Suddenly I See

Sunday, January 31, 2010

Fried Chicken with Cheesy Potato Hash

This one I made a couple of months ago also and just haven't posted it yet. I loved this dinner and will be making it again. I even made another piece of chicken for lunch the day after we had it to go with the leftover potatoes. I highly recommend this dinner. It says the prep time is only 15 minutes and the cook time is 20 minutes. It seems like it took me a lot longer but recipes usually do take me a lot longer than what is listed. Anyways, give this one a try for sure.


1 1/2 pounds red potatoes, cut into 1-inch pieces
2 large eggs
3 slices sourdough bread
4 chicken cutlets (about 1 pound)
Salt and pepper
1/2 cup extra-virgin olive oil
3 cups (about 7 ounces) store-bought coleslaw mix
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
1/3 cup shredded pepper jack cheese

Place the chopped potatoes in the saucepan and cover with water immediately to prevent browning.
Slice an uncut loaf of sourdough bread into 15 slices—more for later—and store tightly wrapped in plastic wrap.


In a medium pot, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 12 minutes; drain.

Meanwhile, in a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs. Season the chicken with salt and pepper and, working with 1 piece at a time, coat with the breadcrumbs, eggs and breadcrumbs again. Transfer to a sheet of wax paper.

In a large nonstick skillet, heat 2 1/2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown and cooked through, about 8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing. Wipe out the skillet.

In the same skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the coleslaw mix and bell pepper; season with salt and pepper. Cook, stirring often, until wilted and tender, about 5 minutes. Remove from the heat and stir in the scallions. Coarsely mash in the potatoes and cheese; season with salt and pepper.

Serve with the chicken.

Rodger had the idea of putting the bread in the blender to chop it up more and it worked much better then just tearing it into small pieces. The little crumbs stuck to the egg batter a lot easier.

And whoever came up with idea of frying coleslaw is a smart cookie. That tasted really good.

I didn't take a picture of this completed dinner so this is the picture from the Rachael Ray website.

Definitely try this recipe. I think you will enjoy it.

Source: Everyday with Rachael Ray

1 comment:

Pam said...

That looks really good. I will be trying it.