Best Leftover Fried Chicken Green Beans And Mashed Potatoes Makeover Recipes

LEFTOVER FRIED CHICKEN, GREEN BEANS AND MASHED POTATOES MAKEOVER

Leftover Fried Chicken, Green Beans and Mashed Potatoes Makeover image

My Husband brought home a special from work which was Fried Chicken, mashed potatoes and green beans that had bacon as an ingredient. We ate half of it and the next night I wanted to use the rest of it but didn't want to heat in an oven so I created a casserole and some potato pancakes. It was the best and we ate leftovers of that the next night....awesome flavor and tasty

Provided by Meg Terhar Hill @pjgourmeg

Categories Chicken

Number Of Ingredients 15

Ingredients

2 or more - breasts or other parts of left over fried chicken, pull from bone and shred with or without skin and breading
1 cup(s) chicken broth
1/2 cup(s) sour cream
1/3 cup(s) flour and salt and pepper to taste
1/2 teaspoon(s) cumin
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) chipotle seasoning
1-2 cup(s) smashed potatoes
1 sm - onion, carmelized in butter
1-2 cup(s) leftover green beans cooked with bacon
1 cup(s) cheddar cheese, shredded
1/2 cup(s) panko bread crumbs
2-3 tablespoon(s) melted butter, to drizzle on top of the casserole
1 - egg

Steps:

Take your fried chicken and strip it of all the meat and some of the skin and place it in a bowl.
In a sauce pan warm up the chicken stock and sour cream add in your seasonings, then add flour and some of the cheese to thicken
Now take the green beans and spread on the bottom of the small casserole dish, then place the shredded chicken on top of that and when the sour cream mixture is thickened pour over the top, shred the cheese on top of that and sprinkle the Panko on top and drizzle the butter on top of that.
place in a 350 deg oven and start on the potatoe pancakes
Place your Potatoes in a bowl and add an egg and mix in, then add the flour...in a small pan saute your onion until caramelized and add to the potatoes, stir and when casserole is about ready to take out of the oven start the potato pancakes
For the potato pancakes you need butter in the pan, I don't care how much but it should be enough to almost deep fry in...by tablespoonfuls drop into the fry pan, 4 should fit in the pan...brown nicely and place on paper towels

FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Fried Chicken With Mashed Potatoes and Gravy image

Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.

Provided by ellie_

Categories Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 tablespoon flour
1 1/2 teaspoons Worcestershire sauce
2 cups whipping cream (I used part milk and cream(I think you could also use part milk without any problems)
1 cup milk
2 green onions, chopped
1 tablespoon fresh thyme, chopped
48 ounces boneless skinless chicken breasts
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt or 1 tablespoon other coarse salt
1 tablespoon pepper
vegetable oil (for frying, I used Canola oil)
4 lbs red potatoes, with skins, cut into 1 1/2 inch pieces
1 cup half-and-half
1/2 cup butter
1 cup sour cream

Steps:

Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
To make gravy:.
Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
To make pototoes:.
Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
Rewarm gravy before serving.

Nutrition Facts : Calories 1889.4, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7