This photo is one of the little one's plates - I always cut the tenders from the chicken breasts as they are easier for tiny hands to grasp.
This week's Sunday Dinner is a combination of things my family loves. Declan (our 9 year-old son) could probably live on barbecue sauce; he puts it on almost everything. The rest of the family is crazy about fried chicken so I put the two together and it was a hit.
I was able to find boneless, skinless chicken breasts at Valley Farm this week for $1.99 a pound - hard to beat these days - and along with homemade breadcrumbs (I never, ever buy them) from a leftover French batard I had, this was quite the frugal dinner.
The larger crumb on these makes them crunchier but can be harder to work with. Be sure to press the breadcrumbs onto the chicken well before frying.
4 boneless skinless chicken breast halves - pounded or cut to even thickness
1/2 cup barbecue sauce
2 cups large-crumb breadcrumbs
salt and pepper to taste
oil for frying
Coat each chicken breast in barbecue sauce and then in breadcrumbs - pressing onto spots that are not covered. Fry in hot oil until golden brown on both sides - about 5 minutes each side. Drain well on paper toweling.
8 white or gold new potatoes - washed well
salt and pepper
Cook potatoes in boiling water until just tender - about 15 - 20 minutes. Grease a baking sheet with olive oil and place potatoes on sheet - several inches apart. Gently press down on each potato until they flatten slightly but do not fall apart. Salt and pepper well. Bake in a 350 degree F oven for 10 minutes - turn over with tongs being careful to hold each potato together. Bake for another 10 minutes until browned well.