Buttermilk "Fried" Chicken with Sour Cream Mashed Potatoes

By mschweickert

Ingredients

• 1 1/2 cups buttermilk
• 2 tbsp Dijon mustard
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 3/4 tsp hot pepper sauce
• 1 pkg. (4 1/2 lbs) chicken pieces,breasts cut in half diagonally and skin removed
• 5 cups corn flakes
• 1/2 cup bread crumbs
• 1/2 tsp poultry seasoning
• pinch cayenne pepper
• 2 tbsp vegetable oil
• Mashed Potatoes
• 2 lbs russet potatoes,peeled abd cut into 1 inch cubes
• 1/2 cup skim milk
• 6 tbsp reduced fat sour cream

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from tastebook.com

Preparation

Step 1

directions

1

Chicken:

2

In large bowl,whisk together buttermilk,mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and hot sauce. Add chicken (save the wings for another use) and turn to coat. Refrigerate 1 hour.

3

Heat oven to 400 degrees F. Coast a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

4

Stir together crushed corn flakes,bread crumbs,remaining 3/4 tsp salt,1/2 tsp garlic powder,the poultry seasoning,paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture,pressing to adhere.

5

Place chicken on rack and bake at 400 for 55 minutes or until a instant read termometer registers 160 when inserted in thickest part of breast.

6

Mashed Potatoes:

7

Place potatoes in a large pot;cover with cold water. Vring to a boil. Reduce heat to medium:simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.

Source: Heather Herndon

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