Chick-N-Little
Chick-N-Little Restaurant in Abingdon
401 W Main St, Abingdon, VA 24210
Monday: 8AM-3PM | Tuesday: 8AM-3PM | Wednesday: 8AM-2PM | Thursday: 8AM-3PM | Friday: 8AM-3PM | Saturday: 8AM-2PM | Sunday: Closed
America/New_York time zone
4.5 average rating from 270 reviews for Chick-N-Little
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Business Name: Chick-N-Little
Address: 401 W Main St
Abingdon
Virginia
24210
US
Abingdon
Virginia
24210
US
Pan-Seared Rib-Eye Steak with Garlic-Herb Butter (Thermometer-Confirmed Doneness)
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Elegant Burrata Salad with Roasted Vegetables, Herbs, and Balsamic Glaze
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For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
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* If chicken tenders are not available, purchase chicken breasts and cut into strips.
Rinse chicken; pat dry. Place in 8-inch square glass baking dish.
Combine salt, parsley, sage and thyme. Sprinkle over chicken. Toss to coat.
Heat oil in deep skillet on medium heat.
Combine muffin mix, onion and basil in small bowl. Add milk. Stir until well blended. Coat chicken with batter.
Drop pieces, 4 at a time, into hot oil. Fry for 2 minutes. Turn. Fry for 1 to 2 minutes or until no longer pink in center. Place on paper-towel lined plate. Keep warm until all chicken is fried.
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