CRISPY CHICIKEN WITH CRISPY POTATOES ENJOY DAN:

BREADED CRISPY CHICKEN WITH CRISPY SALT AND VINEGAR POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

3 boneless, skinless chicken breasts

1 cup buttermilk

3 bay leaves

3 garlic cloves, crushed

1/2-teaspoon sea salt

1 teaspoon freshly cracked black pepper

1 tablespoon hot pepper sauce

1 tablespoon smoky paprika

1 tablespoon grated Parmesan cheese

1 teaspoon all-purpose flour

1 tablespoon garlic powder

1 teaspoon cornstarch

1/4-teaspoon cayenne pepper

1 egg

2 tablespoon water

1 cup Panko flakes

DIRECTIONS:      (PRE-HEAT OVEN TO 375 DEGREES)

1.      Place chicken and next 7 ingredients in a zip-loc bag, squeeze to mix thoroughly.

2.      Place in refrigerate for at least 2 hours or overnight.

3.      Place a wire roasting rack in a roasting pan.

4.      Drain marinates from bag and discard bay leaf.

5.      Mix paprika, Parmesan, flour, garlic powder, and cayenne pepper in a bowl.

6.      Add paprika mixture into the bag with chicken mixture, closing bag and mixing thoroughly to coat the chicken breasts.

7.      Wisk egg, water and cornstarch in a bowl.

8.      Place Panko in another bowl.

9.      Dip floured chicken in egg mixture and then roll into Panko.

10.  Arrange on wire rack.

11.  Bake for 15 minutes in pre-heated oven turn pieces and bake 15-20 minutes more.

12.  CRISPY SALT AND VINEGAR POTATOES:       

2 pounds Yukon gold potatoes, halved, quartered

1 cup white vinegar, plus 2 tablespoons

1 tablespoon sea salt

2 tablespoons unsalted butter

2 tablespoons fresh chives

Combine first 3 ingredients in a saucepan and cover with water.

Bring to a boil; reduce heat and simmer for 20-25 minutes.

In a skillet add butter over medium-high heat, add potatoes, and salt and pepper.

Drizzle with 2 tablespoons vinegar, garnish with chives and sea salt.

ENJOY DAN: