Friday, October 5, 2012
The Very Best Chicken Ever
You see, I've always loved Evelyn's chicken strips, and I've asked her how to make it. But the other night when I had some chicken to cook, I couldn't remember how she made it. So I had to improvise. And when I asked her later, I realized I hadn't done it correctly. I didn't use the right bread crumbs. And I was in a hurry and couldn't wait for the oven to preheat, so I cooked it in a skillet.
So, here's the CORRECT way to make Evelyn's Chicken.
Use a pack of chicken tenderloins.
Crunch up Ritz crackers (see my tip for crushing the Oreos from last week. Put in a ziplock baggie and pound them until crushed) and place on a plate.
Melt 3/4 to 1 stick of butter in a bowl in the microwave.
Spray a baking sheet with Pam.
Preheat oven. (I forgot to ask her what temp to use! I'd assume around 350 degrees.)
Dip chicken in the melted butter and then coat with the cracker crumbs. Place on baking sheet and bake until done (no need to turn). This chicken is amazing and buttery!!!
Here's the photo of my pan fried chicken (a little over-browned!). If you don't have time to preheat the oven, this isn't a bad way to cook it. I just sprayed the skillet with Pam and cooked about 4-5 minutes on each side (these were thin sliced chicken breasts).
Thank you Evelyn! Oh, and by the way. This is the same Evelyn who made my hubby's 14-layer birthday cake I shared in May! :)
I'll be at the Moonlight & Magnolias Conference this weekend, so I may not around to check in. I hope you all have a great weekend! If you're in the Atlanta area, be sure to come by for the book signing on Saturday! (click here for info.)