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Fried Chicken, Mashed Potatoes & Crisp Lemony Salad

Crispy and flaky fried chicken legs with rustic mashed potatoes and bright-lemony salad.
Difficulty: Medium
Time: 40-45 min
This dish is Gluten-Free

Everyone is a little afraid of making their own fried chicken so we are here to take the fear away! Our fried chicken is dredged in gluten free flour to obtain a crispy and flaky crust and a delicious finish! This week, try something new, make your own lemony-fried chicken and salad.

Ingredients
Gluten free flour
Dijon mustard
Russet potato
Lemon
Mixed greens
Chicken quarters
Half & Half

Cooking terms for this recipe

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Zest The peel of, or grating of a citrus peel for flavor.
Dredge Coating foods with dry ingredients to coat lightly before cooking.

What you need

Large mixing bowl, Small mixing bowl, Large pot

Cooking Instructions

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Step 1: MARINATE CHICKEN

Zest lemon; cut in half and then juice. Place half of the half & half in a shallow dish and add 1 1/2 Tbsp. lemon juice, stir to combine and allow to sit for 5 min (this is how you make buttermilk). Season chicken legs with a pinch of salt and pepper. Place chicken legs in home made buttermilk and allow to sit for 10 min, then, turn and allow another 10 min to marinate. While chicken is marinating begin cooking the potatoes (Step #2)

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Step 2: COOK POTATOES

Place potatoes in a medium pot covered by 2” of water over medium heat; add a pinch of salt. Bring to a boil, cook for 10-12 min until potatoes are tender. Reserve 1⁄2 cup potato water. Turn off heat, strain potatoes, and return to pan. Add half heavy cream, reserved potato water, and a pinch of salt and pepper; mash using a potato masher or fork until incorporated. While potatoes are boiling, begin making the dressing (Step #3).

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Step 3: MAKE DRESSING

In a small bowl combine remaining 2 Tbsp. lemon juice, 1 tsp. lemon zest, dijon mustard, 3 Tbsp. oil and a pinch of salt and pepper. Combine until incorporated into a vinaigrette. Set aside.

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Step 4: FRY CHICKEN

Heat 4 cups oil in a medium pot over medium heat. Oil needs to reach a temperature of at least 375º to fry. While oil is heating up set gluten free flour on a plate and spread out. Add 1 Tbsp. lemon zest and a pinch of salt and pepper. Combine until incorporated. Remove chicken rom buttermilk holding by the drumstick and shake excess off. Dredge each leg quarter in plenty of gluten free flour until compleatly coated. Add chicken legs to hot oil carefully and slowly (oil may sprinkle). Fry for 20-30 min until chicken is fully cooked. If available, use a thermometer to monitor the temperature of the chicken.

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Step 5: TOSS SALAD

Place greens in a medium mixing bowl, add vinaigrette and toss until incorporated.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two plates. Place one chicken quarter on each plate and top with lemony-salad. Enjoy!