Baked Fried Chicken With Cauliflower Mash

45 minutes    Southern

Baked Fried Chicken With Cauliflower Mash The recipe Baked Fried Chicken With Cauliflower Mash could satisfy your Southern craving in approximately 45 minutes. This recipe makes 6 servings with 669 calories, 67g of protein, and 30g of fat each. For $4.03 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up cayenne pepper, panko, cauliflower mash, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. A couple people made this recipe, and 19 would say it hit the spot. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Similar recipes include Sticky Honey Sriracha Cauliflower “wings” (Baked or Fried), Cauliflower Mash, and Cauliflower mash.

Baked Fried Chicken With Cauliflower Mash Instructions

  1. For marinade:
  2. Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.
  3. Whisk all marinade ingredients (except for the chicken) in large bowl.
  4. Add chicken and coat in marinade.
  5. Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.
  6. For breading:
  7. Preheat to 450F
  8. Mix breading ingredients large bowl. Place wire rack on baking sheets. Remove chicken breast from bowl and place in coating mixture. Transfer to rack. Repeat with remaining chicken breasts.- Place chicken breasts on rack and spray with olive oil .
  9. Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.
  10. For Cauliflower:
  11. Cut up cauliflower in small pieces.
  12. Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)
  13. Cook until tender.
  14. Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.
  15. In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)

Credit: – The Cooking Encyclopedia Everyone Can Edit