Monday, October 12, 2009
Fried Chicken Breasts with Roasted Red Potatoes and Peppers
This was a very yummy dinner! I didn't use a recipe for the chicken but will tell you round about what I did. Sorry for no exact recipe.
I got a package of boneless skinless chicken breasts at Kroger and asked them to butterfly them (only separated completely). I hate touching raw chicken so I was thrilled that they would cut the chicken for me!
I rinsed the breasts and then put the between pieces of wax paper and pounded them a little thinner. Then patted them dry with paper towels.
In a bowl I put about 2 1/2 cups of flour and sprinkled in some italian seasoning, season salt, salt, and pepper. I didn't measure any of these just eyeballed it. Mix well.
In another bowl, I pour in about 1- 1 1/2 cups of buttermilk. Then added about 1/4-1/2 cup of buffalo sauce.
I first dipped the chicken in the buttermilk/buffalo sauce and then in the flour mixture.
In a medium nonstick skillet I had about 1/4-1/2 inch of oil heating. When it was heated I fried the chicken a few pieces at a time until done. I checked with a thermometer to make sure it was done.
This was really tasty. I think if I had thought ahead it would have been awesome to let the chicken marinate in the buttermilk/buffalo sauce mixture. And I would increase the buffalo sauce. This was so tasty!
Roasted Red Potatoes with Peppers
3 1/2 pounds of red potatoes (chunked, about 1-1 1/2 inch pieces)
3 bell peppers (chopped in large chunks, I used red, orange and yellow)
1/2 stick of butter, melted
1/4 cup of oil
1-2 tbsp of italian seasoning
salt and pepper to taste
Preheat oven to 375 degrees. In a small bowl, combine butter, oil and seasonings. Then in a larger bowl, add the potatoes and peppers. Pour oil/butter mixture over the potatoes and peppers. Toss with your hands to get well coated.
Spread out on a large heavy baking sheet. Bake covered with foil for 45 minutes. Then uncover and finish cooking for another 20-30 minutes.
On the potatoes, I actually used 1/2 stick of butter and 1/3 cup of oil. However, that was way too much. It was still yummy but I kept thinking about all of those extra calories and fat I was consuming. So I have lightened the oil in this recipe. You might could even take the butter down a little too. I will leave that up to you. :)
I felt everything was well seasoned but you could also just combine the butter and oil and then place on the baking sheet. Then you could add salt and pepper. That way each one gets enough. These potatoes and peppers are so yummy! Hope you try them soon!
I also wouldn't have thought of covering with foil the first 45 minutes so I need to credit that to The Pioneer Woman and her recipe for Roasted Garlic and New Potatoes. Don't they look yummy?
I decided to add that this meal cost me less than $5! The chicken was on sale for $1.88/lb (Total cost was almost $3), the peppers were on sale for .99 for a 3 pack at Aldi's and the potatoes were on sale for $1 a 5 pound bag and I didn't even use the whole bag. So a very frugal, yet tasty, meal!
This is being shared at Tempt My Tummy Tuesday.