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Chicken Fried Potatoes with Smoked Potato Remoulade

Chicken Fried Potatoes with Smoked Potato Remoulade

Ingredients:

  • 3-4 large russet potatoes
  • 1 quart chicken stock, smoked in smoker
  • 1 tablespoon thyme, freshly chopped
  • 1 teaspoon dried sage
  • Breading:
  • 3 cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups buttermilk
  • 1 tablespoon Peppers of Key West Cayenne Pepper Hot Sauce (#1)
  • 2 tablespoons cornstarch
  • Vegetable oil for frying
  • Remoulade:
  • 1.5 pounds fingerling potatoes
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/3 cup hearts of celery, minced
  • 1/3 cup cauliflower, finely chopped
  • 2 tablespoons pickle relish
  • 1 tablespoon capers, chopped
  • 2 sprigs whole green onion, minced
  • 1/4 – 1/3 cup parsley, chopped
  • 1 tablespoon Il Primo Jalapeno Mustard
  • 1 tablespoon cider vinegar, smoked in smoker
  • 1/2 teaspoon Catch a Fire Curry Powder
  • 1 tablespoon Peppers of Key West Cayenne Pepper Hot Sauce (#1)
  • 1/2 teaspoon celery salt
  • 1 teaspoon black pepper

Instructions:

  1. Preheat oven to 300 degrees.
  2. Peel and cut Russet potatoes into 3/8 in. slices (two slices per person). Lay sliced potatoes in a casserole dish and cover with seasoned chicken stock.
  3. Bake until cooked enough to run a knife through.
  4. Cool on counter and then refrigerate, covered in stock, overnight.
  5. Remove potatoes from stock and pat dry. Bread potatoes by dipping in flour mix (flour, salt, pepper, baking powder, baking soda) and then buttermilk with Peppers of Key West Cayenne Pepper Hot Sauce (#1) and back in flour, double breading for an extra crispy crust. Fry in 1/2 in. vegetable oil until golden brown. They can be finished or rewarmed in oven.
  6. Place stock on stove and simmer on low. Add thyme and sage and reduce adding salt and pepper as needed. Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water and add to stock to thicken. Simmer 3 more minutes. Hold warm until serving.
  7. To make remoulade: Smoke water or chicken stock in a smoker or on your stovetop. Peel fingerling potatoes (or leave skin on) and cut to a very small dice. Place in smoke water overnight. Strain. Bring water to a boil in a medium saucepan and add potatoes and watch carefully. Cook till tender (but still holding their shape), strain and cool immediately.
  8. In a large bowl, combine mayonnaise, sour cream, buttermilk, celery, cauliflower, pickle relish, capers, green onion, parsley, Il Primo Jalapeno Mustard, smoked vinegar, Catch a Fire Curry Powder, Peppers of Key West Cayenne Pepper Hot Sauce (#1), celery salt and black pepper. Stir in smoked potatoes.
  9. To serve: Put two potatoes on plate and add some of the chicken gravy, top with remoulade.

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