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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

CHICKEN INGREDIENTS

PREPARATION
  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.

PESTO ROASTED POTATOES

PREPARATION
  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.

WHITE BBQ SAUCE

PREPARATION
  1. Mix all ingredients together in bowl. Refrigerate for up to 5 days.

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