I started with 2 chicken breasts that I cut up into small nugget sized pieces. I poured enough buttermilk over them to cover and then I let them sit in the fridge for a couple hours. The longer the chicken is in the buttermilk the more amazing it is!
In a separate bowl I crushed up a bunch of BBQ chips. Beware: you will always need more chips than you think.
It really doesn't matter which brand of chips you use. I just buy the cheapest ones at the time. I suppose you could use a multitude of flavors as well - but I have only used BBQ. I find that there is no extra seasoning needed as the chips are salty enough.
Just move each piece of chicken from the buttermilk into the chips and toss to coat. Put in the oven for 20 min at 400 degrees. Some very tasty chicken!!
During today's supper hour, it was this salad that I was after more than anything else. After having read some of my old cookbooks (inspiration needed) I was reminded of this fantastic salad that hadn't made it onto my table in quite awhile. The original recipe for this salad and the one I recently came across in the cookbook are slightly different than the one I prefer. I choose spinach over green lettuce, and pecans rather than walnuts. Add celery and a good tart apple. Be sure to toast whichever nut you pick.
I have served this salad with a store bought honey mustard dressing but on this night I ventured out and made my first home made salad dressing.
Creamy Honey Dressing
1/4 cup mayonnaise
2 tbsp sour cream
2 tbsp lemon juice
1 tbsp liquid honey
salt and pepper to taste
Combine ingredients in a bowl. Makes about 1/2 cup. I really liked the delicate flavor for this salad. The creamy texture was a perfect match as well. It made way too much for just a light drizzle on this salad - especially only for 2 people. Oh well, looks like I can just make it again tomorrow!
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