What's On Hand Wednesday

I've decided to declare Wednesday's as my day to solely concentrate on using up my freezer & pantry surplus. As of today, I have approximately 12 pounds of chicken, in various forms, in my freezer. I have thighs & legs, BLSL chicken breasts, and BLSL chicken fingers (which I purchased from the marked down meat section at my local Kroger). I laid out a package of the BLSL breasts for tonight's dinner. BLSL=boneless skinless, by the way. Anyway, if my concerted effort to only buy what foods we absolutely need, I am using up what we have, even if it's only a little at a time. So for tonight's dinner, I will be preparing: oven fried chicken breasts, a box of Betty Crocker scalloped potatoes, a box of Italian pasta salad, a can of green beans, & for dessert, I'll open a can of lite sliced peaches. The can of green beans is only for my picky eaters; my husband & my daughter. Neither of them will eat the scalloped potatoes or the pasta salad. However, my son & I will thoroughly enjoy both the potatoes & the pasta salad tonight, and I'll enjoy having leftovers for lunch tomorrow. Anyway, since most of you know how follow directions on the boxes of potatoes & pasta salad, I thought I'd share with you how I oven fry my chicken.

Oven Fried Chicken

1 pound of BLSL chicken (breasts, tenders, thighs, etc.)
1/2 cup Frying or Baking Magic (can be found where the Shake n Bake is, only look up on the higher shelves)
1tsp. Penzeys 4/S salt (or seasoned salt)
ground black pepper to taste

Preheat oven to 375*. Add enough canola oil to just cover the bottom of a 9x13" baking pan/dish. Combine Frying Magic, salt & pepper in a gallon size baggie. Add pieces of chicken, and shake until all pieces are well coated. Add chicken to pan, and bake for about 45 minutes, or until juices run clear, turning once halfway through baking time.

Notes:
I talk a lot about Penzeys spices, etc. You can go here to check out their spices & extracts. You won't be disappointed at all! Also, the Frying or Baking Magic is very similar to Shake N Bake, only much cheaper. I use it whenever I make chicken or pork chops. You can add a wide variety of seasonings to it, to make dishes to your liking. I've used lemon pepper and garlic pepper seasonings, but always seem to go back to my beloved 4/S salt from Penzeys. Also, when oven frying, I like to use canola oil, and I only cover the bottom of the baking pan. Some people, when oven frying, use much more oil. It really is a personal preference, however, I like using less because it's healthier.