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.
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.
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!