I made the most delicious baked chicken the other night with a side of mashed potatoes / celery root and sauteed spinach and mushrooms. MMMMMMMMMM!!! So good that I forgot to take a picture before I had invaded my plate, hence the missing bite of chicken.
This chicken was made in the style of fried chicken, minus the frying, courtesy of the Neelys from The Food Network. It was soaked in buttermilk and seasonings for 5 hours before being dipped into a yummy cornflake coating and then baked for 45 minutes. The chicken turned out nice and crunchy on the outside and super moist on the inside and full of flavor. A few tiny tweaks: I added a tbsp. of Dijon mustard to the buttermilk marinade. I didn't have fresh thyme so I used dried. I also would suggest taking the chicken breast out 5-7 minutes earlier than the rest of the chicken. They need less cooking time and tend to get dry if left with the rest.
The mash was simple. I just peeled and boiled a celery root bulb and two russet potatoes. Mashed them together with a bit of milk, butter, salt and pepper to taste. The mushroom and spinach combo was equally simple. I sauteed the mushrooms first with a little olive oil, salt, and pepper then added the spinach in for two minutes, until wilted.
Comfort food at it's finest.
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