Chicken Fried Chicken + Mash Rutabagas


This dinner came out way better than I imagined. The chicken ends up crispy and crunchy and the gravy is smooth and creamy, a perfect match! I served it with a side of mashed rutabagas (recipe below) and roasted brussels sprouts (recipe here).

Chicken Fried Chicken

Serves 2


2-4 boneless, skinless chicken thighs

10 saltine crackers, crushed

½ cup flour

¼ tsp. baking powder

¼ cup milk

1 egg

Vegetable oil


¼ cup flour

1 ½ cup milk


Place chicken between plastic wrap and pound thin. Sprinkle with salt and pepper. Mix crackers, flour, baking powder, salt and pepper in a bowl. Mix milk and egg in another bowl. Dip chicken in flour, then in milk mixture and again in the flour mixture. Pour oil into skillet 1/2 –inch deep. Heat over medium high heat. Cook chicken for 4 to 5 minutes on each side till golden brown. Drain over a wire rack. Remove everything except 2 tablespoons of drippings. Add flour and cook for 1 minute. Add milk and stir till thick and season with salt and pepper.

Inspired by My Name is Snicker Doodle

Mashed Rutabagas


2-3 rutabagas, peeled cubed

2 Tbsp. butter

2 Tbsp. milk


Add rutabagas to water and boil for 20-30 minutes until soft. Drain and add butter, milk, salt and pepper. Mash with a fork.




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