Tuesday, January 11, 2011

Pan Fried Chicken and Herb Mashed Potatoes


Okay, so it's skinless fried chicken. It tastes good. It would be utterly fabulous with skin, and in this case, bones. But you gotta make up for cheesy herb potatoes and the chocolate cupcakes for dessert somehow!

Adapted from Cooking Light

Ingredients:

1 cups All-Purpose Flour
½ tsp Ground Ginger
 ½ tsp Hot Paprika
¼ tsp Ground Cinnamon
 ½ tsp Garlic Powder
½ tsp Cayenne Pepper
½ tsp Fine Sea Salt
4 skinless Chicken Breasts
¼ cups Vegetable Oil


Directions:

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 ½ hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

*It also worked well to brown in frying pan and then bake in the oven for 30-40 minutes at 375 degrees and I have made it this way a couple times. I find it a challenge to keep the coating on the skinless chicken and it is hard to get it to stay in place turning it multiple times in the frying pan. 



Herb Mashed Potatoes

I bought some Boursin Garlic and Fine Herbs cheese for Christmas eve and served it as an appetizer with crackers. It is really delicious. When I bought it I remembered seeing a recipe for it in potatoes. Sure enough...

Adapted from Big Red Kitchen

Ingredients:

2 pounds potatoes scrubbed
One Package Boursin Garlic And Fine Herbs Cheese
1 tsp Kosher Salt
Fresh Ground Black Pepper, as much as you like
½ cup Sour Cream
⅛ to ¼ cups Milk To Creamy Consistency

Directions:

 In a large pot of salted water boil potatoes until fork tender: about 20 minutes. Drain water put potatoes in bowl of stand mixer. Mix remaining ingredients into potatoes on medium speed. Add milk until desired creamy consistency. 

*I decided to use a hand potato masher for a most rustic texture. I love garlic mashed potatoes and these have great flavor.

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