Addictive Fried Chicken and Garlic Mashed Potatoes

Many women through the years have touted the old adage, “The way to a man’s heart is through his stomach”

I am a firm believer in this saying and here's why.

My husband works 60+ hours a week, if dinner is already prepared and he eats right away then he spends the rest of the evening in individual pursuits i.e. video games. But, if I wait until he gets home to really get in the swing of making dinner, meaning I prep everything before he gets home and I begin cooking when he gets there, he drops everything as soon as dinner is plated and can't wait to sit down to dinner at the table which gives us more family time.

My go to recipe that always calls my husband to the dinner table is Fried Chicken and Garlic Mashed Potatoes.

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Now here is how you pull off this easy and tasty meal:

Ingredients (feeds 2)

2 good size boneless skinless chicken breast

1 cup of flour

2 eggs

1/3 cup of Caldo de Tomate Con Polo Sabor

4 cups cooking oil

2-3 lbs russet potatoes

1-2 tablespoons garlic salt

¼ cup of margarine

2 cups of milk

Wash and cut potatoes into ½ inch slices. Place into a large pot and boil until fork tender.

Place oil into frying pan and turn on to setting half way between medium and high.

Trim chicken breasts to remove skin and fat then cut either into strips or smaller nugget size pieces.

Scramble two eggs in a bowl.

Place flour and Caldo into a separate large bowl and mix well.

Dredge chicken pieces in the egg and then place in the flour and coat evenly. Shake pieces slightly before removing from bowl and putting in the oil.

The oil should be hot, you can test it by sprinkling a small amount of flour onto the surface, if it begins to boil then the temperature is right.

Place strips into the oil and begun frying them, after 3-5 minutes turn the pieces over and allow to fry for an additional 3-5 minutes. (You may need to cook your pieces longer depending on the thickness of the piece, you definitely don't want to be eating raw chicken)

 Remove chicken and let the excess oil run off, either place in a colander or on a plate with paper towels. Continue to fry your chicken in batches until finished.

Check potatoes periodically to see when fork tender, when ready drain the water off and put I to a large bowl. Place butter and garlic salt into the bowl and using a potato masher to mash the potatoes.

Once you have a consistency you like, add the milk and stir. Depending on your preference you may need to add extra milk if they are too dry or less if too moist.

Now comes the best part, plate the chicken and mashed potatoes and inform the hungry masses.