What makes a party, dinner or brunch special?  As in most things in our lives it’s the little things that make all the difference.  It’s paying attention to the needs and likes of our family, friends and guests.  Noticing when they make comments about their favorite place to dine or their favorite type of food.  Taking note when their lives are full and overflowing and blessing them with a reprieve from the kitchen.

Last week I wrote about our wonderful New Year’s Day lunch at our friends home.  I enjoyed myself to the utmost and when I looked back it was because the host & hostess made us feel at home.  The day was a dreary one but because of the hospitality it was outstanding!  This week I am featuring another one of our host’s recipes.  When ours friends realized that Phillip, our son, didn’t enjoy crab legs or shrimp they prepared this delicious chicken recipe.  They kept him in suspense until we sat down to dine and the ‘special’ for Phillip was pulled from the oven.   Phillip, now fourteen, won’t tell you this, but he was made to feel so welcome because of this simple gesture.  Kids and adults alike don’t forget it when someone goes out of their way to make them feel welcome.

One thing I like to do for guests is to send home a yummy bag for lunch the next day.  If houseguests are leaving after a long weekend stay sandwiches for the road are perfect.  Sometimes if someone has stayed with us for a week I’ll send home an entrée since their home refrigerator is likely empty.

I can’t take credit for this yummy chicken recipe, I do know it will be a hit with everyone in the household.  It doesn’t sing out, ‘Captain Crunch’, there is a subtlety to the flavor.  More than anything else it’s different and the leftovers, (if there are any) will be delicious on the top of a salad the next day.  These scenarios are based upon not having a teenager at home!

Tomorrow night our family will enjoy this dish along with a couple of sides and I’ll be hoping for a ‘few’ leftovers.  Often when I fry I reach for virgin coconut oil in place of vegetable oil, which can be a good option for this recipe.  I’m not a fan of fried foods so I truly appreciate the fact that coconut oil is a good high density heat oil.  In other words it will handle the frying temperatures without turning dark brown.

This week I start the dive into recipes for the new cookbook and continual work on the home front.  Did I mention I’m also doing some subbing at school?  Yep, I should have my head examined, right?   Have a wonderful week friends and enjoy each day.  Simply yours, The Covered Dish.  www.thecovereddish.com

Planet Hollywood’s Captain Crunch Chicken

2 cups Captain Crunch cereal

1 1/2 cups corn flakes

1 egg

1 cup milk

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 pounds chicken breasts cut into one-inch tenders

Vegetable oil for frying

Coarsely grind or crush the two cereals and set aside.  Beat the egg with milk and set aside.  Stir together the flour, onion and garlic powders and black pepper.  Set this aside also.

Dip the chicken pieces into the seasoned flour.  Move around and coat well; then shake off the excess flour.  Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325 degrees F.

Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked.  3 to 5 minutes depending on size.

Drain and serve immediately with creole mustard sauce