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Fried Chicken & Potatoes with Salad and Watermelon by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

1 bag

salad

1 pint

grape tomatoes

1 half

watermelon

Recipe:

Fried Chicken & Potatoes by Richard Bugg serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Fried chicken with sliced potatoes fried with same coating and grease. Onions are fried with potatoes.

Ingredients:

3 lbs

Chicken

4 lbs

potatoes (peeled and sliced)

large onions

1 cup

flour

1 cup

corn starch

2 1/2 Tbsp

paprika

1 Tbsp

Garlic Salt

1 Tbsp

salt

1 Tbsp

pepper

1 tsp

ginger

1/2 tsp

nutmeg

1/2 tsp

dried oregano

1 Tbsp

ground mustard

1 cup

milk

eggs

1 cup

milk

cooking oil

Directions:

Cut up chicken if needed. (Any type of chicken will do: a fryer chicken cut into pieces, or breast pieces or thighs and drumsticks - whatever you prefer).

Pour oil into large frying pan and heat to medium-high. Mix flour, corn starch, and spices in bowl or pan. Beat eggs and mix with milk in separate bowl. Dip each chicken piece into flour mixture, then egg mixture, then flour mixture again. Place in frying pan. Cook the chicken until golden brown and juice runs clear when you cut into it.

While chicken is cooking, peel potatoes and slice. Slices can be an 1/8 to 1/4 inch thick. Slice onions as well. Put potato slices into large bowl. Pour remaining milk mixture over potatoes and stir. Add remaining flour mixture and stir.

When chicken is finished, remove to paper-towel line plate or pan and keep warm. Layer potatoes into frying pan. Add onion on top, cover, and let cook. Stir the potatoes and onions every five minutes until potatoes are tender. Remove to paper-towel-lined bowl.

Categories:

Main Dishes
Poultry