-Trim the fat off the chicken breasts and wash.
-Hammer the breasts until they are flat to allow even cooking
-In a freezer bag, mix the following ingredients:
1/2 cup buttermilk
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
8-10 grinds of pepper
Once mixed evenly, add the chicken pieces to the bag and let it sit in the fridge for 20-30 minutes.
Meanwhile, evenly mix the following ingredients in another freezer bag to coat the chicken:
1 cup of dry bread crumbs
1 teaspoon garlic powder/granules
1/2 teaspoon onion powder
1 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon kosher salt
10-15 grinds of pepper
1 teaspoon California chili powder
1/2 teaspoon smoked paprika
After 20 minutes in the fridge, toss the pieces into the spiced breading bag and shake. Shake n' bake baby.
--If you have time, refrigerate for an additional 30 minutes to really get the coating to stick--
Heat oven to 400 degrees, and splash some olive oil (drizzle it down the middle) on each side. Insert pieces for 25-30 minutes on a baking sheet w/wax sheet over it (allows for turning w/o sticking)
-After 15 minutes, flip pieces.
Cube and wash 6 medium russet potatoes
Boil for 30-45 minutes or until fork soft, drain
Add 1/2 cup milk, 1 stick of butter, 1 cup sour cream, and 3/4 cup shredded cheese. If desired, add garlic powder to taste for garlic mashed.
Blend with a hand mixer until smooth. Serve...