I've been wanting to post more regularly, but things have been hectic lately. The good news is that I made two successful parts of our Thanksgiving dinner: multi-grain rolls and gravy. The gravy wasn't healthy in the least with 2 cups or so of drippings (my mom roasts her turkey with a ton of chicken stock in the bottom of the roaster), two tablespoons of butter and two tablespoons of flour. But it tasted great.
A week or so ago I was helping my mom clean out her pantry and found a box of cornflake crumbs, which we've always used to make Crunchy Garlic Chicken. It was kind of old, but I wanted to try it in the Crispy Chicken Fingers recipe I saw. My mom already has a standard baked chicken finger recipe (a WeightWatchers recipe incidentally), but the cornflake crust sounded like an improvement.
The dish pretty much failed for two reasons: the crumbs were stale, and the chicken itself didn't have much flavor. I think it could be improved by adding a little dijon mustard to the buttermilk (like our favorite recipe does) and, of course, always use fresh cornflake crumbs. To be fair, we didn't make the sauce that goes with it. We used regular bbq and ranch to dip in.
On the upside: they were crunchy, which is where our usual recipe fails. So I think if you combine the two, you've got one tasty chicken finger.
Oh, and on the side were Alexia Sweet Potato Fries. Tasted more "fried" than the ones I make from scratch, but were just as soggy. I was hoping these would crisp up more in the oven.