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For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. This recipe for garlicky pan-fried chicken and creamy mashed potatoes loses a lot of the fat but none of the flavor of classic fried chicken. Turn the chicken; stir the onions and garlic.
Pan fried chicken and garlic potatoes cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Pan fried chicken and garlic potatoes dishes you make.
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Ingredients - Pan fried chicken and garlic potatoes:
- Need - Pan fried chicken
- Require 1 kg chicken thighs
- Provide 2 tsp of onion salt
- Give 1/2 tsp for black pepper
- Make ready 1/2 tsp for ground chilli flakes
- Provide of garlic potatoes
- You need 1 kg of white potatoes cut into small chunks
- Need 1 tbsp of plain flour
- Give 1 tsp of garlic granules - if you can't get that then garlic powder/lazy garlic/fresh crushed garlic will be fine
- Make ready 1/2 tsp for onion salt
- Make ready 1 tsp for fresh or dried parsley
Heat oil in a large pan, add in unpeeled garlic and potatoes. Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved. Heat oil in pan and fry chicken and potatoes until done.
Pan fried chicken and garlic potatoes instructions:
- Mix the dry ingredients and rub well into the skin of your chicken thighs. Don't trim any fat as we want this to render off for the potatoes.
- You will need a large frying pan or saute pan with a close fitting lid. Heat the pan over a medium high heat
- Add the chicken skin side up so that the thighs keep their shape.
- Cover the pan and allow to cook for 10 minutes without removing the lid
- Turn the chicken after 10 minutes skin side down and cover again to cook for 5 minutes
- A lot of fat should now have rendered from the chicken. Add the potato chunks around the chicken and ensure they are tossed in the chicken fat.
- Reduce the heat to low, cover and allow to cook for 15 minutes.
- Mix together the dry ingredients for the potatoes.
- You can remove the chicken now if you like as it is cooked (I leave mine in)
- Sprinkle the mix over the potatoes and toss them about a little to ensure they are coated and the mix gets wet
- Cover again and cook for a further 5 minutes. Serve with veggies of your choice or eat on its own.
Serve baked chicken and potatoes with squeezed lemon juice and sprinkled fresh dill or parsley over entire dish. Spread potatoes and broccoli out into an even layer on the sheet pan, surrounding the chicken. Garnish with lemon zest and freshly chopped parsley. Heat the oil in a large frying pan, add the potatoes and fry over a medium-high heat, turning them occasionally until they begin to brown. The BEST ever garlic baby potatoes made with garlic butter!
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