Sunday, February 5, 2012

Comfort Food for Finals

Oh my!! Where has the time gone! I cannot keep making excuses for abandoning my blog and my precious readers.  We have been doing our darnedest to get back into the swing of things after the holidays. January has been cold and busy here on the prairies. I have kept up going to the gym 3 to 4 times a week and feel great!!
I miss Hawaii sooooooo much!
Unfortunately my sun kissed glow from my holiday trip to Hawaii has faded. The new freckles stayed though!  We have sort of settled in to a sort of winter routine here. The Boy is busy with all things studying, baseball, and now, drivers' education.  That's right. You heard me. The Boy is learning how to drive....ACK! I can't be old enough for this! He can't be old enough for this! Am I ready for this? I am going to have to be.
This past week was exam week at the high school and while he won't admit it, nerves played a role.  To help get him through,  I made a couple of the Boy's favourites for dinner.  Nothing like a little comfort food to get  you through!  Chicken Fingers and fries.  He asks for homemade chicken fingers every time I buy boneless chicken breasts!  Of course, this can be a messy undertaking because you need to dredge the chicken strips in flour, dip them in egg yolk, and then in the bread crumb mixture but it is so worth the effort!

First start your french fries!! Heat the oven to 400F and scrub 3 large russet potatoes. Line a baking sheet with a layer of tin foil or parchment paper. Cut the potatoes into fry size sticks.  Toss the fries with 2 tbsps oil and sprinkle with seasoning salt. Place the fries in the oven.

Chicken Fingers
  • 3 or 4 boneless, skinless chicken breasts, cut into 4 strips each
  • 3 eggs
  • 1 cup flour, seasoned with salt and pepper
  • 1 cup panko 
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper
Take out 3 dishes or pie plates.
In the first dish, toss in the seasoned flour.

In the second dish, beat the eggs.

In the third dish, mix together the panko, Parmesan, garlic powder, onion powder, a big pinch of salt and a healthy grinding of pepper.

Get a baking sheet ready with either parchment paper or a silicone baking sheet.

Now, first all of those strips of chicken need to be dredged in the flour and shaken off.

Next, plunge the flour coated chicken into the beaten eggs and let the excess drip off.

Plunk the drippy chicken into the panko mixture making sure to coat the entire piece of chicken in crumbly goodness.

Place the strips onto the prepared baking sheet and slide it all into the oven with the fries. You can flip the fries over if you want, I never do and things always seem to turn out just fine.

Once the chicken strips are in the oven, everything should be cooked in 25 to 30 minutes.

The fries and strips should both be golden brown when done.

Homemade honey mustard.
  • 1/2 cup mayo
  • 2 tsp mustard
  • 2 tbsp honey
Mix all three ingredients together until thoroughly mixed.

Serve with chicken fingers.

Until next time, stay warm and eat well.


  1. So great to see you back. I've been out of the loop as well because of being ill. Missed chatting with you. Great to see you again.

    Headed to bed now. Already past my bedtime.

    Zzzzz ...

  2. This comment has been removed by a blog administrator.

  3. PS: I bake my chicken as well. And I love it that way. Yours looks FANTASTIC.

    Okay ... now I'm really going to bed. Talk with you soon.

  4. Thanks for deleting my email. I wanted to give it to you but not have it stay, so thank bunches.

    Got your email and sent you one back this morning.

    Cheers and boogie boogie.


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