OK, so remember that we describe our meals as fairly healthy. After a tough weekend working at the lake house, we decided Sunday afternoon called for some good comfort food. We settled on chicken fried chicken, fried okra, mashed potatoes, gravy, corn, and biscuits!!! This is not for the faint of heart and only prepare if you are really hungry and willing to make a HUGE mess in the kitchen!!1
You’re gonna need:
Chicken breasts
Potatoes
Cut okra (unbreaded)
Canned corn
Canned biscuits
Flour
An egg
Low-fat milk
Salt/pepper/season salt to taste
Cooking Oil
Peel the potatoes and boil them for 25 minutes. Drain water, add 2 tablespoons Smart Squeeze, salt, pepper, and mash em’ up!!! I use a hand-masher as I make an even bigger mess with an electric mixer.
Cover the chicken breasts in wax paper and pound flat with a meat hammer and set aside. I use both sides of the hammer…seems to make the crust stick better. Mix ½ cup of fat-free milk with egg and whisk until blended. Pour a bunch of flour on a plate and stir in a pinch of pepper, salt, and paprika. Heat ½ cup of cooking oil ( I use Canola) in large skillet on medium heat. Dip chicken breast in egg/milk mixture and coat with flour. Dip in milk/egg mixture again and back in flour (can I just say repeat???). Carefully add chicken beast to hot grease. Cook 4 – 5 minutes per side flipping three times until golden brown. Drain on paper towel. Drain most of grease from pan, leaving maybe 2 tablespoons. Then scrape loose all the “crusties” and add three forks of flour. Allow flour to brown like roux and then add 1 ½ cups of fat-free milk. Salt/pepper to taste and reduce to allow gravy to thicken.
Add ¼ cup of cooking oil to 10 inch skillet on medium heat. Place two cups of cut okra in mixing bowl and add two tablespoons of corn meal and one tablespoon of flour. Toss in bowl repeatedly. Add slowly to grease and stir in skillet. Sprinkle a handful of the remaining corn meal/flour mix from the bowl on top of okra in skillet. Stir occasionally for 12 – 14 minutes until corn meal starts to brown. Remove and drain in bowl lined with paper towel.
Preheat oven to bake at 425 degrees. Place canned biscuits on ungreased cookie sheet for 8 – 10 minutes until browned. Drain canned corn and add to microwave-friendly bowl. Heat on high setting in microwave until steaming.
Serve up the chicken-fried chicken, mashed potatoes, and biscuits and cover with gravy. I also top off the gravy with seasoned salt so that my tongue is numb later and I am thirsty until the next day. Add fried okra, corn, and dig in!!!! Goes well with iced tea or Diet Dr. Pepper over ice.
Enjoy and we'll head to the gym tomorrow!!!
BC
looks like gravy
ReplyDeleteOkay, Brian. You don't have to apologize for what appears to be your most marginally healthy meal yet. (but oh so good) It was my understanding that you & Tami subscribe to the 80/20 rule. 80% of the time eat healthy/20% of the time, eat anything you want. From now on, maybe you should code your meals either "80" or "20" so people will know you are not self- or otherwise- delusional. The plate looks just like Mother's. In the old days (when I was young) she would have changed a few things -- evaporated whole milk instead of fat-free in the batter AND in the mashed potatoes & gravy. The corn would be fresh or frozen from her garden. The chicken would have been bone-in from a whole chicken she had cut up. There would have been a salad & the bread would have been dinner rolls. I like your preservation of the most important things (fried, gravy, etc.) while finding ways to cut down on fat & energy expended. I am assuming by the beverage choice that you were taking a much-needed break from the lake standard practices. Love you - Big BC
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