i am writing this down for scott so that he can take it on the next foodnetwork star when he decides to win the title.........(this is the original, some alterations are necessary)
soak chicken thighs in buttermilk for 12-24 hrs (use skinless boneless)
dredge in flour
dunk in buttermilk
coat with panko
fry
drain
fry tater tots (enough to cover bottom of casserole dish)
layer tater tots & fried chicken in dish
cover with shredded cheese (this time used mexican blend & mozzerella)
cut tree meat to small chunks and brown in large frying pan
add chopped onion & garlic
stir in one LARGE can cream mushroom soup (think would also use fresh sliced 'shrooms if the persons eating dish like mushrooms)
whisk in one bottle of 2buck chuck
let simmer & reduce for approximately 20 min on med-low heat
when cool pour over chicken/tot/cheese
bake covered in oven at 350 for 1hr
top with french's french fried onions and return to oven without cover for 10-15 minutes or until onions are toasted.
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