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Fried Chicken With Mashed Potatoes and Gravy Recipe

Fried Chicken With Mashed Potatoes and Gravy Recipe

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Fried Chicken With Mashed Potatoes and Gravy

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Ingredients:

Serving

1 tbsp olive oil
1 onion, chopped
1 tbsp flour
1 1/2 tsp 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 tbsp fresh thyme, chopped
48 oz boneless skinless chicken breasts
2 cups buttermilk
2 cups flour
1 tbsp kosher salt
1 tbsp 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

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1228.56 Kcal (5144 kJ)
Calories from fat	530.84 Kcal
		% Daily Value*
Total Fat	58.98g	91%
Cholesterol	257.02mg	86%
Sodium	2376.77mg	99%
Potassium	2529.21mg	54%
Total Carbs	114.23g	38%
Sugars	10.23g	41%
Dietary Fiber	12.53g	50%
Protein	65.68g	131%
Vitamin C	31mg	52%
Vitamin A	0.2mg	6%
Iron	6.6mg	37%
Calcium	478.2mg	48%

Amount Per 100 g
Calories	136.69 Kcal (572 kJ)
Calories from fat	59.06 Kcal
		% Daily Value*
Total Fat	6.56g	91%
Cholesterol	28.6mg	86%
Sodium	264.44mg	99%
Potassium	281.4mg	54%
Total Carbs	12.71g	38%
Sugars	1.14g	41%
Dietary Fiber	1.39g	50%
Protein	7.31g	131%
Vitamin C	3.5mg	52%
Iron	0.7mg	37%
Calcium	53.2mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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