Yum! Delicious! Steve is working outside and will be doing it for some time. The yard, the yard, the yard. You know. The yard. I like to keep him happy with a good meal as often as possible.
This recipe is called chicken fried chicken (allrecipes.com) and calls for skinless, boneless chicken breast. I just happened to have some fillets. I thawed them and prepared this dish using gluten-free all-purpose flour instead of wheat flour and rice crackers instead of saltines. I did not have seasoned salt, so I added some dried Italian seasonings, basil, thyme, and red pepper. I pounded the fillets to tenderize and make them cook evenly. I also dipped them in flour before dipping them in the egg and the cracker mixture. I also confess that I did not have potato flakes. Ahem. My chicken fried chicken fillets were fabulous even without potato flakes. Scandalous! I am willing to believe that potato flakes may have made them even better. Try this out for yourself. I will do it again, with or without potato flakes.
Tomorrow I get a day off cooking while Steve entertains his buddies in our game room playing pool. He and four to six of his friends will have breakfast at a restaurant at 9:00 a.m. and return to the house to play pool together until mid-afternoon. I will take the opportunity to attend a Bible Study and dine with my friends.
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