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This chicken recipe uses a cornstarch batter and the chicken is fried twice. Instead of fried chicken that has a thick crust, the cornstarch lets the fried skin be the star. Once the frying process is complete, the chicken is drizzled in a honey/hot sauce glaze. We loved this!
As far as the potato salad? I would definitely rank this one as a hit. Using sour cream instead of mayo added a great tang. Because we like more crunch in this type of dish, I would do a bigger dice on the celery next time. I only used about half of the dressing, but if you like your potato salad looser, then pour it all on.
I wanted to do something different with potatoes to serve with some leftover chicken and gravy. So I made these roasted smashed potatoes with sherry vinegar.
Easy to do -- I took two large potatoes, quartered them, and popped them into salted water. Let them cook for about 15 minutes. After draining them, I put the taters on a wire rack to dry out for about 10 minutes. Meanwhile, I oiled a sheet pan. The potatoes were then transferred to the sheet pan, and using the bottom of a measuring cup, I smashed each of the quarters. Each bit was then basted with some sherry vinegar, the I put the pan in a pre-heated, 500-degree oven for about 20 minutes. When they were out of the oven, the potatoes were given another quick baste with the vinegar and sprinkled with black pepper.
They tasted awesome! The bottom of the potatoes are crunchy, but the inside is still moist and fluffy. And the vinegar gave the whole shooting match a lovely kick.
Will definitely make these again and want to try using malt vinegar too (when I can find some).
