Baked Fried Chicken With Cauliflower Mash

For marinade:Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces

Whisk all marinade ingredients (except for the chicken) in large bowl

Add chicken and coat in marinade

Chill overnight for more intense flavor

But if you are short on time (which I usually am) it is ok to use right away as well

For breading:Preheat to 450FMix breading ingredients large bowl

Place wire rack on baking sheets

Remove chicken breast from bowl and place in coating mixture

Transfer to rack

Repeat with remaining chicken breasts

- Place chicken breasts on rack and spray with olive oil

Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F

For Cauliflower:Cut up cauliflower in small pieces

Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)Cook until tender

Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper

In batches, place in blender and puree until smooth

(if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)