Chicken Night has become a staple in the McAshan household during quarantine. I originally got the idea from our country club in Houston–every Thursday night, the club had “Chicken Night” where they would have a buffet of fried chicken, mashed potatoes, Mac and cheese, fried okra and gravy. When we moved to Austin at the beginning of quarantine, I decided to make a *somewhat* healthier version of Chicken Night at home.
I make two versions of chicken for our Chicken Nights–Honey Chipotle Chicken and Honey Garlic Chicken. I serve both our favorite salad from HEB. When I make the Honey Chipotle Chicken, I serve it with Mac and cheese and when I make the Honey Garlic Chicken, I serve it with Basmati rice.
Although these aren’t the healthiest meals ever, they are comfort foods that my husband enjoys and having a staple each week for dinner makes my meal planning a lot easier.
Since I know I’ll be making a version of Chicken Night each week, I always have Panko, HEB Basmati Rice, Annie’s Mac and Cheese, honey, San Marcos Chipotle Peppers, Crystal Hot Sauce, ketchup, liquid aminos, corn starch, chicken tenders and HEB Cracked Pepper Caesar salad stocked in my house.
The chicken recipes are pretty much the same other than the flour mixtures and sauces. To prep my tenders, I set up an assembly line starting with the pounded tenders, buttered sheet pan and three bowls for dipping the chicken in–starting with the flour mixture, the lightly beaten eggs and finally the panko.
Happy cooking friends, I hope you enjoy Chicken Night as much as we do!