Food Storage To The Rescue!

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A few weeks ago, on a Sunday afternoon, I was watching an episode of Good Eats on my DVR with my family (random I know!). It’s this show where the host Alton Brown dissects the science behind making foods like pizza, fried chicken, cookies and all sorts of other GOOD things. It kind of reminds me of a science show for kids, but the tricks and science behind it all is awesome. On this particular episode, he was sharing how to master fried chicken…. You know the kind where the crust around it is super good – JUST like the crust on Olive Garden Chicken Parmesan – A delicious piece of friend chicken breast covered in marinara sauce, cheese, and placed on top of noodles (are you drooling yet?). I looked at my husband and said – well now I know what’s for dinner.

I was missing HALF the ingredients to make the chicken turn out good…like buttermilk and eggs. NOOOOOOOO! I exclaimed. Well you’ll probably guess what I’ll say next… I used some of my everyday food storage items to replace what I was missing.

SO THIS IS THE PART – where I tell you how I changed just about everything in a recipe in order to use food storage and to make a recipe healthier.

  • He said to soak the chicken in buttermilk – so I made buttermilk from powdered milk and lemon juice.
  • He also said to dip the chicken in eggs before dipping it in the flour mixture – so I used powdered eggs and it worked!
  • He said to use white flour but I also ground up wheat and just a few corn kernels for the flour mixture.
  • He also said, if you’re looking to add any spices, put it in the egg mixture instead of the flour mixture, cause some spices tend to burn, and if it’s on the egg mixture, then covered in the flour mixture it will be protected!
  • He said to deep fry it, but I lightly coated my pan with olive oil and fried it that way.

SIDE NOTE: I also replaced regular noodles with spaghetti squash and it was SO good. In fact I’ve recently made the recipe again with two versions -one with noodles, one with spaghetti squash, and my entire family including the kids preferred the squash version!


-1 cup of buttermilk (add a tablespoon of lemon juice or white vinegar for every 1 cup of milk, or powdered milk. Sit for 5-10 minutes)
-3 Chicken breasts (I sliced them to be more like chicken fingers for faster cooking time)
-2 Eggs (2 Tablespoons of powdered eggs, and 4 Tablespoons of water)
-1 cup of white or wheat flour. Add a small amount of cornmeal for a crunch
-2 Tablespoons of olive oil
-Package of spaghetti noodles, or 1 spaghetti squash
-Mozzarella cheese
Homemade or store bought marinara sauce

Soak chicken in buttermilk (overnight is best, but if you’re like me you’ll get about 15-20 minutes in and call it good). Place soaked chicken in a bowl with eggs, cover and coat evenly. Place flour in a ziploc bag. Put each strip of chicken in the flour bag one a time shaking it so the flour mixture coats the chicken evenly. Heat frying pan and olive oil, then place chicken on – turning once half way through.

Cook noodles or spaghetti squash separately and place in 9×13 pan. Pour marina sauce over the noodles. Place fried chicken on top of the noodles. Cover with a little (or a lot) of mozzarella cheese and a little more marinara. You don’t want TOO much marinara on top because you don’t want your chicken to get soggy – remember we like the CRUNCH. Bake at 350 for 20-30 minutes and ENJOY!

Needless to say- I was so glad I had some Food Storage items to help me make this recipe.

Let us know on our Facebook wall post today, or in comments how Food Storage has rescued you. What are some typical substitutions you make?

  • Patti

    I am wondering why you threw in some corn kernels?

  • Tamara

    Great recipe! This was the first time I have tried Chicken Parmesan and we loved it. Just a little tip, try using rice flour instead of regular flour since you like it crunchy. I always use rice flour when I fry because it is extra crispy.

  • I haven’t bought eggs in over a month, since they’re so expensive right now. But I’m still doing lots of baking, because I have powdered eggs. Like you, I have also used them to help in breading chicken, etc.

    • Gina

      I just bought my first cans of powdered eggs. I can’t wait to start using them in my baking. Only thing I don’t know, once I open a can do I need to store it in the fridge?

      • You don’t need to store it in the fridge, but just be aware that once it’s opened the shelf life is reduced quite a bit. So try to rotate through it within 6-12 months.

  • MicheleDecoteau

    I just had surgery last week and my mom is helping. My friends were delivering meals during the week, but that left her on her own on the weekend. I had used my food storage to make meals in bags where the ingredients were all in a small bag – whew – that kept my family from eating nothing but pasta and sauce all weekend.

  • Lanna

    My husband was unexpectedly laid off in June 2009. We were a family of 5, and had *just* gotten pregnant, very much not expected or planned. Since I have a fairly well-stocked pantry, worrying about where the next week’s worth of meals would come from wasn’t an issue, and we actually did fine on unemployment for a while there before he found another job (just in time for me to have my first prenatal appointment at 31 or 33 weeks along!).

    • My husband has lost his job during two separate pregnancies so I feel your pain. Luckily we just adjusted to eating mostly food storage and cut our groceries down to almost nothing for a few months while he looked for a new job. Isn’t it such a blessing?

  • Bonnie

    Recently my husband and 15-year-old son hear at a church meeting that a nearby family had been challenged to live off their 72-hour or storage for two weeks. When we got home, they were talking about it. Our son said, “That’s not a challenge. That’s just the way we live.” He’s right. In the past, we have gone three months without going to a store for ANYTHING because of weather problems.

    • Wow three months without the store is impressive. I would actually kind of LIKE not having to go to the store for three months 😉

  • We also love watching Alton – it is a little like Mr Wizard & Bill Nye decided to go into cooking — you just provided the McGyver parts!

  • GrandmaLori

    I know spaghetti squash takes a long time to cook. Would it be feasible to cook it in a pressure cooker?

    • Andrea

      All you have to do is cut the spagetti squash “hot dog” style, and then put it face down in a litle water on a plate, microwave it for 8-10 minutes, and voila, you have spagetti squash. It comes out really easy, just shred it with forks, like you would chicken.

    • I cook regular squash in the pressure cooker, never tried spaghetti squash though, but I’m sure you could!

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