Here is another recipe for freezing chicken fingers/chicken nuggets.
2 pounds of boneless skinless chicken breast
- cut into lengthwise strips or into nuggets. 1/2 cup of milk 2 cups ranch salad dressing (see recipe on how to make) 2 cups bread crumbs or cracker meal 1/2 tsp paprika
Mix milk and salad dressing together with a whisk. Place all of the chicken pieces into sauce to coat. Place bread crumbs and paprika into a ziploc bag and shake to mix. Take about 1 pound of the cut up chicken strips and place into mixture crumb mixture. Seal bag and shake to coat chicken.
Place chicken on a sprayed treated or greased baking sheets and bake at 375 for 15 to 20 minutes turning once. Remove from oven and cool. Flash freeze and store in a ziploc bag until ready to serve
To serve: Place frozen fingers on a baking sheet and reheat at 400 degrees for 5 to 10 minutes until sizzling and hot.
You could maybe make your own salad dressing to save money, maybe some home made Italian dressing instead or something.
Southern Fried Chicken
6 chicken breast salt and pepper to taste
Potato Starch 2 cups of buttermilk
cooking oil
Season chicken and roll in flour. Dip in buttermilk and then dip in flour again. Fry in deep skillet until done with a golden brown crust.
1. 2 # beef or lamb cut into 1 1/2" cubes 2. 2 onions sliced
3. 1 clove garlic crushed 4. 1 cup white wine
5. 2 T vinegar 6. Oregano
7. 1/2 cup salad oil 8. 2 T lemon juice
9. 2 teaspoons salt 10. 1/2 teaspoon pepper
11. Dash cayenne pepper
Place first 12 ingredients in plastic ziploc bag. Marinate over night. Remove meat from sauce and place on skewers. Bake 2 to 2 1/2 hours at 300 F. or broil. Serve hot over cooked rice.
Pinchitos (Spanish Pork) ***
2 # pork cut like stewed beef 1 1/2 T oregano
1/2 teaspoon black pepper 5 cloves of garlic
1 teaspoon saffron or red pepper (ground) 1 cup vinegar
1 teaspoon salt
Mix and soak pork overnight. Cook in a little oil in frying pan until done. (If you have the seasoning Especia de Phichitos - use 1 T of Espescia, 1/2 cup vinegar and 1/2 cup water. Mix and soak overnight and cook in oil in frying pan.)
Chicken Fajitas
Total preparation and cooking time 15 minutes.
2 # chicken breast de-boned and sliced 2 T chili powder
Combine chili powder and oil in a small bowl. Rub evenly over chicken. Grill or broil 4 minutes each side. Slice chicken in crosswise strips. Divide evenly among tortillas. Top with other ingredients above. Makes 8 tortillas.
2 - 16 oz. cans tomatoes chopped and drained 1/4 teaspoon pepper
2/3 cup all purpose flour 4 cups milk
1 cup grated Parmesan cheese 1/4 teaspoon nutmeg
3 T unseasoned bread crumbs 2 eggs
3/4 # ground lamb or hamburger
Oven at 400 F. Toss Potatoes with oil (1T) and 1/2 teaspoon salt until well coated. Arrange in a single layer on cookie sheet. Bake for 8 minutes. Turn potatoes; bake 5 minutes more or until tender. Set aside and lower oven to 375 F. Sauté onion in remaining oil for 3 minutes, add garlic, sautéed 1 minute. Stir in meat breaking up clumps. Cook until no longer pink. Stir in cinnamon, oregano, thyme, 1/2 teaspoon salt, and pepper. Add tomatoes. Cover and simmer 10 minutes. In pot gradually whisk milk into flour. Cook over medium heat stirring for 5 - 7 minutes. or until slightly thickened. Add nutmeg. Whisk eggs. Slowly whisk 1 cup milk mixture. Return to pot. stir in all but 1/4 cup of parmesan cheese. Grease 9" x 13" pan. Sprinkle bottom of pan with bread crumbs. Arrange potatoes in pan in about 2 layers. Top with meat mixture. Pour milk mixture over meat. Sprinkle with remaining parmesan cheese. Bake at 375 F. for 45 - 55 minutes or until golden brown. Let stand 15 minutes before serving. Serves 8 people.
