Fried Chicken And Mashed Potatoes Recipes

FRIED CHICKEN WITH CREAMY GRAVY

Steps:

• In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
• In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

PAN-FRIED CHICKEN AND MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some cooking water if the potatoes seem dry.
• Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.
• Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.
• Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the mashed potatoes.

COPYCAT KFC MASHED POTATOES AND GRAVY RECIPE

Steps:

• Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
• Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
• Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk until the mixture turns a light golden brown, about 5 minutes.
• Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently until the mixture is the desired consistency, about 5 minutes.
• Season the gravy with black pepper and keep it warm over low heat while you make the mashed potatoes.
• In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add three tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
• Remove the pan from the heat and add the potato flakes, whisking as you add. Whip the potatoes until they're light and fluffy, adding additional milk or water to adjust the consistency to your liking.
• Place the remaining tablespoon of butter on top of the potatoes and let it melt.
• Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately.

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.

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES

Steps:

• Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
• Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
• Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
• In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
• In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

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.

PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Place bacon in a large, deep-sided skillet over medium heat. Cook, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
• Lightly season chicken on both sides with salt and pepper. Cook in the bacon grease over medium heat until browned and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Add potatoes to the skillet and fry until fork-tender, about 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, then mash. Add butter and mash until combined. Add milk and mash until smooth. Mix in crumbled bacon and season with Italian seasoning, salt, and pepper.
• Add flour to remaining oil in the skillet. Whisk over medium-low heat until a roux forms. Add chicken broth, a little at a time, whisking as you do until a sauce forms that is a little thinner than gravy. Simmer gravy until it thickens, about 1 minute. Remove from the heat and season with salt and pepper.
• Serve gravy over potatoes and chicken.

CHICKEN FRIED STEAK WITH MASHED POTATOES AND PEPPERED CREAM GRAVY RECIPE - (4.2/5)

Steps:

• Place the potatoes in a saucepan of cold salted water and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until just tender. Drain the potatoes and return to the saucepan. Place the pan over low heat and let the potatoes dry for 2 to 3 minutes, shaking constantly. Add the butter and mash with a potato masher until fairly smooth. Stir in enough milk to reach a creamy consistency, season with salt and pepper, and continue to cook until heated through. While the potatoes are boiling, pat the steaks dry and season with salt and pepper. Sift the flour onto a plate and dredge the steaks in flour. Using the flat side of meat cleaver or rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick. Dredge again in the flour, shaking off any excess. Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour. Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook for 3 to 4 minutes on each side, until golden brown. Remove the steaks and keep warm. To prepare the gravy, pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt, and pepper. Cook for 2 or 3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk, about 1/2 cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly, about 7 or 8 minutes. Season again with salt and pepper, if necessary. Serve the gravy over the chicken-fried steaks and mashed potatoes.