Monday, January 7, 2008

Oven Fried Chicken and Potatoes with Beets

This is basically the same as Chicken and Crunchy Potatoes but after brining the chicken, dredge it in corn meal (I prefer that more than flour), and fry it in a hot skillet until the breading is golden brown. Do not burn!

Boil the beets until tender, about an hour. That giant one took longer. Let them cool and remove the skins. Serve with salt, pepper, and red wine vinegar to taste.

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