Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Friday, July 18, 2008
Grammy's Fried Chicken
1 - 3 lb. broiler-fryer, cut up
1 cup buttermilk
1 cup all-purpose flour
1 t salt
½ t black pepper
½ t paprika
vegetable oil for frying
Place chicken in a shallow baking dish, pour buttermilk over chicken. Cover and refrigerate 2 hours or overnight. Turn once in buttermilk while refrigerated. Mix flour, salt, pepper, and paprika in a large shallow dish. Remove chicken from buttermilk and dredge in flour mixture one piece at a time. Heat oil to 350º in an electric frying pan (or large cast iron skillet as Grammy used). Fry chicken until browned on all sides and juices run clear. Drain on paper towels. Serves 4