Perfect proteins for every weeknight meal

EDITOR’S NOTE: Newsroom Nosh is a monthly column compiled of recipes created by the editorial staff from personal or family recipes.

Typically, I am not one for meat proteins, and I am not a huge meat eater, but this chicken that my mom makes is quite possibly my favorite; it is super easy to make, adaptable, and any side dish goes with it.

Denise’s Crunchy Chicken

1/2 package of chicken breasts or tenderloins (whichever you prefer)

2 eggs

1 tablespoon of milk

1 package of French’s Fried Onions

Salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit. If you prefer to fry your chicken, skip this step and pan fry with a hot oil once the following steps are completed.

Using a cutting board, slice and dice your chicken into bite-size pieces.

Grab a separate bowl and beat the eggs and milk together. Make sure there are no shells.

Salt and pepper both sides of your chicken. You can also use another seasoning mixture if you have one that you prefer.

Place chicken in the beaten egg mixture and make sure each piece is coated evenly on both sides.

Grab a sandwich baggie. Pour just about half of the French’s Fried Onions, or store-brand fried onions in, and close the bag. Crush with hands or rolling pin until the pieces are small. Nothing too large.

Open the bag and slowly add a small portion of the chicken, draining leftover egg mixture into the existing bowl. Place into the bag with crushed onions.

Zip the bag shut and go to town with shaking the bag, making sure the chicken is coated evenly.

Do this until all chicken is coated. Add other half of onions and crush again to coat the remaining chicken pieces.

Place chicken onto a baking sheet. My mom puts foil onto the baking sheet before placing the chicken on and the onions on the bottom get very crunchy.

Bake chicken for 23-25 minutes depending on how thick your pieces are.

Enjoy with any pasta or vegetable side for an easy dinner during the week.

-Mallorie McIlwain, mmcilwain@sungazette.com

Next to steak, venison is probably one of my favorite meats to eat. Thankfully I’m able to get some here and there from my friends and family. There’s plenty of different ways you can prepare venison, some may make it into burgers or jerky, but just having a flank steak to prepare is perfect.

Juicy Venison Steak

1 venison flank steak

1/4 cup of oil

1 onion (white)

Salt, pepper and garlic salt (for taste)

Red wine (for taste)

You’ll want to cut the venison flank steak into thin strips no more than a quarter inch wide.

In a medium-sized pan, put in roughly a fourth of a cup of oil and turn onto low-to-medium heat.

Place your venison into the pan.

Chop up an onion into small strips and add on top of the venison

You will want to put a light coat of salt, pepper and garlic salt on the venison in the pan.

Once it starts to cook, mix it around and add more salt, pepper and garlic salt to your liking.

As the venison is starting to turn brown, add in a little red wine. The combination of the red wine with the salt, pepper and garlic salt will give it a nice flavor.

When you see that the venison is done cooking, remove from the pan and enjoy.

-Jon Gerardi, jgerardi@sungazette.com


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