Fried chicken and fried potatoes

[Sophie]

Yummy! I like the baked version. It seems healthier.

I bought a deep fryer. Recently, I've been deep frying everything! Deep fried food is waaay better than pan fried food. However, it's really bad for my health.

[rhoshoun]

I usually cook fried chicken , mashed potatoes , and green peas.

[aeiou]

I don't make fried chicken that often but do love it. I love to mix Old Bay Seasoning into the flour mixture that I use to coat the chicken. Old Bay Seasoning gives the fried chicken that extra added flavor that everyone in my household loves. I usually use about 1/4 cup of Old Bay Seasoning in the flour mixture.

Once I get the recipe for chicken marinated in buttermilk from Mama I am going to combine that recipe with my Old Bay Seasoning Fried Chicken recipe and see how the flavors taste together. I figure this will work since I dip my chicken pieces in milk before tossing them in a ziploc bag with the flour mixture.

[aeiou]

Oh... forgot to share one of my favorite recipes for potatoes. I take some potatoes and cut them into large wedges or cubes. I place some Canola oil in a Ziploc bag and then place the cutup potatoes in the bag. Toss the potatoes to coat them with the Canola oil. I then pour some Hidden Valley Ranch powdered dressing mix into the bag with the potatoes and toss to coat the potatoes. The potatoes can be cooked in the oven or on the grill. If grilling just take a piece of heavy duty foil and make a little tray with sides to put the potatoes in. I usually cook the potatoes with indirect heat on the grill until they are just about done and then move them over the coals to brown them if they are not browned. Make sure you keep an eye on them when they are cooking in case they need to be turned.

[mtmomj]

I love fried chicken too - it's a big downfall of mine! I just tried a recipe similar to Mama Mangia's yesterday. I think it is a new favorite way of making chicken for me.

[lcsamano]

Another good version of potatoes is using red potatoes cuting them into 4ths. Placing them into a shallow pan with olive oil, balsamic viniger, onions, some minced garlic and cook them for at least 40 minutes then place fresh broccoli on top of it and bake another 15-20 minutes. You can also add cheese or what other good stuff you can think about.

[magna]

I often marinate chicken and over bake it with potatoes. Fried stuff..my mum forbids from deep frying anything

[rhoshoun]

I grew up on it so I don't eat it as much as I use to

[lcsamano]

Has anyone heard of smothered chicken? From what I hear it is fried chicken with gravy and you can add pineapple on top of it. I thought it was like the thin meat in Chicken fried steak but it isn't. My understanding is that it is breasts that are boneless.

[Mama Mangia]

SMOTHERED CHICKEN BREASTS

5 T. olive oil, divided
2 lg. onions, sliced
8 oz. fresh sliced mushrooms
6 boneless, skinless chicken breasts
2/3 c. flour, divided
½ t. salt
½ t. white pepper
2 c. chicken broth
¼ c. capers, drained
½ red bell pepper, finely chopped

Heat 1 T. olive oil; cook onions until golden; remove; set aside. Add another 1 T. oil to same skillet and cook mushrooms for 3 to 5 minutes. Add to onions in bowl. Pound out breasts to ½-inch thickness and cut each in half.
Combine ½ c. flour, salt and pepper - dip chicken. Heat 2 T. oil and brown chicken. Arrange in 13 X 9-inch pan. Top with onions and mushrooms. Add remaining flour and remaining 1 T. oil to skillet; stir smooth. Add broth; stir smooth. Boil and thicken to form a gravy. Stir in capers. Pour over chicken. Bake 375* F. for 25 minutes. Sprinkle with red pepper.



Smothered Chicken, Creole Style

1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tbsp butter
1 c finely chopped onion
1 c finely chopped celery
1 c finely chopped, cored and seeded green pepper
1 1/2 tsp finely minced garlic
2 Tbsp flour
1 3/4 c. canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tbsp finely chopped parsley

Sprinkle chicken with salt and pepper on both sides. Select a black
iron skillet large enough to hold the chicken comfortably when it's
spread out. Fold wings under to secure them.

Melt the butter in the skillet and add the chicken, skin-side down.
Cover firmly with a plate which fits comfortably inside the skillet
and add about 5 lbs of weight to the top of the plate. Cook over
low heat until the skin side of the chicken is nicely browned,
about 15 min.

Remove chicken to a warm platter. Add the onion, celery, pepper,
and garlic to the skillet and cook, stirring, until the onions are
wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay
leaf, salt and pepper, stirring rapidly with a whisk. Bring to a
boil.

Return chicken to the sauce, skin-side up. Cover with plate and
weight and cook over low heat 45 min more. Remove chicken, cook
down sauce briefly with stirring, pour over chicken and sprinkle
with parsley.