Fuel for the Fun

And we don't mean gasoline. When you're out having a good time on the boat, you work up a good appetite. So we thought we'd share some of our favorite snacks, the ones we most like to enjoy while out on the water.

Cold Fried Chicken
A yummy way to get some protein and enjoy a picnic on a boat. Requires refrigeration. 

1 (4 lb) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 tsp paprika
salt and pepper to taste
2 quarts vegetable oil for frying

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Chips and Salsa
A nice homemade salsa is hydrating and full of fresh veggies. Requires refrigeration.

2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) diced green chiles
1/4 cup thinly sliced green onion
1/4 cup chopped fresh parsley or cilantro
2 tablespoons lemon or lime juice
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon salt, or to taste

Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips. Makes about 2 1/2 cups.

Chocolate Chip Cookies
They're salty, which is good when you're sweating, and a classic dessert! Just keep them out of direct sunlight.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. [Our tip: don't over-combine the flour, and add it in larger quantities, and your cookies will be fluffier!] Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

What are your favorite snacks to bring on the boat?