Buffalo Popcorn Chicken with Chili Roast Potatoes
These are two recipes that I put together to make one meal. The potato recipe comes from the book “365 Dish a Day: A recipe for each of the 365 days in a year” and the chicken recipe I found in my recipe box so I’m not sure where it came from. Most likely from the internet somewhere. I forgot to take pictures of them after they were ready to go, but here are a couple pictures of them while they were cooking.
1 lb. 2 oz. small new potatoes, scrubbed
2/3 cup veg. oil (I used a lot less because that seemed like a lot)
1 tsp. chili powder
1/2 tsp. caraway seeds (I thought I had these so I didn’t buy any. I used cumin instead.)
1 tsp. salt
1 tbsp. chopped basil (I used dried basil)
salt, a pinch
pepper, a pinch
1 chicken breast, cut into bite sized pieces
garlic powder, a pinch
1/4 cup flour
veg. oil for pan frying
1/4 cup cornstarch
Cook the potatoes in a pan (I used a pot) of boiling water for 10 min. then drain thoroughly. Pour a little oil into a shallow roasting pan to coat the base. Heat the oil in a preheated oven, 400F, for 10 minutes. Add the potatoes to the pan and brush them with the hot oil. In a small bowl, mix together the chili powder, caraway seeds, and salt (I accidentally also added the basil which turned out fine). Sprinkle the mix over the potatos, turning to coat them all over. Add the remaining oil to the pan and roast in the oven for about 15 mins, or until potatoes are cooked through. Using a slotted spoon, remove potatoes from oil, drain well, and transfer to a serving dish. Sprinkle basil over the top and serve immediately.
Whisk egg with salt, pepper, and garlic in a small bowl. In another bowl, mix the cornstarch and flour. Dip the chicken in the egg mixture and then into the dry mixture. Over med-high heat, pan fry chicken in oil. Once cooked, let rest on paper town on a plate. After cooling and draining, toss in sauce (I just put sauce on our plates so we could choose how much we wanted on our chicken).