Fried Chicken & Potatoes with Salad and Watermelon
by Jes Mostek
In addition to the recipe, you will also need the following for this meal:
  1 bag  salad
  1 pint  grape tomatoes
  1 half  watermelon

Fried Chicken & Potatoes
by Richard Bugg
serves: 6
  Fried chicken with sliced potatoes fried with same coating and grease. Onions are fried with potatoes.
  3 lbs   Chicken
  4 lbs   potatoes (peeled and sliced)
  2   large onions
  1 cup   flour
  1 cup   corn starch
  2 1/2 Tbsp   paprika
  1 Tbsp   Garlic Salt
  1 Tbsp   salt
  1 Tbsp   pepper
  1 tsp   ginger
  1/2 tsp   nutmeg
  1/2 tsp   dried oregano
  1 Tbsp   ground mustard
  1 cup   milk
  2   eggs
  1 cup   milk
    cooking oil
  Cut up chicken if needed. (Any type of chicken will do: a fryer chicken cut into pieces, or breast pieces or thighs and drumsticks - whatever you prefer).

Pour oil into large frying pan and heat to medium-high. Mix flour, corn starch, and spices in bowl or pan. Beat eggs and mix with milk in separate bowl. Dip each chicken piece into flour mixture, then egg mixture, then flour mixture again. Place in frying pan. Cook the chicken until golden brown and juice runs clear when you cut into it.

While chicken is cooking, peel potatoes and slice. Slices can be an 1/8 to 1/4 inch thick. Slice onions as well. Put potato slices into large bowl. Pour remaining milk mixture over potatoes and stir. Add remaining flour mixture and stir.

When chicken is finished, remove to paper-towel line plate or pan and keep warm. Layer potatoes into frying pan. Add onion on top, cover, and let cook. Stir the potatoes and onions every five minutes until potatoes are tender. Remove to paper-towel-lined bowl.