I love it when I see my kids mimic me in the kitchen. The other day my little girl took out her plastic Easter eggs and filled them with cherry tomatoes. She then pretended to crack and separate the eggs. She did one right after the other, carefully cracking the egg on the counter and separating the shells to let the "yolk" fall into the bowl.
She has watched me bake ever since she was able to sit up. I don’t let her separate the eggs because that usually means eggs on the ground or shells in the eggs. She’s more of the egg warmer. Her task is to cup the eggs in her tiny hands and bring them to room temperature. She may be passed the egg warming stage and ready for bigger and better things.
It is a good feeling to witness her copying mommy. Now I wish she’d stop copying other behaviors.
Ok, now onto the recipe. I decided to make Lemon Pepper Chicken a few nights ago. It's a very simple recipe and it's great for a crowd. I usually get my lemon pepper chicken from Wings Stop. I figured it was finally time to make my own.
Labor Day Weekend dish, anyone?
Lemon Pepper Chicken Recipe:
- 20 chicken wings or drumettes
- 2 tablespoons of salt for washing
- ½ cup corn starch
- 1 teaspoon salt
- 4 tablespoons lemon pepper seasoning
- Soak the chicken wings in water with 2 tablespoons of salt for at least 5 minutes.
- Drain and rinse.
- In a large Ziploc bag, add the corn starch, salt and lemon pepper seasoning and toss to combine.
- Add the chicken and quickly toss until evenly coated. You want to do this quickly. If you over-toss, the corn starch will clump.
- Remove the chicken from the bag and dust off excess corn starch.
- In a deep pan, heat vegetable oil on medium high.
- To test if the oil is ready, add in a small piece of corn starch. If it sizzles, then the oil is ready.
- Add in the chicken wings and cook until golden brown, approximately 10 minutes.
- Remove the chicken and drain on a plate lined with paper towels.