Fried Chicken, Coleslaw and Parsley Mashed Potatoes

The coleslaw in this recipe was store bought, as it's just too much work to make it only to eat a tiny bit with one meal.  The fried chicken is simple to make and definitely an easy favorite!

FRIED CHICKEN, COLESLAW

&

PARSLEY MASHED POTATOES

Serves: 2

approx prep time: 20min

approx cook time: 30min

INGREDIENTS (Fried Chicken): 

- 2 chicken breasts
- breadcrumbs
- seasoned salt
- Cajun seasoning
- 3/4 cup canola oil

HOW TO MAKE IT:
- Butterfly the chicken breasts, so that you have one large piece of chicken, of roughly even thickness.

- Lightly wet chicken with water.

- Place chicken on a large plate.

- Sprinkle chicken with bread crumbs, seasoned salt, and Cajun seasoning, flip over and cover the other side.

- Pour oil into a large pan (Cast Iron is preferable, but stainless works as well, I recommend against using non-stick for this), until the oil is about 1/8th to 1/4 of an inch deep. Bring this up to temperature over medium heat.

- Cook the chicken in the now hot oil, for about 2-3 minutes on one side, flip, sprinkle with some of the leftover breadcrumbs. Cook 2-3 minutes on the other side, flip, and sprinkle with leftover breadcrumbs. Cook 2-3 minutes, and flip one last time.

- Remove chicken from pan and let sit on a paper towel for 30 seconds to one minute before serving.

INGREDIENTS (Parsley Mashed Potatoes): 

- 3 large white potatoes

- 3tbsp butter

- 2tbsp chopped fresh parsley

- 1 clove garlic (finely diced, or pressed)

- 2tbsp shredded Parmesan cheese
- 1 small onion

HOW TO MAKE IT:

- Chop potatoes into 1/2-3/4 inch cubes
- Finely dice onion and set aside
- Boil potatoes in water for 25-30 minutes
- After potatoes have cooked for about 15-20 minutes, add diced onion to the water and allow to cook with the potatoes for the remaining 5-10 minutes.
- Drain, and add parsley, butter, garlic and Parmesan cheese and mash until creamy.
- Serve hot, on it's own or topped with a light dusting of cheese.