We will provide ideas You are are looking for a pan fried chicken and garlic potatoes recipe that is exciting taste and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of pan fried chicken and garlic potatoes, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to processing and serving it. No need be confused if want prepare pan fried chicken and garlic potatoes the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required for prepare

1. Prepare Pan fried chicken
2. Use 1 kg chicken thighs
3. Prepare 2 tsp onion salt
4. Prepare 1/2 tsp black pepper
5. Prepare 1/2 tsp ground chilli flakes
6. Prepare garlic potatoes
7. Prepare 1 kg white potatoes cut into small chunks
8. Take 1 tbsp plain flour
9. Take 1 tsp garlic granules - if you can't get that then garlic powder/lazy garlic/fresh crushed garlic will be fine
10. Take 1/2 tsp onion salt
11. Prepare 1 tsp fresh or dried parsley

HOW TO MAKE GARLIC BUTTER CHICKEN AND POTATOES: In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. (If you prefer your chicken to be thinner, you can cut the tenderloins in half.) Cut the potatoes into quarters. Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.

How to cook Pan fried chicken and garlic potatoes:

1. Mix the dry ingredients and rub well into the skin of your chicken thighs. Don't trim any fat as we want this to render off for the potatoes.
2. You will need a large frying pan or saute pan with a close fitting lid. Heat the pan over a medium high heat
3. Add the chicken skin side up so that the thighs keep their shape.
4. Cover the pan and allow to cook for 10 minutes without removing the lid
5. Turn the chicken after 10 minutes skin side down and cover again to cook for 5 minutes
6. A lot of fat should now have rendered from the chicken. Add the potato chunks around the chicken and ensure they are tossed in the chicken fat.
7. Reduce the heat to low, cover and allow to cook for 15 minutes.
8. Mix together the dry ingredients for the potatoes.
9. You can remove the chicken now if you like as it is cooked (I leave mine in)
10. Sprinkle the mix over the potatoes and toss them about a little to ensure they are coated and the mix gets wet
11. Cover again and cook for a further 5 minutes. Serve with veggies of your choice or eat on its own.
12. Done and ready to serve!

It's a flavorful comfort dish served over mashed potatoes (rice or pasta if so desired). Pan frying the chicken breasts makes them crispy on the outside and moist on the inside. Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. Place chicken on the baking sheet and arrange the potatoes all around the chicken. Lightly spray all over with olive oil spray or cooking oil spray.

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