My Friday night comfort food dinner was a huge success! B even said I could make it again, which is about the highest compliment he gives. I recommend everyone try it! It’s healthy, easy and oh so tasty! I made Southern Oven “Fried” Chicken and Garlic Mashed Potatoes. Hot crunchy, carby goodness! For the weight watcher fans, the whole meal was 7 points.
First let’s start the chicken. Here is your cast of characters,
1/2 cup fat-free buttermilk (I used low-fast because that is all I could find.)
2-3 drops hot red pepper sauce (I used about 8-10 drops, because I can.)
1/2 cup cornflakes, crushed (I actually used about a cup, I like the crunchies.)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken parts, skinned (I only used one pound and it was chicken tenderloins.)
4 teaspoons canola oil
First things first, preheat your oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray.
Next, combine the buttermilk and pepper sauce in a shallow bowl. On wax paper or a plate, combine the cornflakes, flour, salt and pepper.
Here is my assembly line all ready to go.
Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the canola oil. Actually forgot to drizzle the oil, my flour stayed kind of powdery in some spots. It didn’t affect the taste, but I now know why the step is in there.
My coated chicken ready to start cooking!
Bake 30 minutes; turn the chicken over. Bake until cooked through, about 15-20 minutes longer.
Would you look at that crunchy goodness!?!
Have I mentioned my little kitchen helper yet? He is wonderful! Always ready to lend a helping hand and clean up any mess I make. He even helps load the dishwasher!
Oh, were you expecting a picture of B? B was playing his Xbox in the other room.
Once you get your chicken in oven, start your potatoes. Here is your cast of characters,
1 1/4 pounds all-purpose potatoes, peeled and thinly sliced
8 garlic cloves, peeled
1 bay leaf (I only had flakes, it worked fine but was harder to pick out of the water.
1/2 teaspoon salt
3 tablespoons fat-free buttermilk (again, I used low-fat)
In a large pot, combine the potatoes, garlic, bay leaf, 1/4 teaspoon salt and cold water to cover; bring to a boil.
Everything in the pot, ready to go.
After it begins boiling, reduce the heat and simmer 10-15 minutes, until the potatoes are tender. Drain, reserving some cooking liquid; discard the bay leaf.
With a potato masher or an electric mixer at low speed, mash the potatoes and garlic with the buttermilk and remaining 1/4 teaspoon salt; thin with the cooking liquid, if needed. I had to add about 2 tablespoons of the liquid.
Yum! I added chives on top, just because I can. And it made a prettier photograph. You could also add sauteed onions to the potatoes.
I didn’t take a photograph of anything on my plate. It would have made for nice presentation, but I was ready to dig in. Be sure to let me know if you try this! I promise it’s good!
I am shocked, awed and humbled at the number of friends who are coming out to 
