Don’t you just love comfort food? Cold winter evenings call for a hearty meal. I love fried chicken, but I don’t particularly like the grease and thick coating. This is such a flavorful meal that you can whip up quickly.
My husband is king of making the best tasting mashed potatoes and he let me have a go at it. Needless to say it was delish!
- 3 chicken breasts cut in strips
- 4-5 tbs butter (melted)
- 1 c. flour
- 1/2 c. panko breadcrumbs
- 1 tbs. seasoning salt (to taste)
- 1/2 tsp pepper
- 2 tsp paprika powder
- Preheat oven to 425f
- Pour melted butter on baking sheet
- In a ziplock bag or plastic bag combine all ingredients except chicken and butter
- Add chicken to bag and mix well
- Place on baking sheet and bake for 10 minutes or until 165f internal temperature. We use this thermometer. Flip for a few more minutes to brown other side
Tip: Ovens do vary, so I highly suggest using a thermometer to prevent overcooked dry chicken
Recipe adapted from: The Recipe Rebel
Garlic Mash Potatoes
As I mentioned, my husband makes THE best mashed potatoes. His secret? A potato ricer and Yukon gold potatoes. No more mashing the old fashion way. It’s the best invention since sliced bread, at least in my opinion.
- 2 pounds Yukon gold potatoes, washed and quartered
- 4 cloves of garlic
- Kosher salt
- 1 1/2 c. heavy cream, warm
- 1 stick cold butter, cut into 9 pats
- Place the potatoes and garlic in a large sauce pan. Cover 1 to 2 inches cold water and season with a lot of salt. It should taste like salt water! Bring water to a boil and cook until the potatoes are fork-tender (about 20-25 minutes).
- Drain and pass the potatoes through the ricer.
- At the same time, bring cream to a boil in a small saucepan and then quickly remove from heat
- While the potatoes are still hot, add 1/3 of cream and butter and stir vigorously into the potatoes. Repeat until all cream and butter is well incorporated
- Result: The best mashed potatoes ever!
Recipe adapted from Food Network