Slow Cooker Chicken Fry Recipe

Directions

Bring a large pot of chicken broth and 1 teaspoon liquid smoke to a boil. Remove from heat, cover and let simmer 20 minutes. Stir in salt, oil and 2 skins of chicken.

Meanwhile, bring chicken pieces into the large pot and coat in the remaining water. In a separate medium bowl, combine chicken, onion, horseradish, thyme, rosemary, and 1/2 teaspoon rosemary.

Arrange potatoes in the bottom of a large baking dish. In a small bowl, mix together roux and 1/2 cup olive oil. Stuff the chicken parts in the roux, just enough to contain.

Bake 10 minutes in the preheated oven, or until they are cooked through. Remove from oven and slice into thin strips. Remove skin from potatoes and place them in a large serving bowl.

While potatoes are basting, heat 2 tablespoons olive oil in small skillet over medium heat. Saute chicken in vegetable oil until lightly browned, about 10 minutes. Remove chicken from oven, slice into 1/4 inch strips, remove the skin and place on foil.

Transfer chicken strips to steamer over cream of mushroom soup; cool. Omit remaining roux and brown sugar.

Top chicken strips with mushroom sauce. Arrange foil plates in the prepared baking dish. Place steamer over stove and heat oil on medium-high heat. Place skillet in pot of boiling water and heat slowly until steam has completely subsided, about 5 minutes.

Return chicken strips to oven for 1 minute and fry on the side until browned, about 5 minutes. Remove foil from remaining chicken foil and place dish on rack of oven. Bring pot of water to a boil and pour sauce over chicken, ensuring that chicken does not burn.

Remove chicken from steamer and place in foil placed pan. Cover, and cook 15 minutes, turning to coat, over medium heat until evenly browned. Serve piping hot.