Believe it or not, that is a message that my friend got on her iPhone from Siri. (Siri is the intelligent personal assistant and knowledge navigator app for Apple iPhones, iPads, and iPods.) Apparently, she was dictating a text message and Siri cut her off with the above quote. I didn’t even know that the iPhone could do that! I thought it was hilarious.
You see, Ellie is a talker. She is an adorable, lovely woman with the gift of gab. She will explain a story from beginning to end and not leave out any details no matter how small or irrelevant. She is funny and wonderful. Apparently her iPhone thinks that she’s long-winded. And just to prove a point, not only did Siri send her one message, but when the first one had no effect, Siri sent her another one!
“My great-grandfather used to say to his wife, my great-grandmother, who in turn told her daughter, my grandmother, who repeated it to her daughter, my mother, who used to remind her daughter, my own sister, that to talk well and eloquently was a very great art, but that an equally great one was to know the right moment to stop.”
– Wolfgang Amadeus Mozart
Who comes up with these ideas? Geniuses, that’s who!
- 4 boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup milk
- 1-1/2 cups flour
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1 teaspoon dried parsley
- canola oil, for deep-frying
Cut chicken breasts into pieces that are roughly 1″ in size.
In a small bowl, whisk together eggs and milk. In a medium bowl, combine flour, panko crumbs, and all spices. Mix until well combined.
Begin by dipping the chicken pieces into the egg mixture and then transfer the chicken from the egg mixture to the flour mixture and toss until completely coated with seasoned flour. Remove the chicken from the flour mixture and set on a baking sheet or plate and continue until all the chicken pieces are coated.
Pour oil into a medium-sized, high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat oil to 375 degrees. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5 – 7 minutes. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
Carefully drop the chicken pieces, 8 to 12 pieces at a time, into the hot oil and fry for 3 to 4 minutes until browned and cooked through. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain slightly before serving.
You can easily double or triple this recipe and freeze some for those crazy, busy weeknights when you only have 20 minutes to put dinner on the table.
Place cooked, cooled popcorn chicken in a single layer on a baking sheet and place in the freezer for 1 to 2 hours. Once frozen, remove the popcorn chicken from the baking sheet and place in freezer safe Ziploc bags. Return to the freezer for future meals.
Place frozen popcorn chicken in a single layer on a baking sheet, and bake at 350 degrees for 15 to 20 minutes, stirring once or twice, until heated through.
Honey Dill Sauce
- 1/2 cup mayonnaise
- 2 tablespoons liquid honey
- 1-1/2 tablespoons fresh dill, finely chopped
Mix all ingredients in a small bowl and refrigerate until ready to use. Honey dill sauce will keep in the refrigerator, in a sealed container, for up to 3 weeks.
I prefer fresh or frozen dill, but you can also use dried dill in a pinch.