A meal with a little southern hospitality…


A meal with a little southern hospitality…


Well, I don’t know about your toddlers, but mine seems to live mostly off of sunshine and water these days.  To a mom that cooks a lot (read: slaves in the kitchen for what seems like hours on end… okay, that’s a bit dramatic!) this is so incredibly frustrating.  Plus, I HATE wasting food! A bit of background on the meal – probably not your usual feast, but I am married to a Texas who misses southern food, so fried chicken, green bean casserole and biscuits is a super treat.  I left out the country gravy, but you can visit your neighborhood spice aisle for a little package if you are a fan (which I am not!)  This is a great alternative to a high calorie southern meal.

Basically, when both Daddy & Daughter inhaled this meal, I thought I better post it! Don’t forget that the chicken is best if soaked in buttermilk mixture overnight. You can make the biscuit batter and casserole the night before too!

Cheddar Herb Buttermilk Biscuits
1 3/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/2 cup (very cold) butter cut into 1/2 inch pieces
1 cup fresh thyme leaves
3/4 cup buttermilk

Preheat Oven to 425F

Use food processor to pulse together flour, baking power, soda, salt & sugar.  Add butter and cheese and pulse until it forms small pea-sized pieces. Add thyme and buttermilk and pulse until batter is just combined and sticky.

Drop a quarter cup of dough (per biscuit) onto a greased baking sheet.  Recipe makes 12 biscuits.

Bake 15-18 minutes until golden brown.

Crunchy Oven “Fried” Chicken
1 1/2 cups buttermilk
2 tsp salt, divided
2 tsp hot sauce, divided
1/2 tsp pepper
8-12 chicken breasts (the left overs are AMAZING!)
2-3 cups crushed cornflakes (you can buy them crushed near breadcrumbs & panko breading)
1 tsp garlic powder
2 eggs
1 tbsp Dijon mustard
1/4 cup flour

Combine buttermilk with 1 tsp salt, 1 tsp hot sauce and 1/4 tsp pepper in a larger ziplock or container.  Refrigerate overnight (or at least 3 hours)

Heat oven to 400F.

Mix cornflakes, garlic powder and remaining salt and pepper in a wide bowl.

In a separate bowl whisk together eggs, remaining hot sauce and mustard.

Place flour in another resealable bag.  Remove chicken from buttermilk, allowing excess to drip off.  Toss chicken in flour and then dredge in egg mixture. Next, turn chicken in cornflake mixture until well coated.

Set chicken on a stoneware sheet or on a greased rack (cookie cooling rack would work) over top of a sheet pan.  Bake 40 minutes or until golden brown.

Green Bean Casserole
2 cans cream of mushroom soup
1-2 cups cheddar cheese
1 package of frozen green beans

Mix all 3 ingredients together and place in a greased pyrex dish.  Cook for 30-40 minutes, lid on, at 350F.


Note: If you are cooking all of the dishes together in one oven, I would suggest cooking the biscuits first, then turn down the over and start the casserole for about 15 minutes and then turn the oven back up to 400 for the chicken and take the casserole out 15 minutes into chicken cooking time.

If you tried this recipe with your own family – we would love your feedback! Have a kid-favorite recipe?  Send it to carol@mommyconnections.ca




Leave a Reply

Your email address will not be published. Required fields are marked *

Give your inbox a dose of delight.

Sign up to receive helpful parenting info, program updates, contests, and special offers - right in your inbox.

Let’s be friends!

Join us on Instagram for the latest Mommy Connections news, promos and updates.