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Southern Fried Chicken with Mashed Potatoes and Gravy
 

December 14th 2010

Contributed by: Jamie Geller

 

 

7 comments | Leave Comment

 
 
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Recipe

Southern Fried Chicken with Mashed Potatoes and Gravy

Times

  • Prep Time : 10 minutes min
  • Cook Time : 35 minutes min
  • Ready Time : 45 min

Servings

6 to 8

Ingredients

  • For chicken:
  • 1 cup soy milk
  • 1 Tablespoon white wine vinegar
  • 1 cup all purpose flour
  • 2 teaspoons kosher salt
  • 1/2 Teaspoon onion powder
  • 1/4 teaspoon cayenne powder
  • freshly ground black pepper
  • 1 (3-pound) chicken, cut in 1/8ths, large breasts cut in half
  • 2 cups canola oil
  • For potatoes:
  • 4 pounds russet or Yukon gold potatoes, peeled and cut into 2-inch dice
  • 1 cup soy milk
  • 6 Tablespoons margarine
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 1 (1-ounce) envelope gravy powder
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon dried rosemary

Directions

Preparation

  1. In a small bowl, combine soy milk and vinegar and let sit 5 minutes or until it looks lumpy and thick. In a large shallow bowl, stir together flour, salt, onion powder, cayenne powder and pepper and set aside. In a large Ziploc bag pour soy milk mixture over chicken and let sit 30 minutes, refrigerated.
  2. Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and reduce to a simmer. Cook 20 to 25 minutes or until fork tender. Drain well and return to pot. Using a potato masher or ricer, mash potatoes until smooth but leaving a few lumps. Stir in soy milk, margarine, salt and pepper and set aside, covered to keep warm.
  3. Heat oil in a 12-inch heavy cast iron skillet over medium high heat. Take one piece of chicken out of the Ziploc and dip in flour mixture, rolling around to coat well. Shake off excess before carefully putting in the oil and repeat with remaining pieces. Fry over medium to medium high heat for 6 to 8 minutes on each side. Continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides. Remove from oil and drain on paper towels.
  4. Prepare gravy according to package instructions. Stir in vinegar and rosemary and serve over mashed potatoes.

avatar

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

7 Responses to Southern Fried Chicken with Mashed Potatoes and Gravy

  1. avatar abby says:

    amazing! i would just think soak the chicken in lemon juice & water. Instead of traditional buttermilk. Also my mom used to paparika her chicken once it was flipped in the oil.

    I want your take on collard greens.They are very southern, usually cooked with kale or turnip greens & either bacon, or fatback.

    I cook mine vegetarian by blanching first, then heating canola oil, adding garlic red pepper ,the blanched chopped greens, pepper salt & veggie stock.& a slice of onion.
    Abby in texas.

    I love your recipies.

  2. avatar Jamie Geller says:

    Love Collards! Steaming collards is also delicious. But in my new book here’s what I do:

    Collard Greens

    2 tablespoons canola oil
    ½ medium onion, coarsely chopped
    1 bunch collard greens, rinsed, stems removed, and
    finely chopped
    1 tablespoon kosher salt
    ¼ cup Manischewitz Reduced Sodium All Natural
    Chicken Broth
    1 teaspoon Worcestershire sauce

    Heat oil over medium heat in a 12-inch skillet. Add
    onions, collards, salt, broth, and Worcestershire sauce;
    mix well. Cook, uncovered, stirring occasionally for
    25 minutes, or until tender.

    PS – LOVE the paprika idea and LOVE that you are in TEXAS!

  3. avatar abby says:

    Thank you for sharing the collards recipe ! the recipe sounds delicious.

  4. avatar ericlev says:

    I do Kosher (but not vegetarian) collards by braising aling with a Kosher smoked turkey leg, and it is fantastic. (I also do a veggie version, but smokey, meaty flavors and collards really do work well.) If you ever watch Alton Brown on the Food Network, he has a show where he prepares (non Kosher) collards also using a smoked turkey leg instead of a ham hock. Given that he is a Southern boy and a pretty serious food geek it works for me!

  5. avatar Cheryl F. says:

    I love this combination and the photo makes them look perfectly delicious :)

  6. avatar Batsheva Chaimovits says:

    Can I substitute coconut milk?

    • avatar fraklein says:

      I used unflavored/unsweetened coconut milk with the apple cider vinegar and it worked like a charm! Best fried chicken I’ve had in ages.

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