Yesterday my mom had her dreaded rotator cuff surgery. I knew that after fasting the night before, she would want to come home and have something good to eat, but I also knew that it couldn’t be too greasy or spicy.

When I was growing up, fried chicken and mashed potatoes were a weekly event in my house. My grandparents owned a southern cooking restaurant in High Point, North Carolina called The River Road Inn. Both my mom and my dad worked there when they were younger, so they know how to cook southern specials. In fact, when we fry chicken at home these days, my dad still uses one of the cast iron pans from The River Road Inn. He also uses the same recipe.

Since my mom couldn’t have anything fried, I decided to make her mock fried chicken done with breadcrumbs and potato chips and baked in the oven. It was quite a hit! We also made a cucumber and onion salad from the garden and sliced some homegrown tomatoes.

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“Fried” Chicken, Collards, Mashed Potatoes and Corn Bread

Serves 4

Total Cost- $4.32

Total Per Person- $1.08

Total without Sales- $14.60

Total Savings- $10.28

CHICKEN

~ 4 Boneless Skinless Chicken Breasts Super H $1.48/lb Average Retail $4.99/lb)

~ 3 tbsp mayonaisse (Publix Buy one, get one free $2.99 for 2)

~ 1 Egg (Costco 36 eggs for $1.18 $0.06/egg Average Retail $2.99/12 $0.25each)

~ 1 tsp hot sauce of choice (BIG LOTS)

~ dash of paprika, cayenne pepper, salt and pepper (BIG LOTS)

~ ½ cup milk (Costco $1.89/gallon Average Retail $3.49/gallon)

~ 1 cup Panko bread crumbs (Super H Buy one, get one free. 2/$2.99)

~ ½ cup crispy potato chips (Walmart Great Value $0.99 each Average Retail $3.99 each)

***You can use Saltines, Ritz Crackers, Corn Flakes or regular bread crumbs in place of potato chips if you prefer***

~2 tbsp flour

1. Preheat oven to 375 degrees
2. In a mixing bowl, mix eggs, milk, hot sauce, paprika, cayenne, salt and pepper.
3. In another mixing bowl, mix Panko breadcrumbs, crushed chips, flour, salt, pepper and paprika.
4. Transfer dry mix to a large plate.
5. Dip chicken breast into the wet mixture, then coat with the dry mixture.
6. Transfer coated chicken to a greased baking pan or a cookie sheet.
7. Cook for 20 minutes.
8. Flip chicken breasts over.
9. Cook for 20 more minutes.
10. Spray chicken breasts with butter spray and broil for 2-4 minutes until crispy.

COLLARDS

~ 1 bunch of fresh collards (chopped) or one bag of prechopped collards (Super H $0.99/bunch Average Retail $3.99/bunch)

~ 1 can chicken stock (Costco 12 cans for $6.99 Average Retail $1.19/can)

~ 1 ¼ cup water

~ 4 slices bacon (Publix Buy one get one Free $3.99/2)

1. In a large pot, cook 4 pieces of bacon on medium high heat for about 5 minutes and    leave them (and their grease) in the pot.

2. Add chopped, cleaned collards, add chicken stock and water and bring to a boil.

3. Reduce heat to a simmer and simmer for 1- 1 ½ hours.

4. Salt and pepper to taste.

MASHED POTATOES

~ 1 lb Idaho Potatoes peeled and cubed (Super H $0.98/ 10lb bag Average Retail $4.99/10lb bag

~ 1/2 stick salted butter (Costco 5lbs $5.19 Average Retail $2.99/lb)

~ ½ cup sour cream (Publix Buy one get one free2/$1.99)

~ ¾ cup whole milk (Costco $1.89/gallon Average Retail $3.49/gallon)

~ salt and pepper (BIG LOTS)

1. Boil potatoes until fork tender.
2. Add butter and mash.
3. Add remaining ingredients and mash
4. Salt and pepper to taste.