Gluten-Free Fried Chicken, Mashed Potatoes, & Cool Green Salad

"A good meal makes a man feel more charitable toward the world than any sermon." - Arthur Pendenys

Mmmmmm! That's the only sound I was making last night as I ate this meal! Fried chicken is one of my favorites, and this fried chicken is delicious, even if you can't have gluten.  If you're not into the meat, you could also substitute the chicken with Tofu, and make the famous 'Kentucky Fried Tofu', or veggies if you can't have soy. These mashed potatoes are delicious too - & healthier than the original variety.....Oh, and the salad's not bad either!! Cooling and delicious.  Try it all out tonight for a quick and yummy dinner!



Gluten-Free Fried Chicken
This recipe is for two people, but you can just double it, etc. if you need more.
1.  Cut up about one large free-range organic chicken breast!  Put in a small bowl & cover with almond milk.  Add salt, pepper & other spices you want to add & stir.
2.  In a large skillet, heat about 3/4 cup of peanut oil & 1/4 cup olive oil (+ more if you think you need it, or depending on the pan).
3. While this is heating up, in a small bowl, combine 1/4 cup of brown rice flour & 1/4 cup of corn flour + 2 tsp salt, 2 tsp. ground pepper, fresh chopped or dried oregano, thyme & basil.  Mix up.
Now you have 2 bowls & you're ready to start making the chicken:

4. After soaking the chicken in the liquid, dip it into the flour mixture & make sure it is coated well.  Let sit for a minute, and then add to the pan.

5. Cook until well- browned, and then flip to the other side.  Once both sides are well cooked ( as well as the middle) remove from pan & place on paper towel to drain excess oil.
MMMMMMMMM!
** To make the Kentucky Fired Tofu, Slice up Some extra firm tofu.  Dip it into almond milk, and follow the directions above, as if it were chicken.  The tofu will cook up a little faster, crispy and delicious!

Mashed Potatoes
1. Bring a large pot of water to a boil.  Once boiling, add in about 6-7 small potatoes, cut up to cook faster. I leave the skins on b/c I like the flavor, but you can remove them if you like.  Cook at a rapid boil until tender (use a fork to check if they're done).
2. Once the potatoes are cooked, drain them.  Use a masher to get them good and mashed.  Then add a few tbspns. of soy-free fake butter product, Tbsp. olive oil, 1/4 cup original almond milk, salt & pepper, and stir to combine.  Add more of anything if you taste them & they're not delicious, or how you like them!

Cooling Salad
1. In a bowl combine some mixed greens, broccoli (or other) sprouts, and 1 cut cucumber.  Add dressing ( I used honey mustard).   ENJOY!