Now that’s a summer menu! Fried chicken…one of the quintessential American summer foods…I like to make mine full of herbs and spices, and “double dipped” for extra crispness. The Parmesan smashed potatoes make a delicious addition to the chicken, and the salad…the salad is something my mom used to make all time during the summer months…cool, creamy, crunchy and simple….a nice alternative to coleslaw.
Crispy Fried Chicken:
2 pounds (1 kilo) chicken parts (skin on, bone in)
1 quart buttermilk
2 cups flour
2 tablespoons garlic powder
2 tablespoons onion flakes
1 tablespoon thyme
1 tablespoon oregano
1 teaspoon rubbed sage
1-2 teaspoons paprika
salt and pepper
oil for frying
Combine seasonings and buttermilk in a large bowl.
Place chicken pieces in the buttermilk mixture.
Cover and refrigerate several hours.
Combine flour and remaining ingredients (except oil) in a deep plate.
Dredge chicken pieces in flour mixture, then buttermilk mixture, then again in the flour mixture.
Reserve on a plate and repeat with remaining chicken pieces.
Heat enough oil (medium heat) in a deep, heavy bottomed skillet to come halfway up the chicken.
Preheat oven to 375ºF (190ºC).
Carefully add chicken pieces to hot oil (skin side down), taking care not to overcrowd.
Fry about 10 minutes per side, or until juices run clear (reducing heat if necessary).
Drain on paper towels, then place chicken on a baking sheet and place in the oven.
Parmesan Smashed Potatoes:
4-6 potatoes, skin on, well washed
1 container plain yogurt (6 ounce, 125 grams)
1/2 cup milk
1/3 cup butter
roasted garlic to taste
onion flakes to taste
1/2 cup freshly grated Parmesan cheese
In a fairly large pot, bring potatoes to a boil.
Cover and reduce heat to medium-low.
Cook 45 minutes, or until the potato easily falls when a knife is inserted in the center.
Drain and add remaining ingredients.
Smash using a potato masher, breaking up the skin and combining the ingredients thoroughly.
Creamy Cucumber Salad:
1-2 large cucumbers (to yield about 3 cups)
1 medium onion
3 tablespoons mayo or Greek yogurt
1/4 cup milk
2 tablespoons dill
garlic powder to taste
salt and pepper
Soak cucumbers (sliced) and onions (sliced) in salted water for 2 hours (this reduces bitterness).
In a large bowl, whisk together mayo/yogurt, milk and seasonings until smooth.
Add cucumbers and toss to combine.
Allow to rest in refrigerator at least 1 hour and serve.