How to Make Perfect Crispy potatoes carrots,cinnamon chicken with yellow sauce

Crispy potatoes carrots,cinnamon chicken with yellow sauce. Kosher salt and freshly cracked black pepper. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.

Extra Lemony Crockpot Chicken and Potatoes. Double the lemon zest, using two lemons instead of one. Once the chicken and potatoes have finished cooking, squeeze the juice of the additional lemon over the top. You can cook Crispy potatoes carrots,cinnamon chicken with yellow sauce using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Crispy potatoes carrots,cinnamon chicken with yellow sauce

1. It's 250 g of breast chicken.
2. Prepare 1/2 cup of milk.
3. You need Pinch of salt.
4. Prepare Pinch of blackpepper.
5. It's 1 cup of flour.
6. Prepare 1/2 tsp of cinnamon.
7. You need 1/2 tsp of paprika.
8. Prepare of For sauce.
9. You need 3 tsp of mayonnaise homemade i use.
10. It's 1 tsp of mustard.
11. It's 2 tsp of lemon.

Add the curry paste, coconut milk, carrots, and stir to combine. To Store: Keep the roasted potatoes and carrots in a tightly sealed container or in a labeled zippered bag. Store in the fridge for about a week or freeze for up to a month. Brighten the flavor with a few dashes of salt and pepper!

Crispy potatoes carrots,cinnamon chicken with yellow sauce instructions

1. Slice the chicken breast as You desire,and put the seasoning,salt and pepper.
2. Next put the 1cup milk in the bowl of chicken just 30 mins or overnyt to have a good taste..
3. Then prepare you frying pan put small amount of oil and toast the chicken until golden brown,f the chicken done,fry ur grated potatoes and carrots to became crispy.
4. Final touch garnish the chicken with the sauce and small palsy.Enjoy ur dinner eat with greek salad.

Rub chicken skin with sea salt and cracked black pepper. Heat butter and oil in a medium frying pan over a high heat, add seasoned chicken, seal on all sides and pan fry skin side down until skin is crispy. Remove from the pan, place in a medium baking paper-lined roasting dish and add garlic, rosemary and thyme. Add one teaspoon coarse salt and mix well. To make our take on chicken katsu, we're breading chicken in layers of egg (mixed with a bit of miso paste for umami flavor) and traditional panko breadcrumbs to achieve its irresistibly crunchy, golden brown exterior.

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