Recipe Redo: Turning Coolio's Spicy Chicken Into Chicken-Fried Potatoes
How do you start with the idea to make chicken and end up making potatoes? We have Coolio to thank for this week's recipe.
Jenny Park and Teri Lyn Fisher are the food stylist/recipe development/photography duo behind the blog Spoon Fork Bacon. Visit PEOPLE.com every Friday for their take on celebrity recipes, plus tips on cooking, entertaining, food photography and more.
How do you start out with a plan to cook chicken and end up making potatoes?
We have Coolio to thank for this week’s recipe. We took one look at his [premium title=”Spicy Chicken” url=”https://www.people.com/people/premium/celebfood/recipe/0,,20712493,00.html”] recipe and were intrigued by the ingredient list. Balsamic vinegar and green chilies…together?
We didn’t know what to expect but, guys, it was delicious! The light spice from the chilies paired perfectly with the tangy balsamic. We thought about how else we could use these flavor pairings together, and decided to try the same combo with potatoes.
To pack as much flavor as possible into these fried taters, we infused the dredging liquid and the buttermilk dipping sauce with the balsamic-green chili duo. The results were deliciously spicy, crispy potatoes with a nice tang to them. The balsamic adds such a unique depth of flavor!
Bonus points for the rapper: Earlier this week, he offered to replace one of his cookbooks that was stolen from NYC restaurant Momofuku Ko.
David—we’re not sure if it’s in the cookbook, but you should really try Coolio’s chicken (or these potatoes)!
2 medium russet potatoes, cleaned and sliced (about ¼-inch thick)
1 cup buttermilk
1 tbsp. balsamic vinegar
3 garlic cloves, thinly sliced
1 cup flour
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. dry mustard
2 tsp. smoked paprika
1 tsp. salt
1 tsp. cracked black pepper
Salt and pepper, to taste
Peanut oil, for frying
For buttermilk dipping sauce:
¼ cup sour cream
¼ cup buttermilk
1 garlic clove, minced
2 tbsp. green chilies, chopped
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tbsp. chives, thinly sliced
1 tsp. balsamic vinegar
1 tsp. minced thyme
1. In a medium pot over medium-high heat, heat oil to 350 degrees.
2. In a mixing bowl, toss potatoes, buttermilk, balsamic vinegar and garlic until well combined. Refrigerate mixture for 30 minutes.
3. In a shallow dish, mix flour, garlic powder, onion powder, mustard, paprika, salt and pepper. Remove potatoes from buttermilk and dredge in flour mixture.
4. Shake off excess flour and fry potatoes in batches until golden brown and cooked through, 6-8 minutes per batch. Drain onto a paper towel and season with salt and pepper.
5. To make buttermilk dipping sauce, in a mixing bowl, whisk all ingredients together until well combined. Cover and refrigerate for at least 1 hour. Before serving, allow sauce to sit at room temperature for about 10 minutes, then stir and adjust seasonings to taste.