Crispy chicken
When my friends and I were feeling classy, we would head over to the steakhouse shop in West End Market. Here, you could get steaks cooked to order or even fresh lobster. If you had a lot of leftover money on your meal plan at the end of the year, you suddenly had a lot of friends hankering for surf and turf. I would always order my favorite crispy chicken entrée. A juicy chicken breast on a bed of creamy mashed potatoes (real taters, not instant) smothered in gravy and topped with crispy onion straws. What wasn’t to like? I’ve tried to recreate the flavor of cooking on an open-flame grill by using a cast iron skillet.
I’m using the actual recipe for West End’s mashed potatoes, published in A Taste of Virginia Tech.
Crispy chicken
Ingredients
Scale
- 4 boneless chicken breasts with skin on
- 2 tbsp. poultry seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1/2 cup French fried onions
- 2 tablespoons of butter
- 1 pack of poultry gravy
- 1 cup of cold water
Instructions
- Melt butter in cast iron skillet. Preheat oven to 375.
- Season both sides of chicken breasts. Place skin side down on melted butter. Bake in oven until 165 degrees. Make gravy according to packet (or you could make your own from scratch).
- Mashed potatoes recipe HERE.
- Plate about one cup of mashed potatoes. Place chicken breast on top of potatoes. Cover with gravy and French fried onions.
Enjoy!
