July 5, 2025

WEEKLY MENU 07.06.25

Weekly Menu 07.06.25 says nope to drumsticks and yes to chicken fingers~

The Weekly Menu 07.06.25 is bringing fried chicken vibes without the bones! It’s National Fried Chicken Day this week, and we love fried chicken. We just don’t like it with the bones in. Don’t tell anyone.

Fried chicken may feel like a quintessentially American comfort food, but its roots are global. The method of deep-frying chicken was brought to the American South through a fusion of Scottish and West African cooking traditions. Scottish immigrants preferred pan-frying meat without spices, while enslaved West Africans added bold seasoning and deep-frying techniques. Over time, these cultural contributions blended into the dish we now know as Southern fried chicken.

Fried chicken is a big deal

Ask ten people what fried chicken should taste like, and you’ll get ten loud, passionate answers. Some swear by cast iron and Crisco, others go full science experiment with buttermilk brines and double dredges. But nearly everyone agrees that fried chicken is one of the most iconic comfort foods in the U.S., with deep roots in Southern kitchens and family tables. It’s crispy, juicy, a little indulgent, and totes celebratory.

Here’s the thing: not everyone likes the bone-in version. (Gasp!) I know, I know, it’s supposed to be drumsticks and thighs, hot from the fryer. But in my house? That’s a guaranteed dinner flop. My people won’t touch chicken on the bone. It doesn’t matter how perfectly seasoned it is. So we pivot. We keep the crunch, keep the comfort, and skip the bone altogether.

Boneless chicken fingers might not be traditional, but they check all the boxes. They’re easy to make, fun to dip, and they actually get eaten. No negotiating. No side-eyes at the table. Just hot, golden, crispy chicken served with fries, salad, or whatever else you’ve got going. And if you’ve ever wanted to fry once and feed everyone in peace? This is the move.

Weekly Menu 07.06.25

What’s on the menu for Sunday dinner besides Fried Chicken “fingers”? We’re going with the southern feel by serving Roasted Poblano Mac and Cheese and green beans. And, we’re making the easiest ice cream treat ever for dessert – Klondike Sundaes. Perfectly portioned square treats get gussied up with some hot fudge sauce and a dollop of whipped cream.

I’m jonesing for some salmon, but Bert grunts every time I suggest it, so I’m going to make it along with something I know he’ll like better: sausage. I’ll bake up the salmon, sausage, and some spuds to serve on top of some lettuce. Everyone can use their favorite salad dressing to finish.

We’re having a Taco Pizza on Tuesday – it’s got that Mexican food feel and is super easy to put together using a tube of pizza dough.

On Friday, we’re having an Italian-themed pizza – turning a loaf of Italian bread into pizza by slicing it down the middle horizontally, and liberally covering it in sauce, cheese, and pepperoni.