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Fried Chicken W/White BBQ Sauce & Pesto Potatoes

Fried Chicken W/White BBQ Sauce & Pesto Potatoes

CHEF PAUL YOUNG  |  Reinhart® Milwaukee Division

Portion Cost: $3.48
Suggested Menu Price: $13.25
Profit: $9.77


  • 10 oz Chicken 8-­piece cut
  • 16 oz 1% buttermilk
  • 10 oz All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 tsp Garlic powder
  • 1/2 tsp Ground cayenne pepper
  • 1 oz Kosher salt, divided
  1. Soak the chicken for at least 1 hour in the buttermilk with 1/2 Tbsp of kosher salt.
  2. In a separate bowl, add together the flour, cayenne pepper, garlic powder, baking powder and remaining salt and mix well with a dry whisk. Remove the chicken from the buttermilk, shaking off the excess, then dredge into the flour (you may repeat the process for a thicker crust).
  3. Deep fry at 350 degrees for about 10 -­‐14 minutes or until an internal temperature of 365 degrees is reached. Serve the chicken over the pesto potatoes, and finish the dish with a ladle of the white BBQ sauce.


  • 4 oz Red potato, diced
  • 1/4 oz Green medium bell pepper
  • 1 tsp Kosher salt
  • 1 Tbsp Pesto basil sauce
  • 1/2 tsp Black pepper
  • 1 tsp Olive oil
  1. Boil the potatoes until al dente, then drain. On a sheet tray, drizzle the potatoes with the oil, salt and pepper and place into 375 degree oven for 20 minutes. Toss in the pesto and serve.


  • 16 oz Mayonnaise extra heavy
  • 2 tsp Horseradish
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 Tbsp White wine champagne vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp Garlic fresh, minced
  1. Mix all ingredients together in bowl. Refrigerate for up to 5 days.

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