Tuesday, December 13, 2011

Fried Chicken & Birthday Cake Pops

Inspired by watching the movie "The Help", I decided to try an old school fried chicken recipe.  I haven't completely thrown all nutrition out the window so I used boneless, skinless chicken breasts.  But the rest is pretty unhealthy. ;)
I started by dipping the breasts in an egg coating.
I kind of just went on my own as far as the breading.  I crushed up a bunch of saltines & Ritz crackers, added some Lawry's and other seasonings and mixed it all up in a brown paper bag.  I dropped each piece of chicken into the bag and shook it up.

I finished by frying them in a little bit of good old-fashioned Crisco till crispy on the outside and juicy on the inside.  They actually turned out a little on the salty side for my tastes but everyone ate it and said it was good.
We actually had this last Wednesday for dinner when two of Ewan's friends ate over.  All three 4-year-olds tried it! And yeah, I cheated on the sides. ;)

For dessert, peppermint Rice Krispie treats.  I just used peppermint marshmallows and followed the usual recipe.

It was fun to let the boys decorate them with whatever sprinkles they wanted.

Friday is Ewan's 5th birthday...excuse me while I cry/breathe into a paper bag/beam with pride/cry again.  So since he doesn't have school on Fridays and two of his classmates have birthdays on Thursday and Monday, tomorrow is Ewan's day to be the line leader and bring treats.  I told him I'd make whatever he wanted or even buy cupcakes from Sam's Club (love their non-dairy whipped frosting) and what did he choose?  Cake pops. *sigh* The most time-consuming baked good I know how to make.  Oh well, he's totally worth it!

Ironically, we've been trying to limit sugars, carbs and a number of dyes in an effort to improve Ewan's behavior and attention span so of course he chose red candy coating.  Red's his favorite color and it's his birthday. I'm going to let it slide, this time.  Here they are!  The sprinkled one if for the birthday boy! :)

I'll try to update more often especially as the real holiday baking begins, next week.

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