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Cormeal baked chicken with bacon mashed potatoes
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| Ingredients Chicken: | |
| 1 | whole chicken, (3 to 4 pounds) cut up |
| 3 cups | buttermilk |
| Peanut oil | |
| Salt | |
| 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 |
| Buttermilk-Bacon Potatoes: | |
| 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 | |
| freshly ground pepper | |
Directions
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. 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. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. 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. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.
For the Ancho Honey Sauce: Mix all ingredients together until blended.
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.
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