Fried Chicken, Mashed Potatoes and Mushroom Gravy

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Note to self: I bought a new mini waffle maker and decided to make some buttermilk waffles. Buttermilk is one of those things where I can never seem to find a small container of…I don’t know why it only comes in quarts. It’s kind of inconvenient since usually I only need a cup or 2 for a recipe. So whenever I have a quart of buttermilk I usually look for other recipes that use buttermilk in order to use it up. That or freeze some so whenever I need it for a recipe I have some on hand.

Now for the mashed potatoes I used one of those pre made powdered packets of mashed potatoes and added 1 cup of buttermilk, 1 cup of milk and 1 tbsp of butter instead of just plain water to make it even more richer. For the fried chicken I used the recipe from SonOfASouthernChef.com. I first heard about him from the Food Network when I was watching Chopped and they had these YouTube bloggers on as the competitors. It was such a fun episode and southern comfort food?! Yes Please!

At first I was a little concerned with the amount of spice mixture in this recipe. Overall I really enjoyed the flavor of this dish But I feel like in using the cast iron skillet the chicken kind of got more browned than it would have vs a regular pot of oil. I’m not sure…but overall while the flavor was good, I think the breading might’ve been too much for me. I personally had to take some of it off when eating. I think this would be awesome as chicken nuggets though. Little pops of delicious yumminess!

Ingredients:

Fried chicken spice mixture:

  • ½ cup paprika
  • 2 tbsp black pepper
  • 2 tsp cayenne pepper
  • 4 tbsp dried oregano
  • 4 tbsp garlic powder
  • 2 tbsp Kosher salt

Fried chicken:

  • 2 cups buttermilk
  • 1 large egg, lightly beaten
  • ½ cup hot sauce
  • 2 tbsp of the fried chicken spice mixture
  • 8 pieces of chicken skin on
  • 2 cups all purpose flour
  • 2 tbsp baking powder
  • ½ cup corn starch
  • Canola Oil, enough for deep frying

Mushroom gravy:

  • 1½ tbsp butter
  • 1½ cups thinly sliced baby portabella mushrooms or white button mushrooms
  • ¼ cup finely chopped onion
  • 1 tsp minced garlic
  • 1½ tbsp all purpose flour
  • 1½ cups chicken broth (1½  chicken bouillon cubes + 1½ cups water)
  • salt and pepper to taste

Directions:

Fried Chicken:

  1. In a medium bowl, combine ½ cup paprika, 2 tbsp black pepper , 2 tsp cayenne pepper, 4 tbsp dried oregano, 4 tbsp garlic powder, 2 tbsp Kosher salt and mix well.
  2. In a large bowl whisk 2 cups buttermilk, 1 large egg, ½ cup hot sauce and 2 tbsp of the spice mixture. Add the chicken to the bowl and coat evenly
  3. Cover the bowl with plastic wrap and refrigerate for at least 5 hours, up to overnight.
  4. Remove the chicken from the refrigerator at least 1 hour before cooking to bring to room temperature.
  5. In a large bowl or wide serving dish, whisk together 2 cups all purpose flour, 2 tbsp baking powder, ½ cup corn starch and the remaining spice mixture.
  6. Add 6 tablespoons of the marinade from the chicken to the flour mixture and work it into the flour with a fork or your fingertips.
  7. Remove the chicken from the marinade one at a time, allowing the excess marinate to drip off.
  8. Roll the chicken into the flour mixture and coat evenly, shaking off any excess flour.
  9. Heat the canola oil in a 3-4-inch cast iron skillet over medium-high heat until the oil is hot, between 360-375 degrees Fahrenheit.
  10. Deep fry the chicken on the first side for 6-8 minutes, until it is golden brown. Do not turn the chicken until it has cooked at least 5 minutes, lest the coating fall off.
  11. Using a pair of tongs, turn the chicken on its other side and cook for an additional 5-6 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees Fahrenheit.
  12. Drain the chicken on a wire rack or on a paper-towel-covered plate.

Mushroom Gravy:

  1. In a large skillet heat 1½ tbsp butter over medium high heat. Sauté 1½ cups mushrooms and ¼ cup onions until they are lightly browned (5-7 min).
  2. Add in 1 tsp garlic and stir until fragrant (about 30 sec)
  3. Stir in 1½ tbsp flour and “cook” for 1 minute.
  4. Whisk in 1½ cups of chicken broth and reduce to a simmer.
  5. Simmer until thickened, then remove from heat. Taste for salt and pepper and season to taste.

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Original recipe adapted from:

http://www.sonofasouthernchef.com/food/buttermilk-southern-fried-chicken

https://www.countrysidecravings.com/easy-mushroom-gravy/

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