MANILA, Philippines — Knowing how much we love our fried chicken, we will definitely never run out of creative ways by which to prepare the dish — and this recipe of Potato-Crusted Fried Chicken by Chef Kalel Chan of the Raintree Group of restaurants offers a new and innovative way of preparing our favorite fried chicken.
Developed for Potatoes USA Philippines’ latest recipe book titled "25 Chefs, 25 U.S. Potato Recipes," it incorporates potato into the batter and works crunchy wonders into each bite. Try this version of fried chicken and fall in love with it.
Potato-crusted Fried Chicken with Tartufuata Mashed Potato and Gravy
Ingredients:
200 grams U.S. Potato 3/8 straight cut fries, diced
350 grams chicken leg quarter fillets
1 cup buttermilk
For the chicken flour mix:
2/3 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. dried basil
1/3 tsp. dried oregano
1 tsp. celery salt
1 tsp. black pepper
1 tsp. dried mustard (ground)
4 tsps. paprika
2 tsps. garlic salt
1 tsp. ginger powder
3 tsps. white pepper
For the Tartufuata mashed potato:
1 cup U.S. Dehydrated potato flakes
1 cup fresh milk
Salt and pepper to taste
2 tbsps. Tartufuata cream
1 tsp. butter
1/2 cup chicken stock
1/2 cup cooking cream
For the chicken gravy:
3 tbsps. butter, divided
1 small pc. onion, finely chopped
5 tbsps. all-purpose flour
2 1/2 cups water
2 tsps. beef bouillon
2 tsps. chicken bouillon
For the garnish:
Rosemary leaves
Fried shallots
Cherry tomato confit
Chopped parsley
Procedure:
1. Prepare the chicken first. Pat-dry chicken leg quarter fillets with paper towels. Season lightly with salt and finely ground black pepper.
2. In a bowl, combine all ingredients for the chicken flour mix. Mix thoroughly to ensure even distribution of spices.
3. In a separate mixing bowl, combine fresh milk, cooking cream, and dried U.S. Potato 3/8 straight cut fries. Mix well.
4. Gradually add chicken flour mix into the potato–milk batter, stirring until a cohesive batter forms.
5. Dip the seasoned chicken fillets in the batter, ensuring they are evenly coated.
6. Heat oil in a deep fryer or heavy-bottomed pot to a temperature of 170° to 175°C (340° to 350°F). Fry the coated chicken until golden brown and cooked through, about 6 to 8 minutes, depending on thickness. Internal temperature should reach 75°C (105°F).
7. Drain chicken briefly on paper towels then plate it. Serve hot with a side of Tartufuata mashed potato and rosemary, fried shallots, cherry tomato confit, and chopped parsley.
8. To make the gravy: In a skillet over medium heat, melt 1 1/2 tbsps. butter. Add finely chopped onion and sauté until translucent for about 5 minutes. Add remaining 1 1/2 tbsps. butter. Once melted, whisk in flour to form a roux (*thickener). Cook, stirring constantly, until mixture turns golden and develops a nutty aroma for about 8 to 10 minutes.
9. Gradually whisk in water, followed by beef and chicken bouillons. Stir until smooth and free of lumps. Season with freshly ground pepper.
10. Bring gravy to a boil then reduce heat to a simmer. Cook, stirring occasionally, until thickened to desired consistency for about 8 to 10 minutes. Adjust seasoning.
11. To make the Tartufuata mashed potato, combine fresh milk and chicken stock in a saucepan. Bring to a gentle simmer over medium heat.
12. Remove from heat and gradually stir in U.S. dehydrated potato flakes. Mix until smooth.
13. Season with salt and pepper to taste. Add butter and cooking cream, folding gently to combine. Stir in Tartufuata cream and adjust seasoning as needed. Keep warm and ready to serve.