Pan fried chicken and garlic potatoes. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. This recipe for garlicky pan-fried chicken and creamy mashed potatoes loses a lot of the fat but none of the flavor of classic fried chicken. Turn the chicken; stir the onions and garlic.

Pan fried chicken and garlic potatoes Grate garlic over yogurt and season to taste with salt and pepper. Scatter the potatoes and garlic around the chicken; reserve the bowl. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.

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For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. This recipe for garlicky pan-fried chicken and creamy mashed potatoes loses a lot of the fat but none of the flavor of classic fried chicken. Turn the chicken; stir the onions and garlic.

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Ingredients requirements for Pan fried chicken and garlic potatoes:

Need for Pan fried chicken.
Give 1 kg for chicken thighs.
Prepare 2 tsp - onion salt.
Need 1/2 tsp black pepper.
You need 1/2 tsp - ground chilli flakes.
Need garlic potatoes.
Provide 1 kg white potatoes cut into small chunks.
Need 1 tbsp - plain flour.
Provide 1 tsp garlic granules - if you can't get that then garlic powder/lazy garlic/fresh crushed garlic will be fine.
Require 1/2 tsp - onion salt.
Give 1 tsp of fresh or dried parsley.

Heat oil in a large pan, add in unpeeled garlic and potatoes. Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved. Heat oil in pan and fry chicken and potatoes until done.

Pan fried chicken and garlic potatoes making:

Mix the dry ingredients and rub well into the skin of your chicken thighs. Don't trim any fat as we want this to render off for the potatoes..
You will need a large frying pan or saute pan with a close fitting lid. Heat the pan over a medium high heat.
Add the chicken skin side up so that the thighs keep their shape..
Cover the pan and allow to cook for 10 minutes without removing the lid.
Turn the chicken after 10 minutes skin side down and cover again to cook for 5 minutes.
A lot of fat should now have rendered from the chicken. Add the potato chunks around the chicken and ensure they are tossed in the chicken fat..
Reduce the heat to low, cover and allow to cook for 15 minutes..
Mix together the dry ingredients for the potatoes..
You can remove the chicken now if you like as it is cooked (I leave mine in).
Sprinkle the mix over the potatoes and toss them about a little to ensure they are coated and the mix gets wet.
Cover again and cook for a further 5 minutes. Serve with veggies of your choice or eat on its own..

Serve baked chicken and potatoes with squeezed lemon juice and sprinkled fresh dill or parsley over entire dish. Spread potatoes and broccoli out into an even layer on the sheet pan, surrounding the chicken. Garnish with lemon zest and freshly chopped parsley. Heat the oil in a large frying pan, add the potatoes and fry over a medium-high heat, turning them occasionally until they begin to brown. The BEST ever garlic baby potatoes made with garlic butter!

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