4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1/4 cup butter, melted
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
6 (4 ounce) fillets salmon
3 tablespoons olive oil
Heat oil in large skillet over medium high heat. Coat chicken with butter and gently fry in oil until golden brown. Remove from skillet and put in rack and pin in hash brown.
Melt flour and baking powder into a small bowl. Stir milk and egg into flour mixture, one at a time, until well blended. Return skillet to medium heat and add butter and olive oil. Stir continuously until butter is melted and mixture is smooth.
Sprinkle salmon on various sides of the salmon strips. Place on broiler pan or rack and broil until salmon is easily flaked with a fork. Place fillets on broiler pan and fry for 1 to 2 minutes on each side. Lift fillets out of pan, place foil over the side of pan, not over the bottom. Place fillets on platter and continue cooking salmon for 2 to 3 minutes on each side.
40 min cook time is always a good target. I would double it if I could.
I added 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. parsley flakes & 1/2 tsp. salt. This is really good and very easy to make. My bread was a hit at work and I'm very pleased with the final product.
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