Fried Chicken,Fried Potatoes and Corn on the Cob
Last night I cooked a traditional Sunday dinner with one exception. Instead of mashed potatoes I made fried potatoes.
My kids like chicken legs the best so I fried nothing but legs. I used my outdoor propane fryer. The great thing about the propane fryer is, I could fry 14 legs at a time.
Fried Chicken Legs, fried potatoes and corn.
I preheated the fryer to 325 degrees.
Using a very large bowl, I mixed a cup of all purpose flour with 2 tablespoons of salt, 1 teaspoon of black pepper, a tablespoon of paprika, 1/2 teaspoon of white pepper.
I then rinsed 14 chicken legs in cold water. I shook off the excess water and added the legs to the salt and spices. I tossed the legs and spices until the chicken was completely covered.
I lowered the fryer baskets into the oil then added the legs to the oil one leg at a time to prevent them from sticking together. I did this as quickly as I could to minimize time between the first piece and the last piece hitting the oil.
I fried the chicken legs for 15 minutes.
While the chicken was frying I boiled a pot of water and cut 8 potatoes into eighths. I simply quartered them length ways then cut those pieces in half.
I added the potatoes to the remaining flour I used for the chicken coating and tossed them.
When the water boiled I added 5 complete ears of corn. After the water returned to a boil, I cooked the corn, still on high, another 10 minutes.
During this time I removed the chicken (15 minutes of frying) and placed it on a pan lined with a paper towel.
I again lowered the fry baskets first, then after shaking the excess flour from the potatoes I dropped the potatoes into the oil. I dropped 3 or 4 at a time. Remember anytime you are dealing with coated fry products that aren’t frozen, always drop the items directly into the oil. Do not put in basket and then lower. If you do the pieces of chicken, fish or whatever will stick together and to the baskets.
I fried the potatoes 8 minutes. This will vary by size. when they float they are done but just to be safe I pull one out, cool it a little then test it for doneness. A benefit of being the cook.
After I removed the potatoes from the oil and let them drain, I shook a small amount of seasoning salt onto them.
At this point I had turned off the corn and removed it from the burner. I now removed the corn from the water and drained it.
All that is left now is to call the kids to dinner and watch what took me about an hour (including preheating the fryer) to disappear in seconds.
While I was doing all this I smoked chicken wings for me and my wife (trying to limit our fried food intake) but I couldn’t resist trying a chicken leg and a few potatoes.
They came out delicious!
It might have been because it reminded me of Sunday dinner when I was growing up. My Mom would fry a flock of chickens for our family. She fried the chicken in cast iron pans, then kept it in the oven warm while she fried more. She sometimes made mashed potatoes but often she just boiled them and we would smash them on our plate with our fork. She always made chicken gravy. My dad would usually, as if it was dessert, at the end of his meal, eat a couple of slices of white bread covered in gravy. By the way, he lived to be 80.
Whether my Sunday dinner was as good as I thought or it was the memories, the kids ate it just like my brothers and I did so many, many years ago.
It may be an antiquated way of thinking but watching healthy boys eat till they’re full makes me a happy father.
On this night my boys made me very happy.
Prep Time: 30 minutes
Cook Time: 25 minutes
- 14 chicken legs
- 8 potatoes
- 5 ears of corn
- 1 cup of all purpose flour
- 2 tablespoons salt
- 1 teaspoon black pepper
- i tablespoon paprika
- 1/2 tablespoon white pepper
- seasoning salt
Coat chicken legs with flour and spices. Fry chicken legs 15 minutes at 325 degrees. Boil corn 10 minutes. Fry potatoes and cutting them into pieces, 8 minutes.