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Farmhouse Fried Chicken

We had this for dinner last night. My first time frying chicken. (I know… I’m worse than a newbie at cooking!) The corn nearly ruined the meal. We simply do not like “corn kernels.” Gravy and fried chicken was excellent, although I cooked it a little too hot for the first 4-5 minutes. We like the regular baking potatoes better than the Yukon potato. I give this meal 3 out of 5 stars.

8 fl. oz. Heavy Whipping Cream
12 oz. Yukon Potato
0.9 oz. Butter
2 Green Onions
2 Boneless Skinless Chicken Breasts
6 fl. oz. Canola Oil
4 fl. oz. Egg Whites
¾ cup Chicken Breading
8 oz. Corn Kernels
Olive Oil

You need:
1 Colander
2 Small Pots
1 Medium Pan
2 Mixing Bowls

Prepare the Potatoes:
Set aside half the cream. Cut potato into 1” dice. Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork tender, 15-18 minutes. Strain in colander, return to pot, and add half the butter and half the remaining cream. Mash, adding cream 1 Tbsp. at a time, until desired consistency is reached. Any remaining cream can be used for gravy. Season with ½ tsp. salt. Cover and set aside. While potatoes cook, prepare ingredients.

Prepare the Ingredients:
Trim and thinly slice green onions on an angle. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat canola oil to 350 degrees in a medium pan over medium heat. Combine egg whites and 1 tsp. salt in a medium mixing bowl. Place chicken breading in another medium mixing bowl. Dip chicken in egg white mixture, then in chicken breading. Shake off any excess and place on a plate.

Fry the Chicken:
Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat. Lay chicken away from you in hot canola oil and cook, flipping every 3-5 minutes, until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Transfer to towel-lined plate. Rest chicken at least 5 minutes.

Make the Corn:
Place a small pot over medium heat. Add corn and remaining butter to hot pot. Cook, stirring occasionally, until warmed through, 4-5 minutes. Season to taste with ½ tsp. salt and a pinch of pepper. Remove to a plate and wipe pot clean.

Make the Gravy:
Return pot used to cook corn to medium heat with 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and cook 1-2 minutes. Add remaining cream and bring to a simmer. Cook until gravy thickens enough to coat the back of a spoon, 3-5 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper.

Plate the Dish:
Place a serving of mashed potatoes and corn on a plate. Spoon gravy onto plate and place fried chicken in gravy. Garnish with remaining green onions.

(Credit: Home Chef)

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