Forrest Gump Recipe
Buttermilk Fried Boneless Chicken: 24h brined chicken thighs, buttermilk fried, truffle-parmesan fingerling potato, sautéed spinach, bacon cream sauce, green onion.
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Ingredients
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Chicken Marinade
Breading and Frying
Truffle-Parmesan Fingerling Potatoes
Sautéed Spinach
Bacon Cream Sauce
Garnish
Method
Marinate the Chicken
- 1
Brine the Chicken
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for 24 hours.
Prepare the Potatoes
- 2
Cook the Potatoes
Preheat the oven to 400°F (200°C). Toss fingerling potatoes with olive oil, truffle oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender. Remove from oven and sprinkle with grated Parmesan cheese.
Fry the Chicken
- 3
Breading and Frying
In a bowl, mix flour, cornstarch, paprika, salt, and black pepper. Remove chicken from the marinade and dredge in the flour mixture, shaking off excess. Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken for about 6-8 minutes on each side until golden brown and cooked through. Drain on paper towels.
Sauté the Spinach
- 4
Cook the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach, salt, and black pepper, cooking until wilted. Set aside.
Make the Bacon Cream Sauce
- 5
Prepare the Sauce
In the same skillet, cook bacon until crispy. Remove bacon and crumble it. Add heavy cream to the bacon drippings, stirring to combine. Season with salt and pepper. Return crumbled bacon to the sauce.
Plate the Dish
- 6
Assemble the Dish
On each plate, serve a piece of fried chicken, a portion of truffle-Parmesan potatoes, sautéed spinach, and drizzle with bacon cream sauce. Garnish with sliced green onions.