Fried Chicken with Potato Salad,

Name: Fried Chicken with Potato Salad,
Total time: 1 h 25 min
Yield: 4
Ingredients: 8 pcs cut-up chicken; 0.75 cup milk (plus 2 tablespoons); 1.75 cups self-rising flour; 0.5 tsp Turmeric; freshly ground Black pepper (to taste); 1 tsp paprika; 1.5 tsps cayenne pepper; 1.5 tsps Garlic salt; 0.375 cup Oil; 6 medium potatoes (peeled and halved); 2 Tbsps unsalted butter; 1.5 Tbsps flour; 2 Tbsps white sugar; 0.333 cup water; 0.333 cup Vinegar; 1 Tbsp prepared Mustard; salt (to taste); 1 bunch Corn salad (field lettuce) for garnish; 1 fresh lemon sliced into wedges (for garnish)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 25 min.

Ready in

Ingredients

for

servings

For Fried Chicken: 8 pcs cut-up chicken; ¾ cup milk (plus 2 tablespoons); 1 ¾ cups self-rising flour; ½ tsp Turmeric; freshly ground Black pepper (to taste); 1 tsp paprika; 1 ½ tsps cayenne pepper; 1 ½ tsps Garlic salt; ⅜ cup Oil

For Warm Potato Salad: 6 medium potatoes (peeled and halved); 2 Tbsps unsalted butter; 1 ½ Tbsps flour; 2 Tbsps white sugar; 0.333 cup water; 0.333 cup Vinegar; 1 Tbsp prepared Mustard; salt (to taste); 1 bunch Corn salad (field lettuce) for garnish; 1 fresh lemon sliced into wedges (for garnish)

How healthy are the main ingredients?

sugar Mustard chicken Turmeric cayenne pepper potato

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Preparation steps

For Fried Chicken:

Preheat the oven to 350ºF / 180°C.

Rinse chicken under cold running water an pat dry with paper towels. Place chicken pieces in a bowl and pour milk over the chicken. Let rest for 15 minutes.

Place the flour and spices into a large resealable plastic bag and shake well to combine.

Heat half of the oil in a large skillet. Working in two batches, remove 4 chicken pieces from the milk, shake off any excess milk and place in the bag of seasoned flour. Reseal and shake well to completely coat the chicken. Repeat with the remaining chicken pieces.

Heat the oil in a large frying pan and lightly fry 4 pieces of chicken at a time, until both sides are just golden.

Place the chicken in a roasting tin and bake for 25 to 30 minutes until cooked through.

Serve with warm potato salad and corn salad.

For Warm Potato Salad:

10.

While chicken is baking, bring a large pot of salted water to a boil, cook the potatoes until tender but still firm, about 15 minutes. Drain well and allow to cool. Slice cooked potatoes 1/4-inch thick.

11.

Melt butter in a skillet, set over medium heat. Add the flour, sugar, water, vinegar and mustard to the skillet with butter, cook until the mixture thickens.

12.

Add potatoes to the skillet and stir until coated. Heat through and season with salt.