The Night Stalkers #3
EXCERPT:
Connie eased a step back toward the door. Then another. Paps placed a hand on her arm.
“Whoa there, girl.”
His voice had been soft, but it plunged the room into sudden silence as they all turned to face her. A brother with John’s shoulders, a mother with his eyes, two sisters with his handsome features transmuted to beauty, and an old man whose gaze missed nothing.
“This…” John partly extricated himself from the women who clung to him and the brother who’d come to rest with a hand on his shoulder. The girl slid off his back to glare at Connie over his other shoulder, her arms still about his neck and shoulders clearly saying, “Mine.” A toddler, barely taller than John’s knee, clung with arms and legs wrapped around one of John’s legs.
“This is my crewmate, Connie. I asked her to come stay with us for leave. She doesn’t have any family to visit.”
They all turned in silence from facing her to John, then back. Then in a rush of welcome they stormed her until she bumped her back hard against the door.
“I’m Betsy, that big lummox’s mother. And you, Paul,” she aimed a finger at Paps’s chest in accusation, “could have come up with something better than that lame-ass story about needing to run into town right before dinner. I knew something was up. I hoped.” Then she smiled at Connie. “And that’s why I made my fried chicken. The boy has a real weak spot for it.”
Note: We aren’t a deep-fryer sort of household. I had one years ago for making egg rolls, but never used it for anything else. This is our (insanely healthier and ultra-fast) baked “fried” chicken. Chicken breasts are so big these days, each breast can feed two people with a side salad. If you have big eaters, increase to 1 chicken breast per person.
NerdGuy Tip: If you’re cooking a single breast, it can be done on a toaster oven tray. For a quick rack (if you don’t own a small one), lay down a couple of metal skewers or dinner knives brushed with oil. Or just cook it directly on a greased foil-covered tray.
Active time: 10 minutes / Cook time: 15-20 minutes / Total time: 30 minutes / Serves: 4
Ingredients for Chicken
- 2 lg. skinless, boneless chicken breasts
- Plate 1: 3/4 c. all-purpose flour (use a dinner or salad plate, or a shallow bowl)
- Plate 2: 1 lg. egg + 1 Tbsp. water, beaten
- Plate 3: 3/4 c. shredded coconut (unsweetened is better) + 3/4 c. Panko
- 1/4 c. mango chutney, General Gray’s is ideal
- 1/4 t. black pepper
- 1/4 t. salt
- Pinch of ground cayenne pepper
- Preheat oven to 450°F.
- Prepare a foil-lined baking sheet with an oiled rack.
- Cut the chicken into 1/2” thick slices on the angle against the grain.
- Lay the breast on the cutting board with the narrow end toward your knife hand.
- Starting with your knife about 3” from the thick end, cut at a shallow angle working away from the narrow end.
- Slice off successive pieces (each probably 3 – 4” across). Evenness in thickness helps, actual size doesn’t matter.
- Line up the 3 Plates above with the oiled rack in Position 4.
- Dredge the chicken in the flour, shake to remove excess.
- Dredge in egg, then in the mixed coconut and Panko until well coated.
- Place on wire rack, not touching each other.
- Bake 7-8 minutes per side until turning golden and an instant read thermometer measures 165°F.
 |