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Recipe: Homemade Shake & Bake Chicken & Pan Fried Bacon Potatoes: Aren’t you happy? I’M BACK!


Whooooooooooooa. I don’t think I have spent this long away from the blogging world. Sorry about that boys & girls and every creature in between that checks up on me ever so often. Cause I do see these sweet ass footprints you leave behind (also known as stats thank you thank you) Seriously. What happened? Did I suddenly get a life or whaaaa?! I have been beyond neglectful!

I want to say something exciting like, oh ya I was spending some lovely time soaking up the lovely sun in Mexico with the dolphins, jealous bitches? but no, I am still here.. in Vancouver, so don’t worry. We can all eat our bucket of ice cream and continue on with our sad depressing lives together, I’m with ya here. Except I got it a lil worst, exams + new job + Christmas season! I just haven’t really had those very-bored-so-I-turn-into-food-blog moments, I mean I do but this time around it’s not really a “yeah whatever, I’ll study later”. It’s now or a fat F so yeah, bare with me.

This is my version of the shake & bake chicken. I used my own bread crumbs the Japanese version. I added Maggi Soya Sauce, salt and pepper, a lot effing garlic, garlic powder.


Use whatever ingredients you like, but I do recommend you use this. Please do not disobey me.


What I really like to do and really it’s one of my favourite ways to make these tiny potatoes whatever you call em. Are you ready?!? I boil the potatoes first. Next I’d sautee a couple bacons, after the potatoes are ready use butter to pan fry the potatoes on med heat & don’t throw the bacon fat away. Big no no. Mix the bacon fat & bacon with the potatoes. The potatoes soak up ALLLLLLLLLL the bacon fat like a freaking machine and the taste is just so awesome.


Sprinkle it with whatever you like. I like garlic powder, thyme, onions, garlic whatever herbs I have is good to go.


Potatoes does not count as a carb in my world. My world, bacon is also a dessert.

anyyyyyhoooooooow
I MISSED YOU DID!! YOU MISS ME TOO?!?! (CIRCLE YES / NO)

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3 Comments

  1. I just haven’t really had those very-bored-so-I-turn-into-food-blog moments, I mean I do but this time around it’s not really a “yeah whatever, I’ll study later”

    Just in case, were you editing this post with all your sense/awake? Just that you write

    I used my own bread crumbs the Japanese version.

    Followed by a picture of a box of packaged panko (which I find funny they have to make emphasis it is “Japanese style”. Are there non-Japanese style panko?)

    And, what about temperature? Bake for how long??? :P (Since you are Vietnamese, have you considered adding ngo gai to the “marinade”?)

    I will have to laugh at the picture of the finished result. I mean, rice, potatoes and chicken. No leafy vegetables??? :P

    I MISSED YOU DID!! YOU MISS ME TOO?!?! (CIRCLE YES / NO)

    One option missing: Who are you again??? :P

  2. Panda

    HAAHA, Kim you are just on a roll today huh? Let’s pretend nobody else including you saw that error. Typo haahha.

    OMG i LOOOOOOOVE ngo gai!!! I didn’t think about it. I just added whatever I had in my kitchen at that moment. Honestly, doesn’t really matter you can use whatever mariande but I find these bread crumbs whatever it’s called works very well.

    I deep fried mozzerella cheese with it as well. It was awesome.

    I am the one and only Fat Panda of course! :D I take that as a yes.

  3. Panda

    Oh and I baked it at 400 until the chicken was ready. I usually don’t time it…….laziness.. and just end up cutting the ugliest piece to make sure I won’t end up in the hospital hehe

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