I did an awful job at sticking to our plan last week so pardon my repeats!
Monday - Beef Stew (Thank you Paula Deen!)
Tuesday -Hot Dogs and French Fries
Wednesday - Grilled Cheese and Soup
Thursday -Buttermilk Fried Chicken, Mashed Potatoes, Cornbread, Corn
Friday - Fish, Brown Rice, Asparagus
Saturday/Sunday - Need to go Grocery Shopping to get that far ahead!!
Buttermilk Fried Chicken
Ingredients1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
oil for frying
- Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
- Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
- Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.