Recipe(tried): Sunday night dinner - Chicken Fingers, Mashed Potatoes, Very Fudgy Brownies (using cake mix)

I didn't get a chance to post last night because we had some really bad thunderstorms and I had to stay off the computer. Yesterday we had a quick and easy favorite, Chicken Fingers with dipping sauce, mashed potatoes with gravy, and Very Fudgy Brownies for dessert.

Chicken fingers

4 boneless chicken breast
1 cup flour
1 tbsp. Poultry Seasoning (or more to taste)
1 tsp. cayenne pepper
1 tsp. thyme
Dipping sauce (mix equal parts honey and dijon mustard)

Cut chicken breasts into equal strips (I usually get four from each breast). Soak in buttermilk or an hour or so in the fridge (or several hours if possible). Drain buttermilk from strips, and mix flour in plastic bag with spices. Place 2 strips in bag at a time and shake gently to coat. Lay on plate when finihsed and sprinkle with Old Bay Seasoning. Pour Canola oil into Iron Skillet and when sizzling add a few strips at a time and cook until brown. Repeat until all strips are finished. Drain, and serve with dipping sauce.

Mashed Potatoes

5 medium potatoes, washed peeled and cubed
3 tbsp. Sour Cream
3 tbsp. margarine
1/3 milk
Salt and Pepper to taste

Cook potatoes in boiling water for 20 t0 25 minutes or until tender. Drain and return to pan, add sour cream, margarine, and milk and beat lightly until nice and fluffy. Serve plain or with gravy.

Very Fudgy Brownies

1 pkg. Devil's food (or chocolate) cake mix
1 small package instant chocolate pudding mix
2 cups milk
2 cups semi-sweet chocolate chips

Mix milk and pudding mixture together. Add cake mix while beating slightly. When fully mixed, blend in chocolate chips. Pour into a greased baking dish and bake for 30 to 40 minutes or until ends spring away from pan, and brownies hold shape when touched lightly in pan. (They are really fudgy so they make not look done, do not overbake!) Cut into squares and sprinkle with confectioners sugar!