Finger Eatin’ Good

Shannon made dinner tonight. It's been a while since we've really done any cooking together since I've kind of taken reign of the kitchen over the last 10 months. We had Parmesan Chicken Strips with Buffalo Ranch Sauce. Breading chicken with Parmesan instead of bread crumbs is one of those tricks we picked up while low-carbing and I must say I prefer it. Parmesan gets crispy just like the crumbs, except it also has a lot of flavor.

I'll let you in on a secret, the buffalo ranch sauce was actually hot sauce mixed with ranch dressing. However, since we made Ranch Dressing previously, I figured I'd include a from scratch recipe in case anyone's feeling particularly ambitious. These chicken strips would have been great with Basil Mayo as well, but the combination of hot sauce and ranch gives a nice illusion of eating Hot Wings in every chosen bite.

To accompany this, we had some pickles and carrots, as well as some Homemade Potato Chips. This time we made the chips in the oven instead of in a frying pan. Just drizzle with a bit of olive oil and pop in there until they crisp up.