Wednesday was a long, tough day full of whining, complaining, and back talk. When dinner time rolled around, I didn't feel like the kids deserved a choice this week and that I should feed them Liver and Onions. Fortunately for the boys, I didn't have any liver in the fridge.
My oldest son has been requesting Fried Chicken for a few weeks. I've resisted because making it at home leads to the house smelling like a deep fryer for days. I found this well reviewed recipe for Oven-Fried Chicken and decided to try it out. As written, this recipe would feed a small army, I adusted it and made only one chicken cut up into eight pieces. It could not have been easier, it took me about ten minutes to make the cornflake mixture, coat the chicken, and put it in the oven.
I was happy to get four thumbs up from the kids and two more when my husband had leftovers after class. The chicken was juicy on the inside and crunchy on the outside. The rest of our plates were filled with steamed baby carrots and broccoli. I'd like to think it was much healthier than chicken and all the fixings from KFC or Bojangles.