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Fried chicken in a pan with potatoes

Pan-Fried Chicken with Potatoes

A simple but delicious everyday dish for the whole family! One of the easiest weeknight recipes there is: pan-fried chicken with potatoes. And even though it's very simple, it's every bit as tasty. I make it with almost embarrassing regularity, and now I'm happy to share how it's done.

Valeria

Recipe author

Composition / ingredients

Servings:

Chicken (chicken legs)

700

Potatoes

600

Butter

Vegetable oil

Ground black pepper

Dry spices (for the chicken)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 47 % 16 g

Carbohydrates 24 % 8 g

215 kcal

GI: 100 / 0 / 0

Cooking method

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Start by peeling and rinsing the potatoes, then boil them in lightly salted water until just half-cooked. Drain and let them cool. Now take the chicken legs, rinse them well, and pat them dry. Season them with salt, pepper, and whatever seasoning you like, and set them aside to marinate in the fridge for about 30 minutes. After that, fry the legs in vegetable oil in a skillet until golden brown. In a second skillet, also with oil, fry the potatoes cut into wedges or halves. Season with salt and pepper to taste. Once the chicken and potatoes are both done, serve them together on one platter.