Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes Recipe

Name: Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (3 to 4 pounds) cut up; 3 cups buttermilk; Peanut oil; Salt and freshly ground pepper; 3 cups all-purpose flour seasoned with salt and pepper; 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper; 2 cups blue cornmeal, seasoned with salt and pepper; Ancho-Honey Sauce; 1 cup honey; 2 tablespoons ancho chile powder; 2 pounds red bliss potatoes, skin on and boiled; 3 tablespoons butter; 1 cup buttermilk; 4 cloves roasted garlic, smashed to a paste; 1/2 cup cooked bacon, crumbled; Salt and freshly ground pepper

Servings: persons

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper
Ancho-Honey Sauce
1 cup honey
2 tablespoons ancho chile powder
2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

1
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat.
2
Cover and place in refrigerator for at least 4 hours.
3
Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper.
4
Dip each piece of chicken in the flour and pat off excess.
5
Dip in the eggs then cornmeal.
6
Slowly add the chicken pieces to the hot pan skin-side down in batches.
7
Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes.
8
Drain on paper towels and transfer to a platter.
9
Drizzle with the Ancho Honey Sauce.
10
For the Ancho Honey Sauce: Mix all ingredients together until blended.
11
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

2392

kcal

Calories

206

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole chicken (3 to 4 pounds) cut up, 3 cups buttermilk, Peanut oil, Salt and freshly ground pepper, and more.

Yes, Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes

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