Monday, February 22, 2010

Chicken Strips

Buttermilk (about 1/2 quart)
1 1/2 cups Flour
3 teaspoons Lawery Seasoning Salt
Salt/Pepper to taste
Vegetable Oil
1 package Chicken Tenders

Rinse chicken under cool water. Then fill a bowl with buttermilk and submerge chicken in the buttermilk for 15-20 minutes. Next in a separate bowl combine flour, seasoning salt, pepper and salt. Slowly mix in 1/4 -1/2 cup of buttermilk into the flour mixture.
Heat 1 inch of oil in a heavy skillet on medium low-medium.
Remove chicken from the buttermilk and coat in the flour mixture thoroughly.
When oil is hot begin cooking chicken. (Oil is hot enough when you drop some flour in and the oil bubbles) Cook chicken for 1 1/2 minutes on each side or until golden brown and crispy. Cook a few tenders at a time, do not over crowd.
Remove chicken and drain on a paper towel.

Sunday, February 21, 2010


14 oz of diced tomatoes
1 can of Rotel
1/8 cup chopped onion
1/2 clove of garlic
1/2 Jalapeno chopped
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon cumin
1/4 finely chopped cilantro
1/4 squeezed lime

Throw all ingredients is food processor and plus 4-5 times. Refrigerate at least 1 hour.

This is one recipes that is always in our fridge. I make it every Sunday and we use it during the week on things like breakfast burritos, tacos etc..