Chicken Maryland with Sweet Potato Mash and Green Beans

Ingredients

• 4 chicken thighs 4 chicken thighs
• 1 cup buttermilk (240ml) 1 cup buttermilk (240ml)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• 4 tablespoons butter (56g) 4 tablespoons butter (56g)
• 1/4 cup milk (60ml) 1/4 cup milk (60ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 pound green beans, trimmed 1 pound green beans, trimmed
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 520 kcal / 2176 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 38g (Sugar: 8g)
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Place the chicken thighs in a bowl and pour the buttermilk over them. Let them marinate for at least 1 hour, or overnight for best results.
2. 2.
   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. 3.
   Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. 4.
   Remove the chicken thighs from the buttermilk, allowing any excess to drip off. Dredge each thigh in the flour mixture, pressing gently to adhere.
5. 5.
   Fry the chicken thighs in the hot oil for about 6-8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   Meanwhile, place the sweet potato cubes in a pot of salted water and bring to a boil. Cook until tender, then drain.
7. 7.
   In a separate saucepan, melt the butter over low heat. Add the cooked sweet potatoes and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
8. 8.
   Preheat the oven to 400°F (200°C).
9. 9.
   Toss the trimmed green beans with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until crispy and slightly charred.
10. 10.
    Serve the crispy fried chicken thighs with a generous scoop of sweet potato mash and a side of crispy green beans.

Treat your ingredients with care...

• Sweet potatoes — Make sure to cut the sweet potatoes into evenly sized cubes to ensure they cook evenly. Boil them until they are easily pierced with a fork, but be careful not to overcook them as they can become mushy.
• Green beans — Trim the ends of the green beans before roasting to remove any tough or stringy parts. Toss them with the seasonings and olive oil to ensure they are evenly coated before roasting.

Tips & Tricks

• For extra crispy chicken, double coat the chicken thighs by dipping them back into the buttermilk and flour mixture before frying.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the flour mixture.
• To save time, you can use frozen green beans instead of fresh. Just adjust the cooking time accordingly.
• For a healthier version, you can bake the chicken thighs instead of frying them. Place them on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, or until cooked through and crispy.

Serving advice

Serve the Chicken Maryland with a sprinkle of fresh chopped parsley for added freshness and color. Accompany it with a side of tangy barbecue sauce or honey mustard for dipping.

Presentation advice

Arrange the crispy fried chicken thighs on a platter, placing the sweet potato mash in a mound next to them. Garnish the mash with a pat of butter and a sprinkle of paprika. Pile the crispy green beans on top of the chicken or serve them in a separate bowl for a vibrant and appetizing presentation.