Southern Fried Chicken

Ive been tackling all kinds of new things in the kitchen lately.  Mostly so B doesnt suffer in a few months by eating my normal (or not normal) repertoire of lunches and dinners.  So I went to my Better Homes & Garden Cookbook & found a recipe for Chicken & Biscuit Kabobs.  But instead of buying friend chicken, I decided to tackle 2 new recipes in 1 and fry my own chicken- Brine- Friend Chicken to be exact (another BH&G recipe).

It was quite the task! From making my own buttermilk (which can be done with 1 tablespoon lemon juice for every cup of milk; thanks Kate's mom), to breading the chicken & trying to keep the temperature of the oil in my pan consistent (without a deep- fryer) I had my hands full.  This ended up to be one of my favorite new things Ive tried to date.  If fried chicken wasnt so unhealthy (read: soaked in tons of oil) I would be making this more often.  But the zucchini on the kabobs makes it healthy right?

BH&G cookbook- both recipes were pretty easy

frying up the chicken (5 tablespoons of oil, yum!)

cut the raw zucchini into thin slices

cut one canister of buttermilk biscuits into halves (keep raw)

Alternate the zucchini, biscuits, & already fried chicken onto kabobs (note: do not use foil! recipe called for ungreased cooking sheet & in efforts to cut down on dishes I used foil... well they stuck! So if you use foil, spray it with cooking spray)

Cook 10-13 minutes or until biscuits are golden 

Voila! Serve with honey-butter dipping sauce (3 tablespoons of melted butter to 1 tablespoon of honey)

Here's to more good eating this week!