Friday, June 8, 2007

The Great American Meal

Mmm fried chicken. Can't say I've had the real thing within the last year, but the oven fried stuff is very tasty, so tasty I *almost* don't miss the real thing :) This is not the healthiest recipe, I think next time I want ranch flavored chicken I can make a "light" version, but this was a great splurge. I served it with mashed potatoes, a dish that I am constantly playing around with (should have made a veggie too but I was in a hurry and Tyler wasn't around to remind me to eat my veggies). There are so many great versions of mashed potatoes, it's hard to make the same kind twice. Experimenting is just so much fun :) I got the chicken recipe from the lovely Joelyn and reduced it from her party-size portion, check out her blog if you haven't already, she makes some great stuff!

Oven Fried Chicken

marinade:
6 pieces of chicken - thighs & drumsticks (I used boneless skinless chicken breasts since we are trying to eat through our freezer)
1/2 bottle of prepared ranch salad dressing
1/4 small jar mayonnaise
1/4 can evaporated milk

coating:
1/4 box of wheat or corn flakes, crushed
1 cup tempura flour (didn't have so I omitted this)
1/4 cup all purpose flour
1/2 dry packet ranch dressing

Place chicken in a large container to marinate.
In a separate bowl, combine the ranch dressing, mayo and milk.
Pour marinade over chicken to coat.
Marinate overnight.

Preheat oven to 350.
Combine coating ingredients in a shallow pan.
Dredge marinated chicken in coating mixture.
Place on lightly greased baking sheet.
Spray tops of chicken with cooking spray to add color.
Bake in preheated oven for 45 minutes to 1 hour, or when done.
Allow chicken to sit for a few minutes before serving.
Good warm or cold and can be reheated well.

Mashed Red Potatoes (recipe adapted from allrecipes.com)

INGREDIENTS

2 pounds small red potatoes, quartered

1/3 cup butter

1/3 cup milk

1/4 cup sour cream

salt and pepper to taste

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.

Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

1 comment:

Tana said...

Thanks for writing this.