Looking for fried chicken and potatoe salad recipes.?

THANK YOULooking for fried chicken and potatoe salad recipes.?
Ingredients





1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces


2 cups buttermilk


1 large onion, sliced


1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.


1/2 teaspoon paprika


1/2 teaspoon cayenne pepper





2 cups flour


1/2 teaspoon garlic salt


1/2 teaspoon onion salt


1 teaspoon cayenne pepper


Salt and pepper


2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oilMethod





1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)





2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). 3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.





Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.





Serves 4.





Potato Salad





Ingredients:





4 large baking potatoes.


1/4 white or yellow onion (optional)


2 large eggs


1/2 tsp salt


1/3 cup mayonaise


4 oz sweet relish


paprika








Boil the potatoes until they are done but not overcooked


I use the test here where I stick the fork in and it


meets a little resistance but not too much. How long


you boil them depends upon how big they are. You do want


the potatoes done though since no further cooking is


involve. If you overcook them, they don't really hurt


the recipe since the extra potatoe just mixes in with


the creamy portion of the mixture.





Boil the eggs over medium high heat until hard boiled.





Allow the potatoes and eggs to cool. You can run cold water


over them in a strainer to speed up the process.





Peel the potatoes and then slice into chunks. If you aim


for 1 inch by 1 inch chunck you will do well.





Peel and slice the egg into 1/2 inch pieces.





Chop the onion into very small pieces. I made this optional


because you WILL be able to smell the onion on your breath.


Therefore, if a little close contact is planned anytime soon


you probable want to leave the onion out.





Stir all ingredients gently except for the paprika.





After all ingredients are well mixed, pour into a bowl.


Add the parika across the top. Store in the refrigerator


until ready to serve.Looking for fried chicken and potatoe salad recipes.?
Whole Hot-Sauced Fried Chickens with Flo';s Potato Salad





Ingredients :





FRIED CHICKENS


2 whl fryer chickens - (abt 4 1/2 lbs)


Salt to taste


Freshly-ground black pepper to taste


2 cup hot sauce


2 cup buttermilk


3 cup all-purpose flour


Creole Seasoning see * Note


Peanut oil for frying


POTATO SALAD


3 pounds of new potatoes quartered, and


cooked until tender and cooled


1 cup mayonnaise


1/4 cup Creole or whole grain mustard


3 tablespoons of fresh lemon juice


Hot Sauce to taste


Salt to taste


Freshly-ground black pepper to taste


3/4 cup finely-chopped red onions


1 tablespoon chopped garlic


6 large hard-boiled eggs sliced


1/2 pound cooked crispy bacon chopped


1/4 cup chopped green onions, green part only


1 recipe Southern Cooked Greens





Method :


For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large zip-lock bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.


Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole Seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.


Assemble the frying rig according to manufacture';s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees on an instant read meat thermometer.


Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.


For the Potato Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.


To serve, mound the Potato Salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Serve with the Southern Cooked Greens. Garnish with parsley.


This recipe yields 6 to 8 servings.





Enjoy!
DELI STYLE POTATO SALAD


8-10 large potatoes


half of a medium onion, diced


2 tbsp. sweet pickle relish (or dill relish)


1/4 cup celery, sliced thin


1 1/2 cups miracle whip


2 tbsp. prepared mustard


1/2 tsp. celery seed


sugar, salt and pepper to taste





Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.











FRIED CHICKEN


1 (3 to 4 pound) chicken, cut up into 10 pieces


Kosher salt


3 cups all-purpose flour


2 tablespoons garlic powder


2 tablespoons onion powder


2 tablespoons sweet paprika


2 teaspoons cayenne


Freshly ground black pepper


2 cups buttermilk


2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce


Peanut oil, for frying





Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
Google these foods and you will get a load for different sights to check out for recipes. I do it all the time when i'm looking for something different. Good luck and happy cooking...
Allrecipes.com %26amp; Food Network
For the potato salad we really like the recipe on the back of the Hellmans mayonaise jar. I add stuff to it like crumbled up bacon and chunks of velveeta cheese or tiny shrimp from a can depending on whatever I have in the fridge or cupboard. Also add a little extra salad dressing and or sour cream to make it extra creamy. :)
this is one of the best potato salad recipe i have ever tasted, it's great...


Potato Salad with Bacon and Tomatoes


2 1/2 pounds small new potatoes, scrubbed


Kosher salt


8 slices bacon


1 yellow onion, minced


1 cucumber, preferably Armenian, cut into half moons


4 scallions, trimmed, and cut into thin rounds


Black pepper in a mill


1/4 cup olive oil


3 tablespoons red wine vinegar


3 tablespoons minced fresh flat-leaf parsley


3 cups cherry tomatoes, halved


Cut the potatoes into thin slices, put them in a large saucepan, cover with water plus 2 inches, and add a tablespoon of kosher salt. Bring to a boll over high heat, reduce the heat to medium low, and simmer until the potatoes are tender, 12 to 18 minutes. Drain thoroughly and put the potatoes into a wide bowl.Meanwhile, cook the bacon until it is crisp and transfer it onto a brown paper bag to drain. Pour the bacon fat over the hot cooked potatoes and toss gently. Add the onion, cucumber, and scallions, season with black pepper, and let rest for about 15 minutes, until the potatoes are nearly at room temperature. Crumble the bacon.


In a small bowl, combine the olive oil, red wine vinegar, and parsley. Taste, season with salt and pepper, and balance with more oil, if necessary. Pour the dressing over the salad. Quickly fold in the tomatoes and half of the bacon, taste, and correct the seasoning. Scatter the remaining bacon over the top of the salad and serve