FRIED CHICKEN MASHED POTATOES RECIPES

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PAN-FRIED CHICKEN WITH MASHED POTATOES AND GRAVY | ALLRECIPES



Pan-Fried Chicken with Mashed Potatoes and Gravy | Allrecipes image

This chicken is seasoned and pan-fried with bacon grease. Potatoes are roasted in the oil as well, mashed, and served with homemade gravy.

Provided by Chris Breese

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

6 slices bacon
1?½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
1?½ pounds potatoes, peeled and diced
2 tablespoons butter
¼ cup milk
½ teaspoon Italian seasoning
1?½ tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth

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.

Nutrition Facts : Calories 313.4 calories, CarbohydrateContent 22.3 g, CholesterolContent 87.2 mg, FatContent 10.9 g, FiberContent 2.6 g, ProteinContent 30.2 g, SaturatedFatContent 4.6 g, SodiumContent 596.3 mg, SugarContent 1.7 g

FRIED CHICKEN WITH MASHED POTATOES AND GRAVY RECIPE - FOOD.COM



Fried Chicken With Mashed Potatoes and Gravy Recipe - Food.com image

Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, chopped
1 tablespoon flour
1 1/2 teaspoons Worcestershire sauce
2 cups whipping cream (I used part milk and cream(I think you could also use part milk without any problems)
1 cup milk
2 green onions, chopped
1 tablespoon fresh thyme, chopped
48 ounces boneless skinless chicken breasts
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt or 1 tablespoon other coarse salt
1 tablespoon pepper
vegetable oil (for frying, I used Canola oil)
4 lbs red potatoes, with skins, cut into 1 1/2 inch pieces
1 cup half-and-half
1/2 cup butter
1 cup sour cream

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.

Nutrition Facts : Calories 1889.4, FatContent 98.3, SaturatedFatContent 57.7, CholesterolContent 482.5, SodiumContent 2439.9, CarbohydrateContent 143.4, FiberContent 10.6, SugarContent 12.5, ProteinContent 106.7

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