Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, wet fried chicken with crunchy roast potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Thank you so much for watching and always rocking with us! We love you guys so much Please subscribe like, share and comment **If you don't enjoy eating. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Wet fried chicken with crunchy roast potatoes is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Wet fried chicken with crunchy roast potatoes is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have wet fried chicken with crunchy roast potatoes using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Wet fried chicken with crunchy roast potatoes:
- Get 2 pieces chicken legs
- Take Garlic ginger paste
- Prepare 6 medium sized potatoes
- Prepare 2 medium onions
- Get 3 tomatoes
- Make ready 1 green bell pepper
- Take 1 bunch coriander
- Take Salt and pepper for seasoning
Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted PotatoesIowa Girl Eats. Serve with the ranch dressing on the side. Wash and dry the fresh produce. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that's as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.
Steps to make Wet fried chicken with crunchy roast potatoes:
- If using free range chicken…boil for about 30 minutes in salty water with garlic and ginger. If using broiler chicken just marinate with the ginger garlic paste for about 30-60 minutes.
- Once your chicken is ready…boiled or marinated deep fry until golden brown and set aside
- On a shallow pan fry your diced onion until golden brown. At this point you can add your most favourable seasoning. For me curry powder and more garlic ginger works for me.
- Add your diced tomatoes and bell pepper and cook until you get a thick paste. Dont forget your salt. Add the chicken pieces at this point and cook for about 10 minutes to incorporate the flavours. Add the chopped coriander at the last minute for that fresh green look.
- For the roast potatoes…Boil until ready but not soagy. Heat oil in deep frying pan and fry your potatoes until golden. Serve with or without sauce. I love me some mango chutney….funny right sweet and savoury together. I looooove
- For the kachumbari…. Dice your onion and soak in hot water to get rid of the sharp sting you get when biting into a raw onion… Separately dice your tomato, bell pepper and coriander then add your drained onion. Mix well. Season with salt and pepper. Squeeze in some lemon juice and a teaspoon and mix again. Ready to serve. Do enjoy and lemme know how it goes.
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