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Southern Fried Chicken with Rosemary Whipped Potatoes

Chef Brooks makes a Southern Classic!
Southern Fried Chicken with Rosemary Whipped Potatoes

Southern Fried Chicken
1 Tyson® Whole Chicken, cut up
1 cup flour
2 tablespoons Tone’s® Cayenne Pepper
2 tablespoons Tone’s® Paprika
2 tablespoons Tone’s® Garlic Powder
Tone’s® Salt
to taste
Tone’s® Pepper to taste
4 cups oil for frying

•Season Tyson® Whole Chicken with Tone’s® Salt & Pepper.
•In a small bowl, combine the flour with all the spices and mix well to avoid clumps.
•Dredge the chicken in the flour and drop into oil slowly to fry. (If using a cast iron skillet, make sure to turn the chicken often, every 3-4 minutes.) Using a thermometer, check the temperature on the largest piece near the bone. Chicken should cook for about 20 minutes and should reach at least 170⁰.

Rosemary Whipped Potatoes
3 cups water
¼ stick butter, divided
1 large potato, peeled and cubed
½ cup heavy cream
Tone’s ® Salt & Pepper to taste
1 fresh rosemary sprig

•In a small sauce pan, bring 3 cups of water to a boil.
•Add 1/3 of the butter and the potato cubes and cook until they become soft, about 10 minutes.
•Drain them of all the water and place into blender. Add Tone’s® Salt and Pepper to taste, the remaining butter and the sprig of rosemary. Add a small amount of the heavy cream and start the blender.
•Slowly add the rest of the heavy cream until the mixture is whipped to the desired texture. Serve immediately.
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