{Did you know it's now super easy to pin images from ReMarkable Home?! Just hover over any image on the site and you will see the Pinterest icon show up in the top right hand corner. Just click and PIN ....even if you are on the homepage. The correct link will be pinned}



I guess I’ve been doing a lot of cooking lately and not a lot of crafting.  So, sorry if you don’t like recipes, but you are getting another one today!

I am a big fan of cold fried chicken with no skin.  I just really like the way it tastes.  Kids love chicken fingers and we sometimes get them from Cane’s when we go on a picnic.  We will get the tailgate which I s like 25 fingers for $22 or something like that.  Not a bad price for take out but a lot more expensive than making them at home.  I made some chicken fingers the other night for dinner and they were REALLY good….better than Cane’s.  Here they are:


Don’t they look scrumptious??  I know frying is supposed to be really unhealthy, but I actually think when you use healthier oils and fry at the right temperature with fresh oil it is not too bad.  The amount of oil left after I fried these was almost the same as I started with.  Anyway, here is my recipe:

Recipe: Fried Chicken

Yield: about 35 strips


  • 6 or 7 boneless, skinless chicken breasts, cut lengthwise into 1/2” wide strips
  • salt and pepper and garlic powder
  • vegetable oil (I use Canola) for frying chicken
  • 3 eggs
  • 2 c. flour
  • 1 Tbsp. baking powder
  • 1 tsp. seasoned salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp dry mustard
  • 1/2 tsp sage

Directions: Season chicken with salt, pepper, and garlic powder. Beat eggs in a bowl. Throw in the chicken and toss to coat. Place oil in large pot, filling about 1/3 to 1/2 full.  Heat to just smoking, about 375. Mix flour, baking powder, and seasonings. Dredge chicken in flour (I put mine in a paper lunch sack inside another lunch sack, add chicken, and shake to coat) and place in hot frying oil. You can fry 6 or 7 at a time.  Don’t overcrowd the pan too much.  Cook for about 5 minutes, or until chicken is cooked through.  I pull out the fattest one and cut into it to be sure it is white.  Drain on a plate layered with paper towels.

I make homemade ranch dressing to dip them in.  That night I made a big salad and we ate our chicken with it.  It was very yummy!


  1. I really want to conquer my fear of frying and go ahead and make fried chicken...yum. Your chicken looks really good. Now I want Cane's :)

  2. These are the best. Served hot or saved for the next day and cold. I need to plan a picnic just so you will make these again.

  3. Mmmmm, that blend of spices sounds so yummy!! I'll have to try this!

  4. Gotta love fried everything! In our home we have a "Fry"day tradition. Sometimes it is fried rice or fried eggs - but most times it is deep fried. You are right -it is not healthy - but definitely better than going to a restaurant. Your recipe sounds delicious and will be served up in my home soon.

  5. Yes! Cam will be so excited to try this. He loves frying chicken and these look perfectly crusted. mmmm.

  6. my mouth is watering...these sound and look so great!


I appreciate comments so much! I love to hear your thoughts or answer your questions. Thank you for taking the time to comment! Some Firefox users have had trouble commenting. PLEASE email me at remarkablehome@gmail.com if you have any problem commenting. Thanks so much!

Related Posts Plugin for WordPress, Blogger...
Blogging tips