I’ve been working a little at a time for DAYS on a post about my grandfather. There are times that writing is as natural and easy as can be. This is not one of those times. Instead of keeping folks waiting for a possibly schmultzy (okay, definitely schmultzy) post, I thought I’d just keep on keepin’ on. With chicken chunks. (Forgive me, Grandpa.)
Envision this: Rushing through a grocery store, second- and triple-checking the list to ensure that you haven’t forgotten the ever-vital organic cheese sticks or your husband’s raw honey. Feel a wave of guilt as you grab a (albeit non-corn syrupy) chocolate bar from the checkout counter to avoid passing out before getting home with your reusable bagfuls.
Your husband stalling with the little guy at his parents’ to give just a few extra minutes for you to squeeze in your nightly shower while texting to encourage you to leave the grocery bags in the car — that he’ll take care of them when he arrives home. Bless him.
Hopping out of the shower, still unsure as to what you should make. You bought some boneless, skinless chicken breasts, but were hoping to use most of them for company later in the week. You also grabbed your favorite organic whole wheat macaroni and cheese (which also happens to be a favorite of not only your child, but said wonderful hubby). As always, frozen veggies are rampant in the freezer.
Bingo. In less than thirty minutes, you’ll have a family-friendly meal on the table.
I call these “chunks” because they’re not quite chicken fingers, but not quite chicken nuggets — so, chunks they be, gross visualization and all. And, I finally discovered the secret to making super easy, delicious “finger food” chicken. Previously, I always threw in some panko breadcrumbs, but they either fell off while cooking or burnt a bit. No need to put up with that anymore, folks.
Yummy Chicken Chunks
2 chicken cutlets, pounded flat between plastic wrap and cut into 1/2″ slices, then halves (unless already a small piece)
splash of milk
about 1/4 c. Parmesan cheese, grated
about 1/4 c. (or less) flour
sprinkling (about 1/4 – 1/2 tsp each) garlic powder, onion powder, paprika & Italian seasoning (or whatever green herb you like)
salt ‘n pepper
Whisk egg and milk in bowl, set aside. Mix together cheese, flour, and seasonings, and set aside. Dredge chicken pieces in wet mixture (a handful at a time is fine) then in the dry seasoned ingredients until coated. Continue until all are coated sufficiently.
Heat oil in skillet over medium heat. Once hot, cook chicken pieces in pan in batches (don’t overcrowd) and flip after 2-3 minutes (keep a close eye since they can be ready sooner than this, depending on your stove type) and finish cooking for the same amount of time. Transfer to a paper towel and they’re ready to eat. Serve with ketchup, barbecue sauce — or, as Hadley enjoyed them, just as their chunky little selves.