Saltine Chicken Fingers Recipe

Serves 4-6

Prep time: 15 mins
Cook time: 8 mins

Ingredients:
1 lb of Chicken Tenders cut in half lengthwise
1 cup of Buttermilk
3/4 tsp of Seasoned Salt
1/2 tsp of Paprika
1/2 tsp of Granulated Garlic
1 tsp of Dried Parsley Flakes
1 Sleeve of Saltine Crackers, pulsed until coarse crumbs

Process,

1) In a bowl, toss the chicken with the buttermilk, seasoned salt, paprika, garlic and parsley flakes, cover and refrigerate for a couple of hours or up to overnight.

2) Allow your chicken tenders to come to room temperature for about 10 minutes before cooking.

3) Add about one inch of vegetable oil to a large skillet, preheat the oil over medium high heat until it’s really hot.

4) Shake as much of the buttermilk off of the chicken as you can and dredge them in the cracker crumbs.

5) Fry them in the hot oil for about 3 to 4 minutes on each side or until they develop good color and are fully cooked through.

6) Remove them from the skillet, and place them on a paper towel lined plate to absorb some of the oil.

Recipe By: Laura Vitale

Chocolate Ganache Tart Recipe

Serves 6 to 8

Prep time: 8 hrs 20 mins
Cook time: 10 mins

Ingredients:For the Crust:
1-1/2 cups of Crushed Chocolate Graham Crackers
1/2 cup of Unsalted Butter, softened at room temperature

For the Filling:
1 cup of Heavy Cream
1/4 cup of Unsalted Butter, softened at room temperature
6 oz of Semisweet Chocolate Chips
6 oz of Milk Chocolate Chips 
Small Pinch of Salt

Process,

1) Preheat the oven to 350 degrees. Spray a 9” tart pan with a removable bottom with some non-stick spray and set aside.

2) In a food processor, add the crushed cookies and butter, pulse until the mixture resembles the texture of wet sand and then press it evenly into your prepared tart pan.

3) Bake the crust for about 10 minutes, remove it from the oven and allow it to cool quite a bit. The crust will puff up as it bakes but as it cools, it will deflate.

4) Add the chocolate chips to a large bowl along with the pinch of salt and set aside.

5) In a small saucepan, add the butter and cream and heat together until the butter is fully melted and the mixture comes to a simmer. Pour mixture over the chocolate chips and allow it to sit for just a few minutes.

6) Whisk the chocolate chips and cream mixture together really well until you get a nice smooth ganache. Pour mixture into your prepared crust, pop it in the fridge and allow it to set for about 8 hours or overnight. 

7) When ready to serve, top with some sliced strawberries that have been tossed with a little grand marnier!

Recipe By: Laura Vitale