Southern Fried Chicken Plate

Description

Southern Fried Chicken Plate

Ingredients:

4 pieces of fried chicken tenders

2 cups mashed potatoes

1 cup sweet corn

1/2 cup savory brown gravy

Fresh thyme for garnish

Salt and pepper to taste

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Instructions:

1. Prepare the Chicken:

If making fresh, season chicken tenders with salt, pepper, and spices of your choice.

Coat in flour, dip in buttermilk, and fry until golden and crispy.

2. Mashed Potatoes:

Boil potatoes until tender, then mash with butter, cream, salt, and pepper.

3. Sweet Corn:

Warm sweet corn in a skillet or microwave with a touch of butter for enhanced flavor.

4. Plate the Dish:

Start with a generous scoop of mashed potatoes, pour brown gravy on top.

Add the crispy fried chicken tenders and a side of sweet corn.

5. Garnish & Serve:

Garnish with fresh thyme for an herby touch. Serve warm and enjoy!

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#ComfortFood #SouthernChicken #MashedPotatoesLover #CornDelight

Step-by-Step Guide

Follow this detailed process to build your perfect Southern Fried Chicken Plate from scratch.

1. Marinate the Chicken: At least 30 minutes before cooking, season 4 chicken tenders generously with salt, pepper, and optional spices like paprika and garlic powder. For extra flavor, soak them in buttermilk during this time.
2. Bread the Chicken: Dredge each tender in all-purpose flour, ensuring a light, even coat. For a thicker crust, dip the floured chicken back into the buttermilk and then into the flour a second time.
3. Fry to Perfection: Heat 2 inches of oil in a heavy skillet to 350°F (175°C). Fry the tenders for 5-7 minutes, turning once, until deeply golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
4. Prepare the Base: While the chicken rests, boil 2 large russet potatoes until fork-tender. Drain and mash with 1/4 cup butter, 1/4 cup warm cream, salt, and pepper until smooth.
5. Warm the Sides: In a small saucepan, gently heat 1 cup of sweet corn with a pat of butter. In another pan, warm your prepared or store-bought brown gravy.
6. Assemble with Care: On a warm plate, place a generous mound of mashed potatoes. Create a well in the center and ladle in the hot gravy. Arrange the crispy chicken tenders and buttered corn alongside.

Serving Suggestions

This hearty plate is a complete meal. For a true Southern diner experience, serve with a side of buttermilk biscuits or flaky rolls to soak up the gravy. A simple side salad with a tangy vinaigrette can cut through the richness. For beverages, sweet iced tea, lemonade, or a cold lager are classic pairings.

How-to Summary

Season and bread chicken tenders, then fry until golden. Prepare creamy mashed potatoes and warm corn with butter. Assemble the plate by mounding potatoes, topping with gravy, and adding the chicken and corn. Garnish with fresh thyme.

Frequently Asked Questions

1. Can I bake the chicken instead of frying? Yes. For a lighter version, coat the tenders as instructed, place them on a wire rack over a baking sheet, spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

2. How do I keep the fried chicken crispy? The key is draining on a wire rack instead of paper towels. This prevents steam from making the bottom crust soggy. Also, let the breaded chicken rest for 10 minutes before frying to help the coating adhere.

3. What’s the best potato for mashing? Russet or Yukon Gold potatoes are ideal. Russets yield a fluffy texture, while Yukon Golds are naturally buttery and creamy, requiring less added fat.

4. Can I make components ahead of time? Absolutely. You can prepare the mashed potatoes a day ahead and reheat with a splash of milk. The chicken is best served fresh but can be kept warm in a 200°F (95°C) oven for up to 30 minutes.

5. My gravy is too thin. How can I thicken it? Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering gravy until it reaches your desired consistency.

Common Mistakes to Avoid

• Crowding the Pan: Frying too many tenders at once drops the oil temperature, leading to greasy, soggy chicken. Fry in batches.
• Soggy Potatoes: Avoid overworking mashed potatoes with a food processor or electric mixer, as this releases too much starch and makes them gluey. Use a hand masher or ricer.
• Underseasoning: Season every component—the chicken brine, the flour, the potatoes, and the corn. Taste as you go.
• Serving on a Cold Plate: A cold plate will cause the food to cool rapidly. Warm your plates briefly in the oven or with hot water before assembling.

Conclusion

Mastering the Southern Fried Chicken Plate is about honoring the simplicity of quality comfort food. By focusing on proper technique—from achieving a crispy crust to creating velvety potatoes—you transform basic ingredients into a deeply satisfying, celebratory meal. It’s a timeless dish that brings the warmth of Southern hospitality to any table.