I’ve got you pounding out a chicken breast and pan frying it to keep it nice and easy. To do this I like to put the chicken breast between two sheets of plastic wrap. Keeps things from getting too crazy. Then use a meat tenderizer to relieve your stress and pound it out. Don’t have a meat tenderizer? Try a rolling pin. That’s always fun. Seriously, why isn’t this a thing already? It’s so dang tasty I have a hard time not thinking about it. My son has the same problem. This was his favorite meal in a long time. Every time we talk about it he starts drooling and swooning. Yes, you really must try this one. Hands on Time: 20 to 30 minutesReady in: 1 hour, 30 minutes Ingredients 4 large russet potatoes2 chicken breastssalt and pepper1 cup buttermilk1 egg1 1/2 cups flour1 tablespoon cornstarch1 tablespoon paprika1 tablespoon salt1 teaspoon pepperoil for frying4 tablespoons butter1 cup shredded cheddar cheesesour creamchives Instructions
- Preheat oven to 400 degrees. Wash potatoes and wrap in aluminum foil. Bake until soft, about 1 hour. Actual baking time depends on size of potatoes and for the largest potatoes can take up to 2 hours.
- When potatoes are done, remove from oven and set aside, still wrapped in foil. Prepare the chicken by pounding out the chicken with a meat tenderizer until 1/4 inch thick.
- Prepare the dredging stations. Whisk together buttermilk and egg and place in a shallow bowl. In another shallow bowl, combing flour, cornstarch, paprika, salt, and pepper.
- Pour enough oil in a heavy skillet to generously cover the bottom of the pan. Heat to 350 degrees.
- Working one at a time, immerse the chicken into the buttermilk mixture, then transfer it to the flour mixture to coat both sides. Place in hot oil and fry 2 minutes per side. Remove and place on a paper-towel lined tray to drain.
- Unwrap the potatoes from the aluminum foil. Use a sharp knife to cut a slit in only the top of each potato. Squeeze the ends together to force the slit to bulge open. Use a spoon to scoop out the flesh of the potato into a mixing bowl, leaving enough on the edges for the skin to hold its shape.
- Stir butter and shredded cheese into the mixing bowl with the potato. Season with salt and pepper. Scoop the mixture back into each of the potato skins.
- Slice the fried chicken into strips. Stuff some of the chicken into the potato.
- Top stuffed potatoes with sour cream, chives, and remaining chicken. Δ Δ
