Crispy Chicken Recipe
Potato Puree | Roasted Cauliflower | Farro | Salsa Verde
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Ingredients
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Crispy Chicken
Potato Puree
Roasted Cauliflower
Farro
Salsa Verde
Method
Crispy Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Dredge the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge in flour, coating evenly. Shake off any excess flour.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the chicken thighs skin-side down. Cook for 7-8 minutes on each side until golden brown and cooked through. Drain on paper towels.
Potato Puree
- 4
- 5
Make the Puree
Drain potatoes and return to pot. Add butter, heavy cream, and salt. Mash until smooth and creamy. Keep warm until serving.
Roasted Cauliflower
- 6
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.
Farro
- 7
Cook the Farro
In a medium pot, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender. Drain any excess water.
