Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown | Food Network
Coating your chicken fingers with salty, crispy potato chips? Game. Changer.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 servings
Ingredients
Chicken:
1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
Honey Mustard Sauce:
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt
Directions
For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
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Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown | Food Network
Perfectly Roasted Potatoes at Home With/ Without Oven
Make Perfectly Roasted Potatoes at Home With/ Without Oven
Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.
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How to make the perfect Potato Nuggets
These nuggets are ideal kids snacks recipes or tiffin box recipes.
potato nuggets recipe | spicy potato nuggets | potato snacks recipes
Ingredients
For Potato Masala
• Boiled Potato 250gms
• Red chilli flakes 1tsp
• Oregano 1/2 tsp
• Bread crumbs 3tbs
• Corn flour 2tbs
• Pepper powder 1/2 tsp
• Ginger powder 1/2 tsp
• Garlic powder 1/2 tsp
• Paprika powder 1/2 tsp
• Grated cheese 3-4 tsp
• Salt as needed
For Corn batter
• Corn flour 3tbs
• Oregano 1tsp
• Pepper powder 1/4 tsp
• Water 1/2 cup
Preparation
1. firstly, in a large mixing bowl Add the mentioned ingredients in potato masala section
2. Mix well making sure the spices are combined well.
3. Further prepare corn flour batter by adding ingredients mentioned in corn flour batter section
4. prepare a smooth flowing consistency batter.
5. pinch a small ball sized potato dough and roll to cylindrical shape.
6. dip in corn flour batter covering all sides.
7. then roll in Corn flakes.
8. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
9. flip and fry all the sides on medium flame till it turns golden and crisp.
10. finally, drain over kitchen paper to remove excess oil and serve potato nuggets with tomato sauce.
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Loaded Cheese Stuffed Mashed Potato Balls
Just when you thought you couldn’t eat mashed potatoes on the go!
4 Cups Leftover/Cold Mashed Potatoes - prepared to your liking
1/2 Cup Sliced Green Onions
3/4 Cup Chopped Cooked Bacon
1 tsp Garlic Powder
1/2 tsp Black Pepper
2 Eggs
Block of Cheddar Cheese - Cut into small cubes
1 Cup Flour
1 Cup Bread Crumbs
Oil for frying
Salt
Place cold mashed potatoes into a large mixing bowl. Add Green Onion, Chopped Bacon, Garlic Powder, Black Pepper, and 1 egg - mix well.
With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place cube of Cheddar in the center and wrap the potato mixture around the cheese. Repeat.
In three separate bowls, add Flour, Bread Crumbs, and remaining egg (whisked). Coat the potato ball in flour, then egg, then bread crumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
In a medium pan heat oil over medium/high heat (to approximately 350˚F). Fry the potatoes in batches until browned on all sides. Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt. Once all potatoes are fried - transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C). Enjoy!
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Crispy Roast Potatoes | coated in flour + prep ahead
As a nation of roast potato lovers, we all have our own way of making roasties and I wanted to share with you mine. We love ours extra crispy so I coat them in flour and if you’ve never tried that before - you really must! I also love to amp up the flavour so I always add in a few split cloves of garlic, some sprigs of thyme or rosemary and a sprinkling of sea salt. This Crispy Roast Potatoes recipe is the only one I will ever use for a traditional roast dinner.
Prep Ahead ⚡️ You can also make these in advance! Making them perfect for Christmas or Thanksgiving.
Baby Weaning ???????? either cut larger roast potatoes into wedges less than 1/2 inch wide or cut open a roast potato and fork out the fluffy inside.
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To make these Crispy Roast Potatoes you’ll need:
Olive oil or duck / goose fat
Fluffy potatoes like Maris Piper, King Edward or Russet (US)
Plain / all-purpose flour
Thyme or rosemary sprigs
Garlic cloves
Sea salt
#shorts #roastpotatoes #crispyroastpotatoes #christmasrecipes #familymeals #christmasdinner #thanksgivingrecipes #sidedish