I will admit that the big draw of this meal in our house is the chicken.
I will also admit that, when plated, this meal harkens me back to a youth I never experienced but always intrigued me from the other side of the television in the 80s.
In our house, we call this meal "1984", but for the purposes of this post and the recipe archive, we'll call it what it is.
Oven fried chicken with cornflake crust and mixed mash
Oven Fried Chicken with Cornflake Crust
Ingredients
One whole boneless skinless breast of chicken, sliced into two breast halves
1 cup of cornflakes, crushed
1/3 cup flour
1/4 t cayenne pepper
1/3 cup milk
Kosher salt
Pepper
To make
Preheat the oven to 365.
Spray down an 8X8 glass dish with whatever cooking spray you like.
Tenderize the chicken breast until it's about 1/4 inch thick and flat.
Mix flour, cayenne and however much salt and pepper you like in a bowl. Then put the milk in another bowl and the crushed cornflakes in YET another bowl.
Coat each chicken breast in flour, then dip it in milk, then coat it with the crushed cornflakes. Put them in the dish together and bake for 20-30 minutes or until they reach 160 degrees.
Remove from the oven and serve with the other 1984 side dishes and a tall glass of milk if you want to be authentic.
Mixed mash
Ingredients
One whole boneless skinless breast of chicken, sliced into two breast halves
1 cup of cornflakes, crushed
1/3 cup flour
1/4 t cayenne pepper
1/3 cup milk
Kosher salt
Pepper
To make
Preheat the oven to 365.
Spray down an 8X8 glass dish with whatever cooking spray you like.
Tenderize the chicken breast until it's about 1/4 inch thick and flat.
Mix flour, cayenne and however much salt and pepper you like in a bowl. Then put the milk in another bowl and the crushed cornflakes in YET another bowl.
Coat each chicken breast in flour, then dip it in milk, then coat it with the crushed cornflakes. Put them in the dish together and bake for 20-30 minutes or until they reach 160 degrees.
Remove from the oven and serve with the other 1984 side dishes and a tall glass of milk if you want to be authentic.
Mixed mash
Ingredients
3 small red potatoes, peeled and quartered
1 medium celery root, peeled and cut into same size pieces as your potatoes
2 T butter or margarine
Kosher salt
Pepper
Bring a pot of salted water to boil while your chicken's in the oven and drop in the potatoes and celery root. Allow it to boil until you can easily pierce a potato or celery root chunk with a fork. Drain the pot of water and return to the stove. Turn off the heat. With your potato masher, mash it all up and then add the butter. Continue to mash until it's smooth and then add salt and pepper to taste.
If you choose to go the add hard boiled egg pieces route, you may add them now, but I will not. That's just not my thing.
3 small red potatoes, peeled and quartered
1 medium celery root, peeled and cut into same size pieces as your potatoes
2 T butter or margarine
Kosher salt
Pepper
Bring a pot of salted water to boil while your chicken's in the oven and drop in the potatoes and celery root. Allow it to boil until you can easily pierce a potato or celery root chunk with a fork. Drain the pot of water and return to the stove. Turn off the heat. With your potato masher, mash it all up and then add the butter. Continue to mash until it's smooth and then add salt and pepper to taste.
If you choose to go the add hard boiled egg pieces route, you may add them now, but I will not. That's just not my thing.
Keep covered in the pot until ready to serve.
Peas and carrots
Ingredients
2 cups of peas
6 carrots, peeled, cut into coins
Water
To make
In a microwavable container, add about 1/4" of water and your sliced carrots. Cover loosely. Microwave on high for approx 2 minutes.
When the carrots are done, pour the peas in the container and stir it up a bit. Put the cover back on and put the covered dish back in the micro. The residual steam and heat will warm your peas.
When the chicken's done, plate it accordingly and watch the last half of Sixteen Candles.
6 carrots, peeled, cut into coins
Water
To make
In a microwavable container, add about 1/4" of water and your sliced carrots. Cover loosely. Microwave on high for approx 2 minutes.
When the carrots are done, pour the peas in the container and stir it up a bit. Put the cover back on and put the covered dish back in the micro. The residual steam and heat will warm your peas.
When the chicken's done, plate it accordingly and watch the last half of Sixteen Candles.
Good eating, friends.
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