ROAST POTATO AND BREAD-CRUMBED CHICKEN RECIPE

I love spoiling the inner me with delicious fatty food, (and then later I have to figure out how to burn the calories). My love for cooking has grown over the years. Perhaps for the reason that my boyfriend loves eating:-D. The cliche saying that the way to a man’s heart is through his stomach couldn’t make more sense as it does for me.

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The first time I made this kind of  chicken, it came out so dark, no one wanted to eat it. I had to encourage myself by eating it though.

Here’s what I had going on in this potato and bread-crumbed chicken situation:

  • 2kgs potatoes, peeled and cut into quarters
  • Full chicken
  • 3 eggs
  • 500gms bread-crumbs
  • Salt
  • Black pepper
  • Cayenne pepper
  • 3 cloves garlic
  • A handful rosemary
  • 1 cup wheat flour

 

So what happens is, marinate the chicken using spices of your taste add salt and let it sit in the fridge for about 2 hours.

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  1. Preheat oven at 200°C.
  2. While it’s in the fridge, boil the potatoes for ten minutes on medium heat. They shouldn’t be too soft. Drain the excess water.
  3. In a separate pan, heat oil and fry the garlic and rosemary till the garlic turns golden brown. Drain the oil using a mesh sieve and set aside.
  4. Pour the oil over the potatoes, add black pepper and more salt to taste. Mix them all together until a mushy like layer is seen.
  5. Put in a baking tray and bake for 30 minutes without moving them. Turn them and bake for another 20 minutes.
  6. After removing the chicken from the fridge, boil it for 20 minutes and set aside to cool.
  7. Beat the eggs and pour the beaten eggs on a large plate. Put some wheat flour and bread crumbs on separate plates too.
  8. Once this is done, take a piece of chicken, coat with the flour first, then eggs and lastly the bread-crumbs. Do this for all the pieces.
  9. Pour oil in a large pan and deep fry the pieces until golden brown.

Enjoy!

What’s your favorite chicken dish?

 

 

 

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