Crispy Seasoned Potato Wedges and Chicken - Bonita's Kitchen скачать в хорошем качестве

Crispy Seasoned Potato Wedges and Chicken - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Crispy Seasoned Potato Wedges and Chicken, see recipe below! Our recipe is a little taste of home and the next best thing to the Mary Brown Chicken recipe. So tasty! To view & download the full recipe, please view it here on our website: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Ingredients: 4 Medium potatoes, washed and wedged 4 to 6 pieces of chicken, skin on 2 tsp cumin 1 tsp cayenne pepper 1½ tsp black or white pepper 2 tsp sea salt 1½ tsp ground thyme 1½ tsp garlic powder 1½ tsp onion powder 3 cups flour, any type 1 cup milk and ½ tsp sea salt 1 large egg 1½ tsp paprika Onion Dip: 1 Tbsp Onion soup mix 1 Tbsp sour cream  3 Tbsp mayonnaise or miracle whip  1 tbsp, olive oil  1 piece of chopped green onion Quick Gravy: 1 tbsp onion soup mix 2 tbsp corn starch 2 tbsp oxo or bovril mix 1 cup hot water  Method: Deep fryer needed! Cooking oil of choice! Cut whole potatoes leaving skin on wedge in 6 to 8 pieces, put in a bowl of water and remove some starch. Then in another bowl add 1 cup of milk, large egg and  ½ tsp sea salt. In a bag or bowl add cumin, black or white pepper, sea salt, onion powder, ground thyme, garlic powder, paprika, cayenne pepper and flour. Toss together and sit aside for potato wedges and chicken. First only use a small amount of dry mixture at a time, put 1 cup of mixture in a bowl or plastic bag. This way it will not cross contaminate your dry ingredients… Take 2 or 3 potato wedges at one time and toss through wet mixture then dry mixture. Then continue doing this until all potato wedges are coated. Repeat again in milk, then in dry mixture to coat more, do the same for the chicken after all potato wedges are coated. Turn deep fryer on 375ºF with cooking oil and fry only 4 or 5 potato wedges at one time until golden brown, around 5 to 7 minutes, then remove and drain on a piece of paper towel. Place on plate and keep warm in the oven uncovered until ready to serve. Then coat chicken pieces with milk and egg wash, then dry ingredients, back to wet ingredients and dry ingredients again. Place on a plate until ready to deep fry them, best to fry small pieces of chicken like, legs, wings and thighs. Deep fry until golden brown and cooked to 165ºF or around 7 to 10 minutes. Onion dip: Add in a bowl sour cream, mayonnaise and onion soup mix, blended all together top with green onions. Place in a small serving dish.  Quick Gravy: Add all ingredients to a bowl and mix well, microwave for 30 seconds to 1 minute or until thickened. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!