Fried Chicken with Garlicky Brown Butter Mashed Potatoes and a Cajun Cream Sauce

Happy Friday, everyone. We have almost made it to the end of the week, almost there!! I don’t know where you are from, but we are having some nasty Wintery stuff over here in KC, Missouri. And this cold business calls for one thing: comfort food. Now I have actually made a variation of this, that was more of an appetizer, and I’ll be sure to publish that version as well, in the near future. It had crispy fried flats, on top of the mashed potatoes and Cajun cream sauce. I was actually intending on doing that, for this post, BUT they were out of my drumettes and flats at the store! It must be the crazy time of Football, has everyone buying them? Oh well. Some drumsticks did just fine.

And now normally, I use my own flour and season it, but my foodie self came across this seasoned flour chicken fry breading I got at the Walmart Neighborhood Market, near my house. And omg it was so good! And I didn’t have to use as much as I only got a drumstick pack of five.

So timing will kind of be up to you, but I would say mid making your potatoes, to turn the heat up on your chicken because it takes a bit for the oil to heat. You want to get it to about 350 degrees, and its hot but remember that the temperature will drop when you add your chicken. But first things first, and you can actually marinate your chicken overnight if you wish, which I would recommend, but if you don’t, first once you have cleaned your chicken up I put mine in a bowl and pat dry. I then add my seasonings, use what you wish, usually I use some salt, pepper, lawry’s seasoning salt, I use Tony Cachere’s on a lot of things out of preference (if you couldn’t tell) and then I usually add some garlic powder and onion powder, but use what you want but preseason your chicken you will be a much happier person I promise! And you will also add your yellow mustard and hot sauce of choice. You can use gloves if you wish, but get your hands in there and lather those sexy legs. If you are doing this the day or before you fry chicken, let them sit AT LEAST 20-30 Mins. Actually even just put them in your fridge and let them marinate while making your potatoes. I chose to do my chicken last (and made my sauce while my chicken was frying) because I want to pay attention and make sure it doesn’t burn, because no one has time for that action. So first I started my potatoes and you can choose to boil in water or milk, I used milk. And while they were boiling I melted one stick of butter and scooped out the fat content that floats to the top. I then added my sliced garlic, and cooked on low while my potatoes cooked, and this is going to infuse your butter with the garlic flavor. Yum yum!!! So once my potatoes were done and I whipped them up with my cream, garlic butter, sour cream, and more butter, you should have your oil starting to heat already by now. Also if you get the time you could also flour up your chicken, because I personally like letting my chicken with the flour sit about 15 min before I fry it so, while your potatoes are cooking, do this and then turn on your heat for the oil. When you go to flour your chicken, coat all and as much as you can and kind of press it in on the chicken making it stick on there. Shake off any excess flour, and set on a rack on top of a plate or cutting board or roasting pan to sit for about 15 minutes. This will keep the breading on when you drop it in the oil.

While your chicken is frying, you will then make your sauce. Place butter in pan and let melt. Add your flour, and whisk until it becomes like a roux. Add your Sun Dried Tomato Paste and whisk in more. Add your cream to your liking and keep whisking until smooth. Add in your Tony Cachere’s and Hot Sauce to taste and then bring to a quick boil. This should help thicken up your sauce, bring to a simmer and keep warm until you are able to ladle on your potatoes, and plate everything.

Add potatoes on plate, followed by sauce and then chicken. Garnish with fresh parsley if you wish. Enjoy! Oh and shhh, I may have treated myself to almost a pint of Blue Bell Banana Pudding Ice Cream. Yummmmy!