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Fried Chicken, Potatoes, and Peppers

The secret to this dish? Fry everything. Hey, we didn't say it was healthy, but it tastes good AF.

Tony's Beechhurst

Photo by Farideh Sadeghin

Servings: 4
Prep: 15 minutes
Total: 45 minutes

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
vegetable oil, for frying
kosher salt and freshly ground black pepper, to taste
4 chicken breasts (about 2 pounds), cut into 1-inch pieces
1/2 cup all-purpose flour
1 large yellow onion, thinly sliced
14 ounces roasted red peppers, sliced
2 teaspoons paprika
1 teaspoon dried oregano

Directions

1. Heat 2-inches of vegetable oil in a large saucepan until a deep dry thermometer reaches 220°F. Add the potatoes and cook until golden, 20 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.

2. Add the chicken to the oil and cook, stirring occasionally, until golden and cooked through, about 12 minutes. Using a slotted spoon, transfer to a large bowl and season with salt.

3. Heat the olive oil in a large skillet over medium-high. Add the onion and cook until golden, 4 to 5 minutes. Add in the peppers and cook 10 minutes longer. Add in the potatoes, chicken, paprika, and oregano and season with salt and pepper. Toss to coat and serve.