MASHED POTATO-FRIED CHICKEN

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MASHED POTATO-FRIED CHICKEN

“Version Three”





Ingredients

3-4 lb. Frying chicken, cut up

1 quart Buttermilk

5(+) tbsp. Frank’s®, divided

1 large Egg, beaten together WITH

2 tbsp. Cold, fresh water

PLUS

1 c. Instant mashed potato flakes, seasoned with:

1 tbsp. Bell's™ Seasoning

AND

3/4 c. Cornstarch

1/2 tsp. Smoked sweet paprika

PLUS

48 oz. Vegetable oil

Kosher salt

Ground black pepper

Chopped parsley to garnish


Directions

  • Add 4 tbsp. of the Frank’s® to the buttermilk in a bowl large enough to hold the chicken and stir well.

  • Place the chicken pieces in the buttermilk mixture, toss with tongs to coat evenly and set aside to marinate - at room temperature - 30 to 60 minutes.

  • In another large bowl, whisk together the potato flakes, cornstarch and spices and a healthy pinch of salt.

  • Line a rimmed cookie sheet with aluminum foil, and place a baking rack (that fits inside) in it.

  • Spray the cookie sheet and rack with non-stick cooking spray.

  • Beat together the egg, water and remaining tbsp. Frank’s© in a shallow bowl.

  • Using the tongs, remove the chicken, one piece at a time, from the buttermilk, allowing the excess to drip back into the bowl.

  • Evenly coat with the egg wash, allowing excess to drip back; then:

  • Dredge each piece in the potato mixture, coating evenly.

  • Place on the baking rack, and repeat coating each remaining piece.

  • Place the cookie sheet with the chicken, uncovered, in the fridge for 30 (or so) minutes. (This will firm up the coating, drying any excess moisture, which aids in crisping.)

  • In a deep, heavy pot, heat the oil to 325°F (or do “the water drop test”).

  • Fry in the following order, two pieces at a time: drumsticks, thighs, breasts. Pieces should register 165°F on your instant-read thermometer.

  • Place fried chicken on the rack and place in a warm (150-175F) oven while the other pieces are fried.

  • Garnish with chopped parsley, and serve warm or at room temperature.


I have several recipes for fried chicken, this one being the newest. It is also my current favorite! I use this one particularly for special occasions.


From "Diversità e inclusione" Copyright © 2018 by Peter Davis

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From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.

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