Are you a “blender” or a “separator” when it comes to your dinner plate??
I ask the question because some folks can’t stand for foods to touch, but I am definitely a blender. I love to take a tiny bit of all my foods and incorporate them into one mouthful.
If you see me at Thanksgiving, my fork will have turkey, stuffing, both kinds of potatoes and a dab of cranberry sauce. I have a big mouth and a large fork, in case you’re curious how I manage to get all that in one bite.
The dish I’m blogging about today was created after the fabulous restaurant where I work made up their version of the chicken bowl.
It was first brought to public attention by a very popular fast food chain that is famous for their secret chicken recipe. Any guesses??
Maybe this will help…
Look familiar at all??
Actually, it might be best if mine looked nothing at all like theirs.
Our chefs made it a little different than the original because that’s the right thing to do. Then I made it my own by changing a few key ingredients, but still giving credit for the idea to our kitchen staff and the originator who shall remain nameless because it is SO obvious, plus I don’t like fast food and I won’t promote it here.
Just know that I’m not claiming this as an original by any means. But, long before people were slinging this out drive through windows; many of us were making it happen on our own plates any time we had a meal of meat, mashed potatoes, gravy and corn.
This recipe is pure comfort, and will be a “go to” meal when I am sick or just feeling like a taste of tradition. When I was little, I always mixed my corn and mashed potatoes. Who knew a bit of cheese and a bite of chicken would do so much for that combo??
This recipe could easily be made from leftovers or with store bought chicken strips, etc.
I chose to make it pretty much from scratch top to bottom. You read and know me. You know how I am about my food. It just matters.
If you are low carb or Keto, this could easily be converted to suit those plans. In fact, I’ll probably do that at some point myself.
This will be enough for 4-6 meals.
Feed people, or enjoy it twice, but either way it will generate 4-6 smiles.
What You Need:
2.5 lbs redskin potatoes, washed and eyes removed. I like skin on them, but that’s up to you.
1/2 stick of butter
1/2 c heavy cream or milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Chicken Gravy: I’ve used this recipe for 25 years. Easy peasy.
Fried Chicken Strips or Bites:
2.5 lbs of boneless skinless chicken breast, cleaned and fat trimmed.
2 c flour
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp salt
2 tsp black pepper
2 tsp dry mustard powder
1 tsp paprika
2 eggs, beaten
1 Tbsp your favorite hot sauce. This is mine
You will also need oil for frying the chicken.
The Rest Of It:
2 c sweet corn, either frozen, canned or grilled fresh and cut off the cob.
1/4 c finely diced red onion
1 c shredded sharp cheddar cheese
A bit of scallions for color if you wish.
What You Do:
I make the chicken and mashed potatoes both at the same time. It’s easy to keep them both warm in the oven if need be, so I get them out of the way.
Quarter your potatoes and place in a large kettle or Dutch oven.
Cover with water completely, add salt to water and bring to a boil.
Boil until fork tender.
Drain potatoes in a colander.
Add cream or milk and butter to the pot.
Return potatoes to pot, add the seasonings, and mash or whip them how you like. I’m a savvy gal, myself, so I like them a tad bit lumpy.
When the potatoes are working, prepare the chicken by cutting into strips or into cubes.
Heat oil to 375° either in a sturdy pan or deep fryer.
I made strips because I’m not fond of handling raw chicken any more than necessary.
Put the eggs and hot sauce in a pie plate or a bowl.
Put flour and seasonings in a gallon bag or in a container with a top for dredging the chicken.
With kitchen gloves on, place handful of chicken into the egg and hot sauce mixture.
Remove and place in flour dredge, shake and coat all the chicken.
Drop into fryer basket or pan.
If using a deep fryer, it cooks pretty fast, so watch for it to float and turn golden brown. Usually 5-8 minutes will do it, depending on thickness of chicken.
If you are using a skillet, cook 4 minutes, turn and cook 3 more minutes or until brown and juice runs clear.
Remove from fryer or pan and drain on paper towels.
They should look like this…
Gravy: I just make this happen while everything else is going on, but if you are new to cooking or worried about doing so many things at once make the gravy ahead of time using the recipe above or your favorite.
Heat the corn in a small pan or microwave.
Ok, now that everything is hot and steamy, place a pile of the potatoes in the bottom of a bowl.
Use the back of the spoon to make a center well.
In the well, layer your corn, cheese, chicken, gravy. Or tackle that any way your heart desires.
Sprinkle with onions and/or scallions.
Get all up in that bowl.
See what I mean about getting a bit of everything on the fork?? Total palate rave.
Alright, you guys. As this goes live I’ll be on the annual hiatus from social media and on a screen time decrease routine.
I digitally detox from time to time, because as a creative person, I like to get a break from other people’s thoughts and all the social stimulus.
The line between original ideas and newsfeed inspiration becomes very cloudy when we spend too much of our time in cyberspace being fed others ideas. I don’t like that.
I’ll do my best to get recipes here on Sundays during my break, but if I don’t; just know I’ll be back soon with fresh goodies and some new energy.
Love, Peace and Bacon Grease, Cookers!!
cHELLe ON WHEELS ©️2019
Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.