Directions:
- NOTE: THIS RECIPE REQUIRES A TOTAL OF 7 TABLESPOONS LAWRY'S SEASONED SALT (MAKE SURE YOU HAVE ENOUGH ON HAND BEFORE PREPARING RECIPE, OR HALVE RECIPE TO ACCOMMODATE). (STEP ONE): RINSE and blot chicken; WASH and scrub potatoes; CUT potatoes between 1/4-inch to 1/3-inch rounds (about the width of a McDonald's french fry; DISCARD potato ends.
- MIX the CHICKEN AND POTATO BRINE ingredients in a 3 quart saucepan (with an accompanying lid) until dissolved; PLACE potato slices in a smaller saucepan with an accompanying lid; POUR enough prepared brine to just cover potatoes, then cover; PLACE chicken pieces into 3 quart saucepan with remaining brine and cover; TRANSFER marination saucepans into refrigerator; MARINATE chicken and potatoes between 2-4 hours; MEANWHILE, combine the BREADING ingredients well, in a large sealable container, such as a GLAD food storage container or a Ziploc bag; BREAK up clumps with a wire whisk; SEAL the container with mixture; SHAKE well until thoroughly combined.
- REMOVE a handful of potatoes from brine; PLACE potatoes into the breading mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat until evenly and generously breaded; TRANSFER breaded potatoes onto a platter; REPEAT procedure with remaining potatoes (don't bread chicken yet).
- ADD the manufacturer's recommended amount frying oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 350°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
- ELEVATE and secure the deep-fryer basket; PLACE breaded potatoes into basket; LOWER basket; FRY potatoes for 2 minutes; RAISE basket to drain; USING tongs, remove hot potatoes; ADD potatoes in increments into the BREADING once again; SEAL and shake until potatoes are evenly/thoroughly coated; TRANSFER re-dredged potatoes onto previous platter to absorb breading again, until all chicken is fried.
- REMOVE 1-3 pieces chicken from brine; PLACE chicken into breading container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chicken until evenly and generously breaded; REPEAT wit remaining chicken; TRANSFER onto another platter; ALLOW breaded chicken to absorb the breading for a few minutes.
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer with basket immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time), turning once halfway through frying duration).
- FRY chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); DRAIN chicken on paper towels; MAINTAIN frying fat temperature for each new batch until all chicken is fried; KEEP chicken warm in preheated 170°F oven.
- RAISE and secure deep-fryer basket; ADD the potatoes once again into basket; LOWER basket slowly into hot oil; FRY potatoes until golden brown and crispy, about 3 minutes.
- SERVE chicken and potatoes with desired condiments and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4155.15 Kcal (17397 kJ) | ||
| Calories from fat | 2363.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 262.64g | 404% | |
|---|---|---|---|
| Cholesterol | 1581.34mg | 527% | |
| Sodium | 3070.81mg | 128% | |
| Potassium | 4187.31mg | 89% | |
| Total Carbs | 92.53g | 31% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 326.48g | 653% | |
| Vitamin C | 64.5mg | 107% | |
| Iron | 19.5mg | 108% | |
| Calcium | 276.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 168.12 Kcal (704 kJ) | ||
| Calories from fat | 95.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 404% | |
|---|---|---|---|
| Cholesterol | 63.98mg | 527% | |
| Sodium | 124.25mg | 128% | |
| Potassium | 169.42mg | 89% | |
| Total Carbs | 3.74g | 31% | |
| Sugars | 0.06g | 6% | |
| Dietary Fiber | 0.19g | 18% | |
| Protein | 13.21g | 653% | |
| Vitamin C | 2.6mg | 107% | |
| Iron | 0.8mg | 108% | |
| Calcium | 11.2mg | 28% | |
* 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.
Try this similar recipes
-
Great All-American Fried Chicken
Assorted skin-on frying chicken and 12 more.. -
Bertha's Luscious Cabbage
Head cabbage, Bacon, Green pepper, Onion, Water and 4 more.. -
Chicken Vindaloo
Chicken, quartered and skinned and 19 more.. -
Tangy Chicken Stew
Whole chickens, cut into serving pieces, Vinegar and 10 more.. -
Chicken Chimichangas with Sour Cream Sauce
Chicken filling, Skinless, boneless chicken breast halves and 21 more.. -
Kartoffelkloesse (german Potato Dumplings)
Russet potatoes (about 2 large), Salt, Ground nutmeg and 6 more.. -
Chicken Cafreal
Chicken, cut into big piece with skin left on and 14 more.. -
Chicken Potato Patties
Salt, Leftover mashed potatoes and 11 more.. -
Chicken and Sliders
Whole chicken, Onions, quartered and 5 more.. -
BBQ Chicken Sandwiches
Chicken, Ketchup, Water, Onion, finely chopped, Salt and 6 more..
Also Try
-
-
-
-
Bayou Pasta With Chicken ( Copycat Chili's Cajun Chicken Pasta )
Penne, Unsalted butter, All-purpose flour, Half-and-half and 7 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
