Fried Chicken With Mashed Potatoes and Gravy
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
For the gravy
- 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
-
For the chicken
- 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)
-
For the potatoes
- 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
directions
- 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.
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>