Buttermilk Chicken Tenders with Molasses gravy

from: Rachael Ray's daytime TV show
2 pounds chicken tenders
3 cups buttermilk
2 cups olive, canola or peanut oil, as needed to shallow fry
2 cups plus 3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper


Yields: 4 servings
Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.

Preheat oven to 250ºF.

Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).

While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).

Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).

When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.

Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.

Valerie's rating: *** 3 stars
Gravy was very yummy!
Andrew's rating: ***3 stars

Really good pub food dinner.

Crock Pot Tuesday: Barbecued Chicken and Cornbread Casserole

from: A Year of CrockPotting

1 pound of cooked, or practically cooked chicken, cubed or shredded (I used rotisserie chicken)
1 small sweet potato, peeled and cut in 1-inch chunks
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water

cornbread topping:
I used cornbread muffin mix instead of making my own


Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours.

Valerie's rating: **** 4 stars Yummy!
Andrew's rating: **** 4 stars

Crock Pot Tuesday: Chicken Cordon Bleu Rolls

From: The New Creative Crock-Pot Slow Cooker Cookbook

6 chicken breasts pounded into 1/4-inch thickness
6 pieces prosciutto
6 slices Swiss cheese
S&P to taste
1/2 can cream of mushroom soup
1/4 c milk
1/4 c white wine

Modifications: I used regular deli ham and a whole can of soup


Mix soup, milk and wine in small bowl
On each chicken breast, place one slice of ham and one slice of cheese; roll securing with toothpicks.
Season each roll with S&P
Place rolls in crock-pot and cover with soup mixture
Cover, cook on low 4-6 hours.

Served with: white rice, corn

Valerie's rating: *** 3 stars out of 5
Andrew's rating: *** 3.5 stars out of 5