In our house, there's nothing quite like fried chicken and mashed potatoes! It is a hit EVERY time and no one is ever sad about it. Howeverrrrr...my kids have been spoiled since birth and have basically always had their meat without fat and skin, so it's a process. I didn't take photos of the whole process (I was a bit busy cooking), but I'll try harder next time so you can see the process.
Bacon-Wrapped Carrots: I found this recipe online. Link here. But it was soooo yummy.
Basically, wash and peel carrots. Wrap in bacon. Sprinkle with cracked pepper and kosher salt. Bake at 400. As the bacon gets cooked mostly through, turn them over and let the other side get more crisp. Brush with maple syrup and bake a few minutes longer. If I remember correctly, these took roughly 40-50 minutes. I started with them first since I knew they'd take awhile. PS, I didn't grill mine because I'm not the grill-master at our house. Instead I broiled them for the last couple minutes to get them a bit more crisp. I'm sure the grill method gets it crispier and tastier.
Next I started on the chicken. I prep everything and lay it out before frying. I get the chicken trimmed and cut up. I beat the eggs. I get my breadcrumbs in a large bowl. I get my pan and oil ready. More instructions below.
Heather's Fried Chicken:
1 package boneless, skinless chicken breast
extra virgin olive oilsalt/pepper
I filet the breasts (to make them thinner and faster to cook) and cut off any tendon-y/weird stuff. Then I cut each of those pieces into 3rds or 4ths (depending on how big they are). After you are finished with that, crack about 6 eggs into a bowl and beat with a fork. Dip chicken tenders into the egg, then put into your bowl of breadcrumbs. Cover a bunch of pieces of chicken with breadcrumbs then place in your frying pan, already hot with some extra virgin olive oil. After you've placed enough pieces to fill your pan, salt and pepper that upper side. Fry til golden brown. Flip them over and salt/pepper the other side. Once both sides are golden brown, place in a 13x9 pan (you will finish cooking them in the oven). Continue til all pieces are in your 13x9 pan, then cook until chicken is cooked all the way through (check every 10 minutes or so until meat thermometer shows that it's done...or cut into one piece and see if the pink is all gone.).
Heather's Mashed Potatoes:
While the first batch of chicken is frying, have someone help wash and peel your potatoes (or do it yourself if you don't have a "gaggle of kids" like I've been told I have. lol). Then cut them into chunks, put them in a pot of water, and boil til cooked through. Then get back to your chicken. We don't want to forget that! After the potatoes are done, drain them. Put directly into your KitchenAid mixer and start beating with the wire beater. DO NOT ADD MILK YET! But in the meantime, heat up about 1 cup of milk with a few tablespoons of butter. After you've beaten most of the lumps out of the potatoes (do not over-beat or they will get rubbery), slowly start adding your milk with butter and salt/pepper to taste. Add more than a cup of milk if needed til the potatoes are a consistency you like. I usually add a good amount of butter. Because Midwest cooking. At the end, I'll usually add a splash of heavy whipping cream. Because Midwest cooking. And because eventually my grandma switched from milk and butter to just using heavy whipping cream. But I say why use one of those when you can use all three? ha! Good thing I don't make these toooo often!
That's basically it! You can serve with some salad and rolls if you'd like. I'm a crazy mama and don't always have time for that, so this works. People get fed and there's some protein, carbs, and veggies in there. Check, check, and check! I just feel good when we get a homemade meal these days!
Please give me some love in the comments if you found this helpful. Let me know if you have any questions and what else you'd like to see on the blog. If you share any recipes, please share my website with it. I'd be so grateful!