My family settled for a time period in Macon, GA. While down there I grew to love my southern comfort food. I have worked hard learning how to cook foods that I really love without having to go out often and friend chicken is one of the hardest things to master. The reason I feel that it is the hardest is because not enough flour mixture the to over cook the chicken and its not good, under cook it and you get sick. If you bake it you lose some of the flavor, making it such a finicky meal.
I started with my chicken because I was doing oven baked "fried" chicken and it was going to take the longest.
Now for my wet ingredients. I used 1/4 cup milk, 2 eggs, salt and pepper to taste. Mix really well and set aside.
Now is the time to pull out the chicken and start the long pain staking process of pat dry roll in the flour and set aside and do the remaining.
After all of the chicken is dusted dip in the egg mixture and roll around in the flour again. Repeat with the rest.
At this point I toss into the oven and let cook at 350 for about an hour give or take depending on the size of your chicken.
Now for the mac and cheese.
I made pasta ahead of time and set aside so I was well prepared to my one hour crunch time.
I made a quick rue (1 tablespoon flour to 1 tablespoon butter) and added onion, garlic, turmeric, salt and pepper to taste. I get my sauce some what thick and then add the cheese. I love real raw sharp cheddar cheese with dubliner cheese for its bite but for this meal I used the regular cheddar found in the dairy section.
Mix it until all of the cheese is melted. Add the pasta and mix well. Then I made a quick simple salad.
This meal came to about $14 for the entire meal. This feed everyone and we had leftovers, making each serving about $2 per person.
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