Fried Chicken and Mashed Potatoes

4 Jan

Mashed Potatoes from http://allrecipes.com/recipe/traditional-mashed-potatoes/

  • 2 medium russet potatoes, peeled and cubed
  • 1/4 cup warm soy milk
  • 3 tbspn butter or margarine
  • Salt and pepper as desired


Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add soy milk, butter, salt and pepper; mash until light and fluffy.

Fried Chicken from http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

  • 1 broiler/fryer chicken, cut into 8 pieces
  • 2 cups soy buttermilk
  • 2 tablespoons kosher salt
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • Flour, for dredging
  • Crisco, for frying
  • 2 to 3 teaspoons white vinegar
  • Unsweetened soy milk
Add enough of soy milk to the vinegar to make one cup. Let the solution stand for ten minutes before adding to your recipe.

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough crisco (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.

 

I cannot stress how important it is to watch the temperature of your frying pan to make sure your chicken fries at a steady pace to allow the chicken to cook thoroughly. I let mine cook too fast and ended up with slightly burnt chicken. I’ve always heard that frying chicken is a delicate task, but now I know from experience.

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