A Mesquite Chicken Sunday

Don’t ask why. I have no idea but recently while making Fried Chicken in the oven, a song by one of my favorite Country performers kept running through my head. We’ve all done that I’m sure, have a thought and suddenly a song is playing in your head.

Kane Brown’s Bury Me in Georgia is a tribute to his home state and expresses his final wishes to be buried in his native soil. I’ve never even been to Georgia, and yet that’s the musical score playing in my head as I served up this delicious Mesquite Chicken Supper for my family.

Bury me in Georgia
Let me rest in peace
Underneath the pines, yeah yeah, yeah
Where my roots run deep (Where my roots run deep)
When it’s my day, put me in that clay
And remember what I told you
When I die, bury me in Georgia

I guess it must be an association to the south and Sunday Supper of Fried Chicken even if you cook it in the oven. This is some of the best, most flavorful chicken yet. Yum!

Mesquite Oven Fried Chicken Thighs
8 bone-in Chicken Thighs
Salt to taste
Black Pepper to taste
Mesquite Seasoning to taste
3/4 cup Flour
3 Eggs
2 cup Breadcrumbs
2 teaspoon Mesquite Seasoning
1/4 cup Vegetable Oil
Cooking Spray

Heat oven to 350-degrees. Pour oil into a large, rimmed baking pan. Tip pan to coat evenly, set aside.

Pat chicken dry with paper towels. Season skin side of thighs with salt and pepper to taste. Turn chicken over, season under side with salt, pepper and mesquite seasoning to taste. Set chicken aside.

Place flour in a pie tin or shallow bowl. Lightly beat eggs in a second pie tin or shallow bowl. In the third pie tin or bowl whisk breadcrumbs with Mesquite Seasoning.

Dredge chicken in flour, then dip in egg, allowing excess egg to drip back into the tin. Finally coat chicken in seasoned bread crumbs. Place skin-side up in the prepared baking pan. Repeat until all the chicken has been coated. Spray with cooking spray.

Bake in the heated oven for 30 minutes undisturbed. Turn pieces over, continue to bake another 25 to 30 minutes or until cooked through. Remove from oven; drain on paper towels.

Arrange chicken on a warm serving platter. Serve alongside mashed potatoes, chicken stock gravy and buttery corn for some down-home goodness.

Buttery Mashed Potatoes with Chicken Stock Gravy
Mashed Potatoes
8 medium Russet
1/3 cup Milk or as needed
4 tablespoons Butter
Salt to taste
Black Pepper to taste

Peel and cut potatoes. Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 15 minutes.

Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully pour potatoes into colander, drain well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute.

Lightly “smash” potatoes with a potato masher. Add warmed milk, continue to mash to desired consistency.

Taste, adjust seasoning as desired. If necessary, warm gently just before serving.

Chicken Stock Gravy
4 tablespoons Butter
4 tablespoons Flour
2-1/2 cups Chicken Stock
1 teaspoon Onion Powder
Salt to taste
Black Pepper to taste
Pinch Cayenne if desired

In a sauce pot over medium heat, melt butter. Sprinkle flour over melted butter. Cook, stirring constantly, for about 5 minutes to remove raw taste from the flour.

Whisk in chicken stock and continue to cook for 5 minutes longer or until desired consistency is reached. Season with onion powder, salt and pepper. If desired, add a pinch of Cayenne for a little southern heat.

Transfer to a bowl with a ladle or gravy boat and serve. Great poured over the chicken and mashed potatoes.

Don’t forget the buttery corn. Enjoy!

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 Our soul waits for the LORD,
who is our help and our shield.
May Your kindness, O LORD, be upon us
who have put our hope in You.