Weekend Blueberry Oatmeal Muffins

Preheat the oven too 400*F. Combine 1 cup of milk and 1 tbsp lemon juice in a bowl and set aside for 5 minutes. Add 1 cup of rolled oats and soak for 10 minutes.

Combine in a large bowl: 2 eggs, 1/2 cup brown sugar, 1/3 cup canola oil, 1 tsp vanilla, the oats mixture from above and 1/6 cup of water.

Combine well in a medium bowl: 1 cup flour, 1/2 cup whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp nutmeg.

Fold the dry ingredients into the wee ingredients in the large bowl. Add 1 cup blueberries to the batter. Mix for 10 strokes and spoon into a greased muffin pan. Bake muffins for 20-25 minutes.

Makes 12 large muffins.

Buttermilk Fried Chicken Strips



Ingredients:
2 lbs boneless, skinless chicken breasts, cut into long strips
1 cup buttermilk
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
3 eggs + 3 T milk + salt + pepper (egg wash)

Mix buttermilk, paprika, salt, pepper, garlic powder together.

Cut the chicken breasts into long thick strips. Place in a deep glass casserole dish and pour buttermilk mixture over chicken. Cover with plastic wrap and let marinade it refrigerator for at least 1 hour.

In a large deep dish, add the flour, baking powder, and spices. Stir with a fork. In another dish, add the eggs and spices to make egg wash.

Line two sheet pans with wire racks.

Remove the chicken and complete the breading process:

Place the chicken in the flour and shake off excess. Let stand on wire rack for 10-30 mins.

Dip the chicken in the egg wash. Place chicken back in the flour to coat completely and shake off excess. Place chicken on one of the wire rack lined sheet pans. (Save the other sheet pan for the baking process)

Let the chicken sit and absorb the breading for 10 minutes while your oil heats up.

Preheat oven to 400 degrees. Pour canola oil into large skillet making sure to only fill 1/2 way. I test the oil by putting the handle of a wooden spoon into the oil. Once bubbles form all the way around the handle tip, the oil is ready.

Fry chicken in batches. Cook chicken for 3 minutes, then flip and cook for 2 minutes. Remove the chicken to the clean wire rack lined sheet pan. Let the oil come back up to temperature between batches. Continue cooking all your chicken in batches.

Bake chicken tenders in the oven until cooked through. I usually bake them for 12-14 minutes when they are thick. Sprinkle with kosher salt while still hot. Enjoy!