Savvy with Abbie

I have never looked forward to a weekend as much as I have this weekend. I'm not sure if it was the fact that I didn't get a lot of sleep, or if it was because Jace was home sick since Tuesday or if it was because I worked more than 40 hours a week (which seems to be the norm but still an adjustment). We did an at-home COVID test for Jace on Wednesday since he had a bad cough and, of course, he tested negative. This is his 4th or 5th COVID test since school started in August. Unfortunately, the school does not accept the at-home COVID test so I had to take him yesterday to get an actual COVID test done at his doctor's office. So dumb. But anyways he did test negative of course so he will be back to school on Tuesday.  This past week I cooked a lot but didn't have a lot of time to blog so hopefully I can catch up a little bit :) This recipe is for Crispy Fried Chicken Sandwiches but we didn't have hamburger buns so we just used bread, pickles, and mayo. So good. This

Last night Kevin wasn't feeling too well so I made a quick and early dinner of fried chicken, macaroni and cheese and mashed potatoes. Although it takes about 15 minutes overall to make, we did put the drumsticks in buttermilk in the fridge for 24 hours.  I took them out of the fridge and let them sit for about 5 minutes. I poured a lot of vegetable oil in our cast iron skillet and turned to medium/high heat and let it get hot. In the meantime, we bought Dixie Fry coating mix and I put it in a separate bowl.  I "hired" Jace to help me place each drumstick in the bowl and coat it with the coating mix.  Once the fried oil is sizzling (just splash a little water on it - if it sizzles, it's ready!) slowly place each drumstick in the fried oil and let sit on one side for about 6-7 minutes.  Flip and cook for 5-7 more minutes until done on the inside and crispy on the outside.  Use tongs to take out each drumstick and serve with your favorite sides. Super easy!