Monday, September 17, 2012

I took my husband and our son out for a picnic Sunday afternoon, and this is what I served for them and they loved it :) The macaroni salad is a recipe from some dear friends of mine, Tommy and Lisa...hope you enjoy!

2 lbs. chicken tenders
1 egg
1 cup whole milk
1 to 2 cups breadcrumbs
1 to 2 cups all-purpose flour
1 tablespoon each of salt, pepper, garlic powder and onion powder
3 tablespoons powder sugar
Vegetable oil for frying
Line up 3 dishes and place them in this order: flour in one, eggs and milk in the next one, then bread crumbs last.  Season the chicken tenders on both sides with salt, pepper, onion powder and garlic powder.  Add powdered sugar to the flour then season the flour, egg and milk wash and the bread crumbs with salt, pepper, onion powder and garlic powder.  Dip the tenders in the flour, then egg wash then lastly the breadcrumbs and place in hot oil and fry for 3 to 4 minutes on each side or until golden brown.  Serve with Comeback Sauce.
½ cup mayo
1 cup ketchup
1 teaspoon ground pepper
1 teaspoon Worcestershire
1 tablespoon Franks Red Hot Sauce
Mix all together well in a small bowl and refrigerate.  It’s best the next day.  Great with fried chicken fingers and French fries.
8-ounces elbow macaroni, cooked and drained
3 tablespoons mayo
½ cup Zesty Italian dressing
2 tablespoons white sugar
1 teaspoon vinegar
½ cup sliced green olives with pimento (I buy the jar of pre=sliced olives)
½ cup diced cucumber
1 teaspoon garlic powder
½ teaspoon dry basil
Salt and pepper to taste
Run cold water over cooked macaroni and drain well then set aside.  In a large bowl, combine mayo, dressing, sugar and vinegar together well.  Add the next 5 ingredients then toss in the macaroni and stir well.  Refrigerate overnight or at least 4-6 hours.

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