Fried Chicken and Mashed Potato recipes

Fried Chicken

1lb boneless skinless chicken breast cubed

1 egg

½ cup milk

1 cup flour

Salt and pepper to taste

1-2 cups oil
cooling rack

Paper towels

Fill a skillet with oil 1-2 inches deep depending on height, heat the oil in the skillet until the oil looks wavy, Wisk the egg and milk together in a shallow bowl, combine salt, pepper, and flour in a second bowl.  Dip the chicken in the milk mixture, then dredge through the flour and place gently in the oil (gently because the oil is hot and it’ll get you good if you burn yourself).  Cook on each side for at least 5 minutes flipping occasionally so as not to burn it.  Place on cooling rack with paper towels to drain the excess oil.

Surefire Mashed Potatoes:

Who can have fried chicken without mashed potatoes and they’re the easiest things to make from scratch.

1 potato for each person plus one for the pot so for a family of 4 – 5 potatoes pealed and diced

Salt

Water

Butter

¼- ½ cup of Milk

Salt and pepper to season

Place the pealed and diced potatoes in a pot and fill with water – potatoes should be covered by at least an inch of water, add a pinch of salt for flavor, bring to a boil and cook until when tested the potatoes are smash able with a fork (about 20 minutes).  Once cooked drain and place back in the pot with about a ½ stick of butter – you can use more or less depending on how buttery you like your potatoes, once the butter melts add the milk – again depending on how much butter you use will depend on how much milk you’ll want to add.  Use a fork or pastry mixer to mash everything together – I like my potatoes a little lumpy, if you want them smooth, use a stick blender instead, salt and pepper to taste and enjoy.