Coat chicken pieces with mustard-peach preserves and serve on biscuits.
Crispy chicken cutlets
(in case you don’t have any leftover fried chicken)
8 four-ounce chicken breast cutlets, cut in half crosswise
2 cups dill pickle juice from jar
2 eggs
3/4 cup self-rising cornmeal mix
3/4 cup fine, dry breadcrumbs
1/4 cup finely chopped fresh parsley
1 teaspoon pepper
1/2 teaspoon salt
1 cup peanut oil
Combine first 2 ingredients in a one-gallon zip-top plastic freezer bag. Seal bag, pressing out most of air, and chill 8 hours.
Whisk together eggs and 3 tablespoons water in a shallow bowl. Combine cornmeal mix and next 3 ingredients in a second shallow bowl.
Remove chicken from marinade, and discarding marinade. Sprinkle chicken with salt. Dip chicken in egg mixture, and then dredge in cornmeal mixture, pressing firmly to adhere.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, in batches, 2 to 3 minutes on each side or until done.
Mustard-peach preserves
1 tablespoon olive oil
1/2 medium-size sweet onion, finely chopped
1 cup peach preserves
3/4 cup chopped dried peaches
1/4 cup coarse-grained Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, 5 to 6 minutes or until onions are golden brown. Remove from heat and stir in preserves and next 4 ingredients. Cover and chill 1 hour or up to 1 week.
