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Southern Fried Chicken with Mashed Potatoes and Gravy

 

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Southern Fried Chicken with Mashed Potatoes and Gravy
 

 

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Recipe

Southern Fried Chicken with Mashed Potatoes and Gravy

Classic fried chicken made kosher using non dairy milk served over rosemary mashed potatoes. It is really not too much work to make good fried chicken and it is well worth making it yourself. Enjoy this crispy chicken and don't forget the mashed potatoes.

Times

  • Prep Time : 10 min
  • Cook Time : 35 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

  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.
 

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About Jamie Geller

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Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

13 Responses to Southern Fried Chicken with Mashed Potatoes and Gravy

  1. avatar says: abby

    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. 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 says: abby

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

  4. avatar says: ericlev

    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 says: Cheryl F.

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

  6. Can I substitute coconut milk?

    • avatar says: fraklein

      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.

      • avatar says: Debby

        can I use rice milk instead of soy milk and how much in advance can I prepare this?

        • you could use rice milk… you really don’t want to prep this in advance otherwise it looses it’s fried chicken crunch. I have done it but it’s not as good as out of the pan.

  7. Is there anyway i can make this with chicken cutlets ??

    • yes sure just cut frying time in half and check for doneness (fry for the same amount of time as shnitzel)

      • Ok thx.
        I have ur newest cookbook & I Love it !!!!

        • Shaindy! Thank you so much!!! I really appreciate that you bought it and that you took a moment to let me know that you love it! I just poured my heart out in this book so it means so much to hear you are enjoying it. Happy Cooking!

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