CHICKEN MASHED POTATO FRITTERS
Make and share this Chicken Mashed Potato Fritters recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Bring potatoes, 1 teaspoons salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
- Stir together mashed potatoes, remaining 1 teaspoons salt, chicken, and next 7 ingrdients(through lemon rind). Chill mixture 1 hour. Shape into 2" balls.
- Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
- Pour oil to a depth of 4" into a Dutch oven or fryer; heat to 370*F. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with Lime Cayenne Mayonnaise(recipe posted separately).
Nutrition Facts : Calories 174.1, Fat 6.1, SaturatedFat 2.7, Cholesterol 52.2, Sodium 780.8, Carbohydrate 17.2, Fiber 1.8, Sugar 1.3, Protein 12.3
FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
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.
CRISPY COATED POTATO CHICKEN CAKES
This soon-to-be family favorite dinner recipe combines chicken and Betty Crocker® Ultimate Cheddar mashed potatoes in delicious patties with a crunchy coating-on the table in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
- Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
- Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
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.
Provided by ellie_
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
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, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7
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- When done, drain and let them rest on an uncrowded pan or plate to cool down. If you have an oven already on, put them in there for 5 minutes to dry out. When dried out, mash the potatoes as you normally would. My preference is to use a mill so the potatoes are evenly broken up without overworking them. Ricers are great, too.
- While the potatoes are cooking, combine the ½ cup water, butter, and a small pinch of salt and pepper into a sauce pot and bring to a boil. Have a whisk and wooden spoon handy. When it comes to a boil, turn down the heat and slowly add the flour with one hand and use the whisk with your other to break up the clumps. When the mix begins to thicken, switch to the wooden spoon and continue to stir the batter over the low heat. Stir until the batter starts to pull off the sides of the pan and becomes 1 homogenous lump. Turn off the heat. Add 1 egg to the pot and stir vigorously to incorporate. When fully combined, add the second egg and stir until incorporated. This batter is also known as pate choux. Learning this technique opens a world of delicious sweet and savory recipes in your future.
- When the potatoes and batter are both done, combine thoroughly. This can be done ahead of time, even the night before.
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