Southern Fried Chicken With Buttered Mashed Potatoes And Sauteed Peas And Tomatoes Food

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

FRIED CHICKEN AND MASHED POTATOES

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.

PAN SAUTEED BUTTER CHICKEN AND POTATOES

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• Season the chicken thighs with salt and pepper, to taste. In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine. Add garlic and thyme and cook until the butter is slightly browned. Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden. While the skin is crisping up, spoon the hot butter/oil over the thighs. Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over. Continue cooking for another 5 minutes to sear the meat. Put in the oven and roast for approximately 10 to 15 minutes. Depending on how large the thighs are, check for doneness.
• Potatoes:
• Have an ice bath ready before beginning. Bring a medium stockpot of salted water to boil over medium heat. Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last. Cook each batch until tender, but still with a little bite. After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath. Once they are cold to the touch, drain and set aside. Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter. Once the butter is melted and hot, add the potatoes and carrots and saute until heated through. Season with salt and pepper, to taste.
• For the Herbed Jus:
• In a medium saucepan over medium heat, add the oil and 1 tablespoon butter. When the butter has melted, add the onions, garlic and shallots. Cook slowly to soften and bring out the flavors. Do not burn the garlic. Reduce the heat to low if the mixture starts to brown. Stir in the Sauvignon Blanc and allow it to reduce by half. Add the chicken stock and continue cooking at a simmer to reduce again by half. Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out. (If you want to make the jus into a thicker sauce, you can add some heavy cream.) Adjust the seasoning with salt and pepper, to taste. When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color.
• Assembly:
• Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges. Arrange 1 chicken thigh on top of the vegetables, skin side up. Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives.

FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

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.

BEST SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.