Julia's Favorite Batter-Fried Chicken and Smashed Potatoes | Full Episode | Julia at Home (S2 E6)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a unique crunch.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil has a neutral flavor, while peanut oil is often cheaper.

chicken

💰Cheaper: chicken thighs

Thighs are usually less expensive than breasts.

Wash and cut 2 lbs of little red potatoes in half lengthwise.

Add potatoes to the slow cooker.

Add 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of ground pepper to the slow cooker.

Smash 3 peeled garlic cloves and add them to the slow cooker.

Stir all ingredients together in the slow cooker.

Cover and cook on high for 4 hours or low for 5-6 hours.

Prepare 2 1/2 lbs of collards by removing the stems and washing them.

Blanch collards in boiling water with 1 tablespoon of salt for about 5 minutes.

Drain collards and rinse with cold water to cool them down.

Squeeze out excess water from collards using a towel.

Chop collards into manageable pieces.

Make the batter for the chicken using equal parts all-purpose flour and cornstarch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens