Blue Corn Fried Chicken With Buttermilk Bacon Potatoes Recipe

• 1 whl chicken - (3 to 4 lbs) cut up
• 3 c. buttermilk Peanut oil as needed Salt to taste Freshly-grnd black pepper to taste
• 3 c. all-purpose flour seasoned with salt and pepper
• 4 lrg Large eggs mixed with
• 2 Tbsp. water and seasoned with salt and pepper
• 2 c. blue cornmeal seasoned with salt and pepper
• 1 c. honey
• 2 Tbsp. ancho chile pwdr
• 2 lb red bliss potatoes skin on, boiled
• 3 Tbsp. butter
• 1 c. buttermilk
• 4 x roasted garlic cloves smashed to a paste
• 1/2 c. cooked bacon crumbled Salt to taste Freshly-grnd black pepper to taste

1. For the Chicken: Place chicken in a large baking dish, add in buttermilk, turn to coat.
2. Cover and place in refrigerator for at least 4 hrs.
3. Heat 1-inch of the peanut oil in a cast-iron skillet to 350 degrees.
4. Remove the chicken from the buttermilk, pat dry and season with salt and pepper.
5. Dip each piece of chicken in the flour and pat off excess.
6. Dip in the Large eggs then cornmeal.
7. Slowly add in the chicken pcs to the warm pan skin-side down in batches.
8. Cover the skillet and reduce the heat to medium-high and cook for 7 min, remove the cover, turn the chicken over and continue to cook for 6 to 7 min.
9. Drain on paper towels and transfer to a platter.
10. Drizzle with the Ancho Honey Sauce.
11. For the Ancho Honey Sauce: Mix all ingredients together till blended.
12. For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, do not puree.
13. This recipe yields 4 servings.

chicken, buttermilk peanut oil, allpurpose, eggs, water, cornmeal, honey, ancho chile pwdr, red bliss potatoes, butter, buttermilk, garlic, bacon

Taken from cookeatshare.com/recipes/blue-corn-fried-chicken-with-buttermilk-bacon-potatoes-87501 (may not work)