Gene and I are still up to our sinuses in the respiratory infection so we're still big babies about food. We're not eating much during the day because we can't smell which equals not being able to taste which equals not being really hungry until our stomachs rumble loudly at dinner time. And then what do we want? Comfort food, of course. Last night was oven baked fried chicken and mashed potatoes.
There is no real recipe for this but I do make it a little differently, I think, than most people. It is a lighter version of fried chicken than being completely immersed, deep fried, but the object in mine isn't really so much to strip all the calories as it is to make it as tender and juicy and easy on me as possible.
Last night, I used thighs and I didn't skin them. They're dipped in salted flour and then milk and then a half flour/half bread crumb mix that's seasoned with salt, pepper, and cayenne. Then they're browned in just a couple of tablespoons of expeller pressed canola oil on the stove top before being baked in the oven at 350 degrees for 45 minutes. The outside retains the crispy while the inside is tender and juicy. This is Gene's favorite meal in the whole world.
Just in case you were wondering. Yes, I made him cream gravy with the skillet drippings to go with the mashed potatoes. Not brown gravy as we laughingly fight over with our friend from Boston. Brown gravy is for roast beef. Cream gravy is for fried chicken and mashed potatoes. She'd never heard of making gravy with cream (or milk) until she moved to St. Louis. In truth I used fat free half and half, not real cream but you know what I mean. It works and tastes the same.