Fried Chicken with Ancho Honey and Buttermilk-Bacon Mashed Potatoes

Fried Chicken

• 3-4 lbs of chicken drumsticks (This is what my family likes, you can use thighs, etc.)
• 1 tbsp sugar
• 1 1/2 cups of self rising flour
• 1/2 cup of cornstarch
• 1tbsp seasoned salt
• 2 tsp paprika
• 1/2 tsp baking soda
• 1/2 cup biscuit mix
• 1 envelope italian dressing mix
• 1 envelope onion soup mix
• 2 eggs, beaten with 1/4 cup of water
• Peanut or corn oil for frying

Preheat oven to 350 degrees F.
Combine all dry ingredients in large bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces into the egg mixture and then into the dry coating mix: repeat so each piece is double-coated.
Preheat the oil in heavy skillet over medium--high heat. Brown the pieces skin side down for 5 minutes.
Turn and brwon the undersides of the pieces for a few minutes. Transfer to an oiled baking pan. Cover with foil, sealing it on oly three sides of the pan.
Bake for 45 to 50 minutes. Remvoe the foil, then bake for another 5 minutes or until the coating is crisp

Ancho Chile Sauce

• 1 cup of honey
• 2 tbsp of ancho chile powder or chipotle chili powder

Mix together in a bowl. Drizzle over chicken.

Buttermilk-Bacon Mashed Potatoes

• 2 lbs of red bliss potatoes, chunked and boiled with the skin on
• 3 tbsp of butter
• 1 cup of buttermilk
• 4 cloves of roasted garlic, smashed into a paste
• 1/2 cup of chopped bacon
• salt and pepper to taste 

Put all ingredients in a bowl and smash together. You can add more buttermilk to reach the consistency you like.

I am forever trying to think of ways to use leftovers. So, I used the leftovers from the whiskey mushroom sauce. I mixed in the leftover whiskey mushroom sauce and minced chives. It was delicious!

 

 

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