage, took the kids’ John boat out of the pond and secured it to a tree and trimmed all of the trees in our yard, and we have many, many trees. As you can see in the pictures below the trees, especially the palms, really were pruned! I moved all of my orchids and part of my herb garden into the outdoor bathroom [lots and lots of fun]. If nothing else this gives us (mostly Rick) a great opportunity to thoroughly clean up outside and groom all the landscaping! Yay! We will still see plenty of wind and rain, enough to keep the children in doors all day today and tomorrow. I am trying to keep them occupied so they are not tempted to munch on junk food out of boredom. All in all I really do love this weather, it is such a nice break from the scalding heat.
When the, “Mom, when will lunch be ready?” echos started rolling in I decided to try something new (to us). I recalled reading a recipe, some time ago, that was for fresh chicken tenders breaded with crushed potato chips instead of bread crumbs. I have one child who has to avoid gluten and this recipe seemed as if it would appeal to all four of my hungry kiddos. I didn’t try to find the recipe that sparked the idea, time didn’t allow for that. They were hungry! So, this is a recipe I threw together on a whim, and it turned out great! Often gluten-free foods aren’t quite as tasty as the gluten laden version. Especially things like chicken tenders, however, these oversized crispy chicken nuggets are an exception and they
are were GOOD and they are gone
Crunchy Baked Chicken Chunks (Gluten-Free)
- 3 boneless skinless chicken breasts cut into large chunks (about 2 or 3-bites per piece)
- 1/2 cup Gluten-Free Bisquick
- 2 eggs
- 1/2 Tablespoon water
- 1 Tablespoon Dijon mustard
- 2 or 2 1/2 cups of crushed Kettle Cooked Potato Chips (I used the Reduced Fat Cape Cod brand)
- 2 Tablespoons dried parsley (divided)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste (be careful with the salt, the chips provide saltiness)
- non-stick cooking spray
- Preheat oven to 375 degrees Fahrenheit
- Spray a wire rack with non-stick spray coating well, or rub with oil
- Place the Bisquick in a shallow bowl
- In a second bowl beat eggs, water, Dijon mustard, and 1T of parsley until well combined
- In a third bowl combine crushed chips, 1T parsley, onion powder, garlic powder, salt and pepper
- Coat all of the chicken with a three-step dip/dredge: First dredge each piece in the Bisquick, next dunk in egg/mustard mixture allowing excess to drip back into bowl, third roll the chicken in the crushed potato chip mix. Be sure to coat the chicken well and press the crumbs gently into the chicken.
- Place chicken on the wire rack placed on a cookie sheet. This allows the chicken to remain crispy on both sides.
- Bake in preheated oven for 15-20 minutes or until a thermometer reads 165 degrees at the thickest part of the meat.
- This chicken is tasty enough to eat without and dip. However, it would be great with your favorite sauce or rolled in hot sauce and served with Bleu Cheese 🙂 my combination of choice!
And on a final note. I sincerely hope and pray that everyone, who is at risk of being of being affected by Tropical Storm or Hurricane Isaac, is safe. Take care.