Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 tablespoon poultry seasoning
• 2 eggs, whisked
• 3/4 cup milk
• 1 cup all-purpose flour
• Vegetable oil, for frying
• Salt and freshly ground pepper
• Buttered Mashed Potatoes, recipe follows
• Sauteed Peas and Tomatoes, recipe follows
• 2 large white potatoes, peeled and cubed (recommended: Russets)
• 2 tablespoons butter
• Salt and pepper
• 1 1/2 cups fresh peas
• 1 tablespoon butter
• 1 cup diced tomatoes

Instructions

1. Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
2. Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
3. Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
4. In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
5. In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.