Tom's Fry and Bake Chicken with mashed potatoes and corn on the cob

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I know its been forever since I blogged a dinner. I've been making the same stuff over and over again because I've been too tired to cook anything interesting or have time to find something interesting to make. I'm hoping that some time before the wedding I'll get my cooking groove back and pay more attention to this blog!

I've never been a fan of most fried or breaded foods. Fried, because I know its unhealthy and I'm not a big fan of oil other than olive oil and breaded because unless its cooked right, it ends up soggy. Ick! But Tom created a fried and baked chicken recipe that he's also used on pork chops and I like it.


Tom's Fry and Bake Chicken
Source: Tom
Servings: 3
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Ingredients:
    • 3 boneless skinless chicken breasts
    • 2 eggs
    • 3 tbsp. hot sauce
    • 1 tbsp. A1 sauce
    • 2 cups Panko unseasoned bread crumbs
    • salt and pepper
    • vegetable or canola oil
Directions:
1. Preheat the oven to 450. 
2.  In a large sized bowl beat two eggs. Add hot sauce and A1.
3. In another medium sized bowl add the bread crumbs, salt and pepper.
4. Marinate the chicken breasts in the egg mixture while you are preparing the potatoes or other sides.
5. In a large pan pour in oil until its about half way up the pan.
6. Heat over medium. Once the oil is hot, dip each chicken breast in the bread crumb mixture, coating both sides as best you can. Put the chicken breasts in the pan.
7. Cook the chicken for about two minutes on each side or just until the bread crumbs are golden.
8. Transfer the chicken to a baking dish sprayed with cooking spray and bake for 15-20 minutes or until the chicken is cooked through, 165 degrees.

Mashed Potatoes
Servings: 3 or 4
6 small baking potatoes
1 tbs. and 1/2 tsp. salt, divided
1/2 cup light cream
2 tbs. butter
Directions:
1. Peel the potatoes and cut into small chunks.
2. Fill a medium sized pot with water and 1 tbs. salt. Add potatoes and bring to a boil.
3. Once potatoes are fork tender, about 12 minutes, remove from heat and drain the water.
4. Add butter, salt and light cream. Mash the potatoes until creamy and all chunks are gone.

Corn on the Cob
1. Shuck the corn, remove the green husk and all of the fine hairs.
2. Break off the end of the corn.
3. In a large pot add the corn and 1/2 cup of sugar.
4. Heat to medium and bring to a boil. Let boil for 2-3 minutes and then remove the corn from the heat.

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