Baked Fried Chicken and Redneck Potato Soup

Jammin Jays Baked Fried Chicken and Jammin Jays Redneck Potato Soup

Jammin Jays Baked Fried Chicken
4 chicken breasts, skinless, boneless, pounded thin 1/2 tsp salt.
2 tablespoon Redneck Rub
3/4 tsp pepper
1 cup flour
2 tsp paprika
1/2 stick butter
milk
Directions:
Put the chicken into a bowl of milk to soak for about 25 minutes. Put the salt, Redneck rub, pepper, flour, and paprika into a zipper bag or large bowl. Preheat the oven to 400 degrees.
Melt the butter and pour into a 9 x 13 baking dish. Make sure the bottom of the entire dish is coated with the melted butter.
Remove the chicken from the milk and shake off any excess milk, then dip (or shake) each chicken piece in the seasoning mix that’s in the zipper bag or bowl. Be sure each chicken breast is well coated with the seasoning, then place it in the baking dish.

Jammin Jays Redneck Potato Soup
A Cozy Comfort
Ingredients:
5 large potatoes peeled and diced.
3 tablespoons butter
1 large onion, chopped.
3 cloves garlic, minced.
1/4 cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
3 tablespoons Jammin Jays Redneck seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon cooked and crumbled.
Chopped green onions for garnish.
Directions:
In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened.
Stir in flour to create a roux. Gradually whisk in chicken broth, ensuring there are no lumps.
Add diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
Stir in heavy cream, Jammin Jays Redneck seasoning, salt, and pepper. Cook for an additional 5 minutes, or until heated through.
Remove from heat. Blend the soup with an immersion blender until smooth or leave chunky if preferred.
Stir in cheddar cheese until melted. Serve topped with sour cream, crumbled bacon, and green onions.