FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
- Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
- For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
- Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
- Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
- Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
- Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
- Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.
Provided by ellie_
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
- To make gravy:.
- Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
- To make pototoes:.
- Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
- To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
- Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
- Rewarm gravy before serving.
Nutrition Facts : Calories 1889.4, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7
POTATO CRUNCHY TENDERS
I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal.
Provided by beccalynn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat.
- While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
- Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 34.8 g, Cholesterol 139.2 mg, Fat 25.7 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 4.9 g, Sodium 944.6 mg, Sugar 2.9 g
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
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