birthday chicken strips and twice-baked potatoes

Joe’s birthday came around again and this time he really wanted me to make chicken strips with honey mustard sauce. I thought he would choose potato salad as a side but surprised me by asking for twice-baked potatoes. These were both yummy and so, so easy to make.

Chicken Strips

6 boneless,skinless chicken breasts
2 cups flour
1 TBS. garlic powder
1 TBS. paprika
2 tsp. coarse salt
fresh ground pepper
oil for frying

Cut each chicken breast into 3-4 long strips. Rinse and pat dry. In bowl, combine dry ingredients, mixing well. Coat chicken with mixture and fry in hot oil until golden and crispy. Drain well. Makes 6-8 servings, depending on the size of chicken or children!

Honey Mustard Sauce for Dipping

1 1/2 cup mayonnaise
1/2 cup honey
1/4 cup stone ground brown mustard

Mix well and chill until serving.

Twice-Baked Potatoes

8 medium baking potatoes, scrubbed, baked, and cooled
1 pint sour cream
1 tsp. garlic powder
1 small jar real bacon bits
1 cup shredded cheese, cheddar or Mexican blend
1 TBS. dried chives or fresh equivalent
salt and pepper to taste

Slice a cap off of each potato and remove insides. Place in bowl with rest of ingredients, coarsely chopping potato. Return to the potato cups and warm in oven for 20 minutes or so. 6-8 servings, depending on how coordinated you are at removing potato insides from the skin!

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  1. says

    Mmmmm, potatoes. I’ve always liked potatoes well enough, but lately they are becoming a craving for my pregnant self. So soothing…yay, carbs! (I know I’ll regret this later!!!)

  2. says

    Karen, I made the chicken tenders and the honey mustard last night and it was a big hit. I couldn’t believe how good the honey mustard was. Thanks!

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