Boneless Fried Chicken, Corn Casserole, and Mashed Potatoes

Today was a comfort food day. I'd been hungry for good, deep fried, rib-stickin' yumminess for a couple of days and finally after much pestering from the 12-year-old, I gave.

It was all his fault. That's my story and I'm sticking to it.

Let's start with the corn casserole. It will take the longest to make. Yes I know, it is tempting to jump into the chicken part because... mmmm... who can resist fried chicken? (Other than veggie people?)
But we must do this in order to make it come out on time and hot, right?

Stop grumbling at me and just listen. Yes you could snack on the chicken while you make the rest but then not only will you jot have enough to feed the masses but it'll be all soggy and cold by the time you're done.

Ok. See. I told you.

Onward to corn casserole. You will need a stick of butter, a can of corn, a can of creamed corn, a box of cornbread mix, a tub of sour cream, and 2 eggs.

Melt the butter and dump into and 8x8 or 9x13 pan.

Mix corn bread mix with creamed corn, corn, 1/2 tub (8oz) sour cream, eggs and mix. Pour into pan.

Throw into oven at 350 for about an hour. 

Now would be a good time to chop your taters for mashed potatoes. I generally use 2 potatoes per person as we are mashed tater-aholics. Boil them in water infused with chicken bouillon, 1 tbs butter and a couple of garlic cloves.

Now you can start on the chicken.

Start your oil heating up. Or Crisco. Crisco is even better. If you have some bacon grease, mmmmmm.

Ok. So I have this weird thing about chicken. I can't deal with veins, dark meat, tiny bones and tendons. I grosses me out. I buy boneless breasts in giant bags at Costco. They are clean and require nothing but a tiny bit of trimming and de-thawing.

This recipe requires boneless chicken breasts, about 4 large ones, into 1-2" sized pieces.

You will also need two additional containers. One with 2 eggs slightly beaten, and one with 1c flour, 1/4 c bread crumbs, 1/4 c cornmeal, pinch of salt and pepper, dash of garlic, dash of chili powder.

Dredge the chicken first in the egg.

Then through the flour mix.

The into the pan with HOT liquid cooking lubricant.

Cook each 4-5 mins per side. Wait until the oil reheats between batches, you want it hot to get crispy chicken. Set the finished pieces onto a plate lined in paper towels or a cloth towel you don't mind being dedicated for this particular task. 

Drain the potatoes as soon as they are done, or keep the liquid and freeze for things like soup or bread. 

Squish them with some milk and butter and a pinch of salt. 

Check on corn casserole. Throw in next batch of chicken.

You chicken should be done about the same time as the casserole. Take it out and let it sit for a few minutes. 

Dinner is done. Proceed to serve to the masses.

Fried Chicken

1c flour

1/4 corn meal

1/4c bread crumbs

1Tbs garlic

pinch of salt and pepper

4 large chicken breasts

2 eggs

1 bar of crisco or vegetable oil for frying.

Heat oil or crisco in heavy skillet. Mix dry ingredients. Cut up chicken into 1-2" pieces and sprinkle with salt and pepper. Beat egg slightly. Dredge chicken in egg then coat in flour mix. Fry 4-5 mins on each side until cooked thoroughly and brown. Drain. While warm, sprinkle again with a little salt or seasoned salt. 

Corn Casserole

1 box corn muffin mix

1 can creamed corn

1can kernel corn

1 stick butter

8 oz sour cream

2 eggs

Melt butter in bottom of 8x8 or 9x13 pan. Mix rest of ingredients together and spread evenly in pan. Bake at 350 for 1 hr for 8x8, 35-40 mins 9x13.

Mashed Potatoes

2 potatoes per adult. 1 per child, cut into chunks

3 Tbs butter

3 teaspoons chicken better than bouillon or 2 cubes of bouillon

4-5 cloves of garlic

1c milk

Boil potatoes in water with bouillon, 1 tbs butter and garlic. Drain. Heat butter and milk. Mash potatoes. Add milk and butter and mash some more.