Pan Fried Potatoes With Chicken Crackling |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I made this delicious recipe last night for the first time ever and it was fantastic! After removing the skin from two chicken breasts I decided to fry them up until brown and crispy and cook the potatoes in the rendered fat. The result was far better than I had hoped for. I normally do not like potatoes but prepared in this way even a potato hater like myself will love them! Ingredients:
chicken skin, from 2 breasts |
2 medium potatoes (peeled and sliced into 1/4 inch slices) |
2 tablespoons olive oil |
2 garlic cloves |
2 tablespoons parsley |
2 green onions, chopped |
salt and pepper |
Directions:
1. 1. Season the 2 chicken skins with salt and pepper.
2. 2. Over medium high heat fry the two chicken skins in a couple tablespoons olive oil in a large frying pan turning often to prevent sticking. When the skins are crispy and brown remove from pan and reserve.
3. 3. Add the potatoes to the pan over medium high heat, season with salt and pepper, and fry until both sides are golden brown and cooked through.
4. 4. Serve with the crispy chicken skins and garnish with parsley and chopped green onions.
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