As some of you may have picked up from the increased level of “New York posts” within the past two weeks, I have spent some time there, interviewed for jobs, and was lucky enough to score a job with Time Out New York Magazine. I start in exactly one week. I could be more excited, but this does mean that I will not miss my friends in Los Angeles.
Thus, we had a “Family Dinner” farewell-Erica-for-good party tonight, and the table was set with comfort food, good times, and some of my favorite people on the planet.
Just kidding. I love them all the time. Even when they don’t really know how to use forks that well. 🙂
Anyways, the inspiration here for the blog’s sake is the main course that I prepared: fried chicken. It’s often-times scary for a Bubble Child to bring a dish to a potluck, especially when the crowd is of the gluten-indulging variety. This fried chicken I prepared tonight was familiar to all, tasted fabulous, was supremely fun to make, and left us all with hearts and stomachs full.
family dinner fried chicken
- 4 chicken breasts (cut into strips 1" wide)
- 1 egg
- 1 cup rice flour
- 2 tablespoons ground dried sage
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper (optional)
- 1/4 cup high heat oil (grapeseed, canola, avocado...)
|Step 1||This is what I call the "assembly line" step. Gently whisk egg in a wide, shallow bowl. Mix together flour, sage, and basil in another larger, wide bowl. Salt and pepper the chicken. Dip each chicken tender individually into egg, until coated, and then coat in flour mixture. Place onto a separate plate. Repeat until all chicken tenders are covered.|
|Step 2||Heat oil in a skillet over medium heat. Add chicken tenders, and cook on one side for about 4 minutes, or until side is golden brown. Flip all pieces over, cover, reduce heat to medium, and cook on the other side for about 7 minutes, or until the chicken is cooked through (aka- no pink in the middle).|
|Step 3||Place on paper towel to soak off extra oil for a few minutes before serving, then dig in! I recommend pairing with organic ketchup. It is a new obsession, and I have to warn, highly addictive.|