Farmhouse Fried Chicken With Buttermilk Mash, Green Onion Gravy, and Corn

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 10 oz. Yukon Potatoes
  • 2 Green Onions
  • 2 Chicken Breasts
  • 3 Tbsp. Butter
  • 8 oz. Buttermilk
  • 6 oz. Canola Oil
  • 2 oz. Liquid Egg
  • 4 oz. Flour
  • 1 Tbsp. Chili Powder, Dark
  • 5 oz. Evaporated Milk,
  • Canned
  • 1 Cup Corn Kernels

Directions

  1. Rinse produce and pat dry. Place a colander in the sink. Cut potatoes into 1½” dice and bring to a boil with lightly salted water in a medium pot. Reduce to simmer and cook 15-18 minutes. While potatoes are cooking, trim green onions and slice diagonally, separating white and green slices. Rinse chicken, pat dry, and season with salt and pepper. Strain potatoes, return to pot, and add 2 Tbsp. butter and ¼ of the buttermilk to pot and mash. Season to taste with salt. Cover and set aside.

  2. Heat canola oil to 350 degrees in a medium pan over medium heat. Combine remaining buttermilk, liquid egg, and 1 tsp. salt in a bowl. Add 2 Tbsp. of this buttermilk-egg mixture to a separate bowl with flour, chili powder, 1 tsp. salt, and ½ tsp. pepper. (Adding a little buttermilk to the flour will give your chicken a crisper crust). Reserve 2 tsp. of this seasoned flour to thicken gravy. Dip chicken breasts in buttermilk mixture, then in seasoned flour and shake off any excess.

  3. Test oil temperature by adding a pinch of seasoned flour to it. It should sizzle and brown gently. If it turns black, turn the heat down and let the oil cool. If it doesn’t brown, turn heat up. Lay chicken away from you in hot canola oil and cook, covered, for 7-9 minutes, turning occasionally. Remove cover and cook for 2 more minutes, or until golden brown. When chicken has reached a minimum internal temperature of 165 degrees, remove from oil and set on a paper towel lined plate.

  4. Warm a small pot over medium heat and cook white parts of green onions in 1 tsp. olive oil for 1-2 minutes. Add reserved seasoned flour, cook for one minute, and add evaporated milk. Cook for 2-4 minutes or until gravy thickens. Season to taste with salt and pepper. Transfer gravy to a bowl.

  5. Thumb homechef farmhouse fried chicken 5 of 10

  6. Make Corn

  7. Warm a medium pan over medium heat and add corn and remaining 1 Tbsp. butter. Cook for 4-5 minutes, or until warmed through. Season to taste with salt and pepper. Remove from heat and set aside.

  8. Divide buttermilk mash and corn between two plates. Ladle a portion of gravy on each plate. Place a piece of fried chicken on each plate and garnish with remaining sliced green onion.

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