Thursday Night Menu: Oven Fried Chicken and Garlic Mashed Potatoes

Tonight’s menu is not terribly original, I’d bet everyone’s mom has some version of this that she served – especially if you grew up in the 60’s and 70’s. This was a weekly staple of my childhood. Of course we had to eat it off the bone, we were so deprived back then.

So I offer a menu that tastes great, is easy to put together and for me,  has a lot of nostalgia.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Mashed Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 4 boneless chicken breasts*
  • 2 cups Italian breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, oil, salt and pepper and mix well. Spread Italian breadcrumbs evenly on large plate. Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge  in bread crumbs until lightly coated on all sides. Place on baking sheet. Bake  at 375 degrees for 30 minutes with foil covering the chicken, uncover and cook additional 15 minutes.

*You can substitute thighs, 2 per breast

** add more if needed

Garlic Mash Potatoes

  • 6 large russet potatoes or equivalent – washed & cut into 6-8 pieces (peeling is optional)
  • 1-3 tsp crushed garlic (depending on your taste preference)
  • 2 tbsp butter or margarine
  • ¼ cup milk
  • ¼ cup chicken broth
  • salt & pepper (to taste)

2 quart sauce pan

Add potatoes to sauce pan and cover with water, place lid on and bring to a boil. Once potatoes are fork tender, drain, add butter, garlic, salt & pepper, milk and broth. Mash until fluffy.

Shopping List:

  • 4 boneless chicken breasts (or boneless breasts and thighs)
  • 2 cups Italian breadcrumbs
  • 2 eggs
  • 1 large head Broccoli
  • 6 large russet potatoes
  • 4 large pears
  • parchment paper (my preference) or foil

Also: milk, garlic, chicken broth, olive oil, salt, pepper , and butter

Cooking Note:  When I cooked this last night,  I used my cast iron skillet.  This, while sounding like a good idea, did not work.  What works so well in other dishes to evenly bake and brown, only served to dry out the coating on the chicken,  instead of nicely browning and crisping it.

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I chose this menu because I am annoyed. I’m annoyed with KFC – they are running this horrible ad campaign that suggests cooking at home is so difficult and messy that your only option is to buy a fat and salt laden fast food meal from them. Don’t get me wrong, I love me some KFC on occasion, and if they want to tout how good it tastes, I have no problem with that, but this current campaign, well let’s just say it goes against what I’ve been trying to do for the 5 years: helping people realize cooking is fun and easy.

5 thoughts on “Thursday Night Menu: Oven Fried Chicken and Garlic Mashed Potatoes

  1. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu

  2. Hi – Thanks for the blog!

    We’re looking forward to trying this tonight. You left out the cooking temp for the chicken. We figured 350, is that right?

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  3. 375 degrees…you can go a bit higher the last 10 minutes if it’s not crispy enough for you. And thanks, I made the correction in the recipe above.

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  4. It turned out really good. I double-breaded the chicken while my wife wasn’t looking :). Next time we might add some grated Parmesan to the bread crumbs. Thanks again!

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  5. Oh, I’m so glad. I’m always nervous. Parmesan is a great idea, it’s a favorite variation. My mom makes it with rice crispies and that’s yummy, too.

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