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Fry Style Chicken With Potato Dumplings

Microwaverina's picture
For chicken
  Broiler fryer chicken 4 Pound, cut into serving pieces
  Skim milk 1⁄4 Cup (4 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Egg/1/4 cup fat free egg substitute 1
  Canola oil 1 Tablespoon
  Corn flakes 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Ground almonds 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
For dumplings
  Unbleached flour 1 Cup (16 tbs)
  Cold mashed potatoes 1 Cup (16 tbs)
  Egg/1/4 cup fat free egg substitute 1 , beaten
  Farina 1 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Margarine/Butter 1 Teaspoon

To make the chicken: Remove and discard the skin from the chicken.
Place the milk in a shallow dish and dip the chicken into it.
Dredge the pieces in the flour.
Set aside.
Discard all but 1 tablespoon of the milk.
Using a fork, beat in the egg and oil.
Place the corn flakes, Parmesan, almonds, paprika, and pepper in a small paper bag.
With a rolling pin or by hand, crush the bag to crumble the corn flakes.
Shake well.
Pour the crumbs into a glass pie plate.
Dip the chicken pieces in the egg mixture, then in the crumbs, turning to coat thoroughly.
Arrange the chicken in a shallow oval or 10" round baking dish with the thickest portions facing the outside of the dish.
Cover with paper towels.
Microwave on high for 10 to 12 minutes.
Rotate the dish a half turn.
Microwave on high for 10 to 12 minutes.
Rotate the dish again.
Microwave on medium (50% power) for 5 minutes, or until the juices run clear when the chicken is pierced with a fork.
Cover with foil and let stand for 5 minutes.
To make the dumplings: While the chicken is cooking, bring a large pot of water to a boil.
In a medium bowl, mix the flour, potatoes, egg, and farina until well blended.
Take a pinch of the dough and drop it into the boiling water.
If it falls apart, beat a little more flour into the potato mixture.
Roll small amounts of dough into finger-size pieces.
Drop them in the boiling water and cook for 10 to 15 minutes, or until the dumplings rise to the surface.
Remove from the water with a slotted spoon, rinse lightly under warm tap water, and place in a warmed serving bowl.
Toss with the parsley and margarine or butter.
Serve with the chicken.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6317 Calories from Fat 2888

% Daily Value*

Total Fat 321 g494%

Saturated Fat 90.9 g454.6%

Trans Fat 0.1 g

Cholesterol 1821.4 mg607.1%

Sodium 2882.6 mg120.1%

Total Carbohydrates 429 g143.2%

Dietary Fiber 36.5 g146%

Sugars 10.9 g

Protein 419 g838.3%

Vitamin A 173.3% Vitamin C 295.7%

Calcium 88.6% Iron 256.2%

*Based on a 2000 Calorie diet

Fry Style Chicken With Potato Dumplings Recipe