Blue Corn Fried Chicken With Buttermilk Bacon Potat

Name: Blue Corn Fried Chicken With Buttermilk Bacon Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whl chicken - (3 to 4 lbs) cut up; 3 c. buttermilk Peanut oil as needed Salt to taste Freshly-grnd black pepper to taste; 3 c. all-purpose flour seasoned with salt and pepper; 4 lrg Large eggs mixed with; 2 Tbsp. water and seasoned with salt and pepper; 2 c. blue cornmeal seasoned with salt and pepper; 1 c. honey; 2 Tbsp. ancho chile pwdr; 2 lb red bliss potatoes skin on, boiled; 3 Tbsp. butter; 1 c. buttermilk; 4 x roasted garlic cloves smashed to a paste; 1/2 c. cooked bacon crumbled Salt to taste Freshly-grnd black pepper to taste

Servings: persons

1 whl chicken - (3 to 4 lbs) cut up
3 c. buttermilk Peanut oil as needed Salt to taste Freshly-grnd black pepper to taste
3 c. all-purpose flour seasoned with salt and pepper
4 lrg Large eggs mixed with
2 Tbsp. water and seasoned with salt and pepper
2 c. blue cornmeal seasoned with salt and pepper
1 c. honey
2 Tbsp. ancho chile pwdr
2 lb red bliss potatoes skin on, boiled
3 Tbsp. butter
1 c. buttermilk
4 x roasted garlic cloves smashed to a paste
1/2 c. cooked bacon crumbled Salt to taste Freshly-grnd black pepper to taste

1
For the Chicken: Place chicken in a large baking dish, add in buttermilk, turn to coat.
2
Cover and place in refrigerator for at least 4 hrs.
3
Heat 1-inch of the peanut oil in a cast-iron skillet to 350 degrees.
4
Remove the chicken from the buttermilk, pat dry and season with salt and pepper.
5
Dip each piece of chicken in the flour and pat off excess.
6
Dip in the Large eggs then cornmeal.
7
Slowly add in the chicken pcs to the warm pan skin-side down in batches.
8
Cover the skillet and reduce the heat to medium-high and cook for 7 min, remove the cover, turn the chicken over and continue to cook for 6 to 7 min.
9
Drain on paper towels and transfer to a platter.
10
Drizzle with the Ancho Honey Sauce.
11
For the Ancho Honey Sauce: Mix all ingredients together till blended.
12
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, do not puree.
13
This recipe yields 4 servings.

2591

kcal

Calories

214

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 whl chicken - (3 to 4 lbs) cut up, 3 c. buttermilk Peanut oil as needed Salt to taste Freshly-grnd black pepper to taste, 3 c. all-purpose flour seasoned with salt and pepper, 4 lrg Large eggs mixed with, and more.

Yes, Blue Corn Fried Chicken With Buttermilk Bacon Potatoes Recipe 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.

That's it — enjoy your meal!

Blue Corn Fried Chicken With Buttermilk Bacon Potatoes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions