I am no great chef. In fact I totally cracked up just typing that.
I remember being 17 and my mother and I living in a little 2 bedroom townhouse with very little storage room. We used the OVEN to store our sweaters… that is how often we turned it on. But there were a few things I did learn to cook well. This one by far is my favorite.
Ingredients (yes, brand specific):
First of all, for any good potato salad you must use the little red potatoes… they are SO much better than brown ones. I also like to leave the skins on. Cube up your potatoes and cover them with water. Add whole eggs to the pot and boil all together until potatoes are tender. Drain. Peel the eggs and remove the yolks. (Trash them or feed them to the dogs like I do) Cut up the eggs and add to the potatoes. Dice up the little pickles and add to the potatoes and egg. Then add mayo and mustard to taste. Voila! (I told you this was simple right!?!)
- boneless, skinless, fatless (I cut EVERYTHING white off) chicken breasts
- Vegetable or Peanut oil
I had no idea that frying chicken was a talent… I have tons of friends who say they can not fry chicken (must be a Southern thing) so I am going to break it down easy for you. First trim your chicken to be as lean as you can possibly get it. You are going to add enough calories by frying it, no need to have more. Scramble your raw eggs and dip the chicken in to coat. Then coat with Bisquick and put into deep frying pan heated to medium high. Then just let it sit for about 7 minutes or so, depending on how thick your chicken is. Use tongs to gently flip over for another 7 minutes or so. And then for good measure I flip one more time – to get the outside good and crispy. The less you move the chicken, the better it will fry. Gently remove each piece and lay on a plate covered in paper towels to absorb the excess grease. Voila!
The end result is perfectly fried chicken!
The perfect Super Simple Southern Supper – in under an hour!