I have been on vacation for quite a while. My kids started school yesterday and I wanted to treat them to a nice home cooked dinner. That being said. I have only been home a week, and I'm trying to clean up the house from traveling, and my wonderful husband didn't even do dishes while I was away for two weeks. So, I've been trying to dig out of the mess that was and is my house. I don't like having a messy kitchen, it just makes it so hard to get anything done. Especially in my small kitchen. My counter tops have been taken up with mail, dishes, trash, and just stuff... It's been fend for yourself for a few days, while I have been trying to motivate myself to get it cleaned up so I can cook again. I'm back to using plastic and paper for eating off of while I'm trying to dig my way back to normal. I think it also doesn't help that since I sold my kitchen table, I haven't replaced it yet. While I have more room, I have no space. Does that make sense? It does to me. Well. I finally broke down and made a home cooked meal. It was so tasty! I made chicken fried chicken (using chicken breast cutlets) and country green beans with bacon. mmmmm I made extra so I could have seconds and leftovers for lunch today. My husband had two pieces of the chicken. One son had two pieces too... I had one and a half. I made a total of 9 chicken fried chicken's and can I just say, some of the best yet! I think part of what helps them be so tasty is that I brined them for 1 hour before I breaded and fried/baked them. I have a recipe for brining here.
Ingredients for Chicken Fried Chicken
9 chicken breast cutlets
1 brine (can be found here)
2 1/2 cups self rising flour
1 cup corn meal
4 Tbsp seasoning of choice
1 1/2 cup buttermilk
10 shakes of tabasco sauce
3 tbsp salt (kosher)
3 tbsp black pepper
5 shakes of the cayenne pepper
oil for frying
Directions for Chicken Fried Chicken
Brine chicken cutlets in brine in refrigerator for 1 hour. Remove chicken from brine. Set aside.
Heat oil in skillet, while dredging chicken cutlets:
Flour Dredge: combine corn meal, self rising flour, seasoning of choice, salt, cayenne, and black pepper.
Buttermilk dredge: combing buttermilk, egg and tabasco sauce, mix well.
After chicken has been removed from brine, dredge in flour, then buttermilk, then flour again. Set aside.
repeat until all the chicken cutlets have been dredged.
check oil to see if it's hot enough by sprinkling a little water in the pan to see if it dances. if it dances then it's hot enough.
*My pan holds three chicken cutlets at a time.
Preheat oven to 400F.
While the chicken cutlets are frying about 3 minutes on each side. Until browned. Place foil on a cookie sheet and set aside. After removing browned chicken cutlets from oil. Place on prepared cookie sheet. Once all chicken cutlets are browned from frying. Place cookie sheet with cutlets in the oven to finish cooking for 23 minutes (depending on oven). My cutlets were moist and crispy.
In a different skillet combine 4 tbsp butter (melt) and 4 Tbsp flour, whisk and then add milk consistently mixing with a whisk until boiling and desired thickness. Add salt, pepper and seasoning to taste. Set aside until chicken cutlets are cooked through.
Remove cutlets from oven. Serve Warm/Hot. Top with gravy. Enjoy! :)
Country Green Beans with Bacon
3 cans cut green beans (do not drain)
5-6 pieces cut cooked bacon
2 tsp apple cider vinegar
4 tbsp butter
Combine all ingredients and simmer 10 minutes. (the longer the simmer, the better the flavor)
This is so tasty, I love the slight tang and flavor of bacon that are present in this dish.