Here we are at a Wild Card Wednesday. Gotta love Wednesdays, when anything goes. So why not Mexican Oven Fried Chicken? My guys loved this. Great for finger foods, game night, or a less than traditional Taco Tuesday.
This was so quick and easy, it should be against the law! Slice, dredge, bake. Nothing to it. Throw in a few quick sides, and there you go. This would actually be a great recipe for tomorrow, when Men Make Dinner. Oh but I have an something else in mind. You’ll just have to wait.
Back to today’s share. These strips would make great wraps, too. So versatile – limited only by your imagination. Cut the chicken into bite size pieces instead, and you’ve got Mexican Popcorn Chicken. I love foods that can adjust to your moods, don’t you?
Here we are a week into what is going to be one very busy month. We’ll be celebrating two Thanksgivings this year. A week before Thanksgiving, my sister and her entire family will be here for an early Thanksgiving. Her very dear friend moved to Arizona. Shortly after the move, her mother died suddenly. So my sister will be spending the actual Thanksgiving Holidays in Arizona. I’ll be hosting an early Thanksgiving in my home so we can still be together. That’s what family is all about – adjustments and compromise to make it all work out.
When Hubby and I first got married, we celebrated Thanksgiving twice. There was Thanksgiving on the firmly farm on Thanksgiving Day, then our own Thanksgiving on Friday. We’d pack up the kids, drive up to a Christmas Tree Farm while the turkey was roasting, and cut down the perfect tree. It’s a warm memory. Wow, not sure where that came from. I miss cutting our own tree. But I don’t miss the sap and needles everywhere or the mice. We always left the tree in a bucket outside for a day to give unwelcome guests a chance to scurry away.
I think this year, with all the changes, the holidays are going to be difficult for me. I just need to trust in the Lord, and let my faith see me through. That and lean on my soulmate, the man God placed beside me for moments like this.
Hey, enough emotional stuff! Let’s get to cooking, shall we? While a typical margarita might not hit the spot with these chicken bites, Lemonade with a splash of top shelf tequila is great!
Mexican Oven Fried Chicken Strips
2 boneless Chicken Breasts
1 cup Panko Breadcrumbs
1 tablespoon New Mexican Red Chili Powder
1 teaspoon Cumin
1 teaspoon Red Pepepr Flakes
1 tablespoon Taco Seasoning
Cooking Spray as needed
1 cup Hot Salsa for serving
Heat oven to 375 degrees. Place a baking rack inside a rimmed baking sheet. Spray both with cooking spray, set aside.
In a shallow bowl combine Panko breadcrumbs, chili powder, cumin, red pepper flakes and taco seasoning. Set aside.
Remove any fat from the chicken breasts. Pull tenderloin away from the main part of the breast. Pound remaining bread to a uniform thickness. Slice each breast into four 1-inch strips. Spray strips and tenderloin with cooking spray.
Dredge breast strips, one at a time, into the breadcrumb mixture to coat completely. Transfer chicken to the prepared baking rack.
Place in the heated over, bake for 15 minutes or until cooked through. For even crispness, turn strips half way through baking time.
Serve strips with salsa. For a complete supper, serve strips alongside Mexican Rice and Refried Beans.
I believe that I shall see the bounty of the LORD
in the land of the living.
Welcome to Rosemarie's Kitchen 