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Fried Chicken with Garlicky Brow& a Cajun Cream Sauce

So much comfort. So much flavor. Just the meal to bring you home, and make ya feel good.
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Course Main Course

Ingredients
  

Potatoes

  • 6 Golden Yukon Potatoes, diced into cubes
  • Milk or Water, for boiling potatoes
  • Salt for boiling potatoes
  • 1 Stick Butter plus one Tbsp more, separated
  • 6 Cloves Garlic, Sliced
  • 1 C Heavy Cream
  • 1/2 C Sour Cream
  • Salt and Pepper to taste

Chicken

  • Chicken Drumsticks (We used a pack of five)
  • Seasonings you like for your chicken
  • Mustard
  • Your favorite hot sauce
  • Flour and Seasonings for chicken breading
  • Oil for Frying

Cream Sauce

  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 Tbsp Sun-Dried Tomato Paste
  • Heavy Cream, amount to your liking
  • Tony Cachere's Creole Seasoning, to taste
  • Hot Sauce to taste
  • Salt and Pepper, to taste (make sure on salt, that it isn't already salty enough from seasoning so you don't overdo it.)

Instructions
 

Potatoes

  • Add Potatoes to pot with water or milk, and bring to boil allowing to cook for about 12-15 minutes or until fork tender.
  • Meanwhile. melt stick of butter in a pan or large skillet, once melted, take a spoon and scoop out the fat content that floats to the top. Add in sliced garlic and cook on low for about 10 min. Discard Garlic afterwards,
  • Once potatoes are cooked, drain liquid and add potatoes back to pot. Add in your cream, garlic butter, salt and pepper to taste and with a hand mixer, whip up potatoes but it doesn't have to be fully.
  • Add in Sour Cream and other tbsp of butter and mix more until smooth and creamy. Place lid on top to keep warm while fixing other parts of meal.

Chicken

  • Clean your chicken. In a medium-large sized bowl, put chicken in and add seasonings, mustard, and hot sauce. You can use gloves for this part, but now lather the meat with your hands. As always with handling raw poultry, wash your hands afterwards. Set marinated chicken in fridge for atleast 20-30 minutes.
  • Now time to bread in flour. Make sure to coat all of the chicken leg and then shake off any excess flour. Set on a rack to sit for 15 minutes before frying, this will help the breading stay on.
  • In cooking oil, mat 350 degrees, fry chicken for about 10 minutes or until it reaches an internal temperature of 165 degrees.
  • Take our with tongs and set on plate lined with a paper towel, to absorb any excess grease.

Cream Sauce

  • Add butter to large skillet or pan and let melt.
  • Add Flour and Whisk in.
  • Add Tomato Paste and Whisk in.
  • Add in cream, stirring well to make sure it is creamy and smooth, and add to liking.
  • Add in seasoning and hot sauce and stir.
  • Bring Cream to a boil really quick and then back to a simmer. When it is to the thickness you like, take and ladle over potatoes, followed by chicken and parsley as a garnishing if you wish. Enjoy!