Cast Iron

This old iron has served many purposes. I am sure many many years ago it was a helpful tool for the homemaker's job of ironing men's shirts.

I am so thankful for the conveniences of electricity that has made work light.

But that is not the story for today. Today, I wanted to share with you how WE use this old beat up iron.

I found this old iron about 20 years ago. It was a bit rusted up, so my hubby had it dipped so that the iron was like new again. I'm not sure what it was dipped into, but my hubby works with sheet metal and iron, so he knew how to make it look pretty.

One day while he was preparing some meat we could not find the meat pounder. So he grabbed this old iron, covered the meat with wax paper, and used it as a tenderizer. And that is how we have used it ever since.

A couple of nights ago, I needed to pound some chicken tenders for Cornflake Chicken.

The cast of characters -

Chicken tenders

after being pounded

I do not do much frying, but when we do, we use Coconut Oil

I cooked some thighs for my hubby

And here we are, ready to eat

Cornflake Chicken

Boneless Chicken breasts
2 eggs
1/4 cup milk
2 cups crushed cornflakes
1/3 cup cooking oil

Pound chicken between 2 sheets of plastic wrap or waxed paper to an even 1/2" thickness.

Whisk together eggs and milk in a shallow bowl. Crush cornflakes into a separate shallow bowl.

Heat oil in a small nonstick skillet over medium heat until hot.

Sprinkle chicken with salt and pepper. Dredge in egg mixture, letting excess drip off, then into cornflakes (you can double dip into the egg and cornflakes for a crispier coating).

Fry chicken, turning once, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.

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