Southern Fried Chicken With Buttered Mashed Potatoes And Sauteed Peas And Tomatoes Recipes

SOUTHERN FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• In a small bowl, combine 1 cup soy milk and vinegar and let sit 5 minutes or until it looks lumpy and thick. In a large shallow bowl, stir together flour, 2 teaspoons salt, onion powder, cayenne powder and pepper and set aside. In a large Ziploc bag pour soy milk mixture over chicken and let sit 30 minutes, refrigerated. Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and reduce to a simmer. Cook 20 to 25 minutes or until fork tender. Drain well and return to pot. Using a potato masher or ricer, mash potatoes until smooth but leaving a few lumps. Stir in remaining soy milk, vegan butter, remaining 2 teaspoons salt and pepper and set aside, covered to keep warm. Heat oil in a 12-inch heavy cast iron skillet over medium high heat. Take one piece of chicken out of the Ziploc and dip in flour mixture, rolling around to coat well. Shake off excess before carefully putting in the oil and repeat with remaining pieces. Fry over medium to medium high heat for 6 to 8 minutes on each side. Continue frying and turning 2 to 4 minutes or until chicken is golden and brown on all sides. Remove from oil and drain on paper towels. Prepare Best Ever Gravy according to recipe instructions and serve over mashed potatoes.

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES

Steps:

• Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
• Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
• Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
• In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
• In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.