Crunchy Country Chicken Supper
Source of Recipe
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Recipe Introduction
Hash-Brown Crusted Chicken Breasts
Easy Cole Slaw
Chocolate Pudding with Chopped Peanuts
A bowl of crunchy cole slaw is all you need to complete this crispy
potato
and chicken combination. For dessert, some chopped peanuts sprinkled on
chocolate pudding is a family-pleasing treat.
List of Ingredients
HASH-BROWN CRUSTED CHICKEN BREASTS
Preparation time: 25 minutes
Total time: 45 minutes
4 servings
4 boneless, skinless chicken breast halves, trimmed
2 teaspoons jarred minced garlic (or 1 large galic clove, peeled and
minced)
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried thyme leaves (or Italian seasoning)
1 large onion, peeled and diced
2 eggs
1 cup all-purpose flour, divided
2 or 3 Idaho or russet potatoes, peeled (do not use frozen shredded
potatoes)
for frying CRISCO Oil
Rinse chicken. Pat dry. Place chicken breasts 3 inches apart between
two
sheets of plastic wrap or wax paper. Pound to even thickness of
1/3-inch.
Rub chicken with garlic. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon
pepper and thyme.
Puree onion, eggs and 1/2 cup flour in blender or food processor fitted
with
steel blade. Shred potatoes using large holes of box grater or with
food
processor coarse shredding disk. Add potatoes to onion mixture. Season
with
remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Pour 1-1/2 inches Crisco Oil into 10 or 12-inch skillet. Heat oil to
375ºF.
Dust chicken breasts with remaining 1/2 cup flour. Shake off any excess
over
sink or garbage can. Coat both sides of chicken with 1/3-inch of potato
mixture. Slide chicken gently into oil using wide spatula. Fry for 5 to
6
minutes, or until bottom is brown. Turn gently with spatula. Fry second
side
Remove from pan. Drain on paper towels. Serve immediately.
Note: The chicken breasts can be pounded and seasoned up to 1 day in
advance
and refrigerated, tightly covered with plastic wrap. The potato mixture
can
be made up to 3 hours in advance. Refrigerate it with sheet of plastic
wrap
pushed directly into surface to prevent discoloration.
EASY COLE SLAW
Preparation time: 10 minutes
Total time: 30 minutes
4 servings
2 tablespoons CRISCO Oil
1/4 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bag (1 pound) cole slaw mix (or shredded ) cabbage
Combine Crisco Oil, vinegar, sugar, mustard, salt and pepper in small
saucepan. Place pan on medium heat. Simmer for 3 minutes.
Place cole slaw mix in mixing bowl. Toss with hot dressing. Let stand
for 20
minutes. Serve with slotted spoon.
Note: The cole slaw can also be made up to 2 days in advance and
refrigerated, tightly covered. Drain before serving.
To test if your Crisco Oil has heated to 375:F drop a small cube of
bread
into the oil. If it is surrounded by a ring of bubbles and turns brown
in 25
to 30 seconds, the oil has reached the right temperature.
It's important to not crowd the pan with too much food when frying, or
the
food will steam rather than get crispy and brown.
Potatoes contain a lot of starch, and it is this natural potato starch
that
helps the coating to adhere to the chicken. That's why potatoes for a
recipe
like this one should not be soaked in cold water, since the starch ends
up
in the water.
Recipe
Dinner Game PlanShopping List
1. Make pudding
2. Pound chicken breasts and make potato coating
3. Make cole slaw
4. Coat and fry chicken
Jarred minced garlic
1 pound bag cole slaw mix or shredded cabbage
1 large onion
2 to 3 Idaho or Russet potatoes
Eggs
Milk for pudding
4 boneless, skinless chicken breast halves
Crisco Oil
Dried thyme leaves
All-purpose flour
Cider vinegar
Granulated sugar
Prepared yellow mustard
Chocolate pudding mix
Unsalted peanuts
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