Tuesday, September 12, 2017

The Zip on these Strips - Special K Chicken Strips

First off, I need everyone to know who made these strips. They are homemade from a very special person in my life, my Granddad! I swear he makes the best food. You won't have to look far for a good meal when he's around. There's always bread and asparagus to compliment anything. 

But now that that is out of the way, let's take a look at these strips. 


As you can see from the strips, the Special K cereal coating does not surround the chicken fully. In most cases, I would believe that whoever made them just didn't use enough egg before putting their stripes in the coating, BUT in this case, it works out since if the whole chicken was coated I feel like you wouldn't have enough chicken flavor to overcome the cereal. They are lovingly cooked and have a nice lightly toasted look. 


I seriously don't know how my Granddad does it, but he always has the best chicken strips. They are so tender and juicy and easy to pull apart. He swears he just uses Tyson, but next time I visit I might do some snooping. The cereal adds a different kind of sweetness than with my previous entry for Honey Bunches of Oats cereal, so it is definitely worth trying if you're looking for something different. Its a more subtle sweetness that sticks with you. There might have been some other seasonings thrown in but I just couldn't distinguish them from the overall delicious taste. I think I ended up having four of them.

Overall, next time I come for a visit I am definitely asking for a recipe! 

Friday, September 8, 2017

Potato Bacon Chicken Strips - Homemade Strips

You ever have someone coming over that you haven't seen in a while and you get so excited you want to throw a million ingredients together to cook dinner for them?

Well I have. 

This is exactly what happened when my sister came up from Oklahoma for a visit and I was SO excited to cook her a home-cooked meal that I made this:

"Haha, wOW Ellen that just looks like a mess!"
"Yes, but a delicious mess."

As you can tell from the picture, it is a bit hard to make out just what in the world is in this pan, but all will become clear as you continue reading. 

And I PROMISE you, it will be delicious. 

The very first ingredient, a staple in my opinion, are the chicken strips. They were cooked in olive oil and a bit of melted butter and chicken broth in a skillet. Seasonings include: Tarragon, 21 Seasoning Salute (from Trader Joe's), and salt and pepper. 

Half are flipped, the other half are not. Put a lid over the chicken to help cook it faster and seal in moisture. 

So while the chicken was cooking, I went "What would go good with this...?" Because I went into this with no real plan. And I thought of two things.

- and -

Now it was just getting those two things to work together. 

I knew I didn't want to mash the potatoes for various reasons, the main one being I was lazy. So instead I kept the skin on, and sliced them into pieces and threw them in with the chicken and a bit more butter and chicken broth. Put the lid on and let it cook until I could mash the potatoes with a fork.
If you zoom in you can see the delicious (and my feet/oil that is on the stove)
And then there was bacon. I figured that a bacon sauce would go great over both the chicken strips and potatoes. I grabbed what I thought would make a sauce and got to work. 

First thing is first, put some half and half or heavy whipping cream in a pot, just enough to get a shallow pool going, and add some cut up bacon. 

NOTE: If you prefer crispy bacon (I know you're out there) cook the bacon separately first, then add it to the pot.)

This is just Great Value bacon - I'm not THAT fancy.
"Oh but Ellen, you need more liquid if its going to be a sauce!"
Calm down, I'm getting there.

The secret, I have found, to any sauce is Cream Cheese. 

I mean, I put it in soups to thicken it, I make lemon pepper sauce with it all the time that goes GREAT in some green bean casserole, I used it trying to make a joke version of lasagna using lettuce instead of pasta (I am not kidding, it was a 6/10 - room for improvements) It's a staple in my fridge for about a year now. 

Anyway, melt some cream cheese in there. 

This was 16 oz of cream cheese, melted together on medium heat.
And honestly, once it is melted all you do is mix them together and that was it. You have Potato Bacon Chicken Strips ready to go.

If you have leftover sauce but not leftover chicken, you can always put it over rice and have deliciousness 2.0 in your mouth the next night. 

The taste is very much bacon until you get into the Chicken Strips. Once you are in the strips there is a slight tang from the cream cheese but a juicy strip that blends everything together so well. 

Overall - a den outta den.

 But of course, food is much better when enjoyed with the people you love <3

Ingredients used:
Chicken Strips
Cuts of Bacon
Good Ole' Russet Potatoes
Cream Cheese 
Half and Half
Chicken Broth
21 Seasoning Salute (Trader Joe's)
Salt and Pepper

Wednesday, September 6, 2017

The Zip on these Strips - The Drum Room

As you can probably tell from the picture above, The Drum Room in Oklahoma City serves two of the best things ever to be combined: Chicken and Waffles. 

The Drum Room has a great atmosphere with various different drums as decoration like snare drums, piccolo snare drums, and bongos - as well as symbols -  and having a hot sauce that is named "The Flaming Lips", paying homage to the band that started in Oklahoma, the place really ties together its theme very well. What is its theme? Drums and Drumsticks just work. 

But enough about the stuff that isn't chicken strips, we need to talk about the stuff that IS chicken strips.  


I mean, you can see just from the picture how delicious these bad boys look. They aren't like a lot of chicken strips that have that floury super crunchy look to them, but instead the breading is almost inseparable from the chicken in a golden brown beautiful color. (I'd never thought I would call a chicken strip beautiful, but it's 2017.)


Man, these truly have a unique taste. Yes they are juicy, yes they are nice and hot - the way they should be served - but they are very peppery as well. I couldn't find a single pepper flake on them, so I can only assume it's a part of the batter the chicken is coated in, and it makes for such a different experience because you just simply are not expecting it. 

To conclude, if you are ever in the OKC area these strips are definitely worth checking out. Even if you don't care for chicken strips (why are you on this blog?), their fried chicken and waffles are amazing. Of course, you can always go for the mashed potatoes too. 

The Drum Room is located at 4309 N Western Ave, Oklahoma City, OK 73118