Cape Gazette

Adventures in Drool:  Midweek pick-me-up

By Rachel Swick Mavity | Apr 24, 2013
Source: images Pick up the family's mood with a fun midweek dinner.

Hey droolers,

I don't know about you, but the last few weeks have been so busy for our family. Between each working two jobs, and trying to make time for fitness, my husband and I are getting tired.

And, when we get tired, we lose that happiness at home.

I like a home to feel warm and comforting, generally with something cooking in the oven or in a crockpot. Home is supposed to be where the heart is, but sometimes by the time we get home after a nerve-ravaging day, the heart part gets lost.

When I feel that stress creeping in, I try to lift the mood with fun dinners or bike rides or little treats that make everyone feel good and special.

It is important to always have fun at home - that way your kids see that you love to be around them. It is important for them to feel loved and special at home, because, like you, they probably had a rough day too.

Here is a fun dinner at home idea. Make a healthier chicken fingers recipe. Everyone loves eating with their fingers because it brings us all back to happy childhood memories.

Serve the chicken tenders with boiled potatoes or potato salad, a green salad and finish it off with a pudding dessert. Everyone is also happier when eating dessert with a spoon - I'm pretty sure that's been proven!


Here's how I do my buttermilk chicken:

First I soak chicken tenders overnight in buttermilk, water and salt and pepper in a flat baking dish.

When dinner time comes, I drain the chicken and set it on paper towels or a dish cloth while I prepare the rest of the ingredients.


Buttermilk Oven Baked Chicken Tenders


3 lbs of boneless skinless chicken breasts sliced into tenders

2 cups buttermilk (for soaking overnight or for at least 4 hours)

1 cup flour

2 cups of panko bread crumbs

1/2 cup corn meal

3 tsp salt ; divided in 3 parts

3 tsp ground black pepper; divided in 2 parts

3 tsp onion powder

3 tsp garlic powder

1 tsp smoked paprika



In a shallow bowl, whisk together panko, corn meal, flour, salt pepper, onion powder, garlic powder and paprika.

Take the still-wet chicken and dredge it in the panko mixture completely covering each tender with your breading. Place onto a parchment paper lined cookie sheet bake at 375 for 20 minutes.

To Freeze:

First flash freeze them. Prepare chicken as instructed right up to the baking point. Place tenders on a plate stick in the freezer for about an hour or until they are slightly hard and not squishy anymore. From there you can place them in a freezer bag.

When you are ready to use them, preheat oven to 375 and bake for 30-40 minutes.

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