Larry wanted fried chicken tonight, so I just dredged some chicken pieces in flour, salt, pepper and paprika. I used grapeseed oil (not too much) to fry the chicken. I had bought sweet potatoes last week, so of course we had to have the twice-baked sweet potatoes again. They were so good, especially for how little butter and sour cream I use. They weren’t as spicy this time – I like the kick that the chipotle gives the potatoes.
- Pan-Fried Chicken
- Twice-Baked Sweet Potatoes with Chipotle Chile (Fine Cooking #67, November 2004, p. 49)
Wine: Ridge 2001 Buchignani Ranch Zinfandel (Sonoma County, California). Another really good Zinfandel from Ridge. They really can’t go wrong in my book.
I am definitely making these potatoes tomorrow night. Probably with a pork tenderloin. And maybe a Zin. I miss you!
I wish I was there to cook for you. I hope you like the potatoes. Test the level of chipotle before you re-stuff the potatoes. Last night’s didn’t have enough. I’ve decided I like the yellow-fleshed potatoes better than the orange-fleshed. Which do you have?
There’s usually a selection of several kinds. I love the really dark, ruby?, fleshed ones. But really, I like them all.
I thought the yellow-fleshed were easier to handle for this recipe. The orange ones fell apart a lot easier.