Fried Chicken with Mashed Sweet Potatoes and Sriracha

Some nights, I just want comfort food. I have made it a habit of eating  a lot better than I have in the past, cooking fresh, organic and clean food and not frying much.


I'm aware of my health, not dead!

Fried Chicken:

My friend, Omarosa will tell anyone who asks about my fried chicken. It has become a constant request amongst my friends and, frankly, when they invite me to house parties, I suspect it's just so I can bring this chicken.

There is nothing special about my recipe. I think it's just a matter of the love and time I take to prepare the meat, many times marinating the chicken overnight in a Zip Lock bag.


  • Chicken
  • Lawry's seasoned salt
  • Garlic powder
  • Fresh cracked pepper
  • Cheyenne powder
  • Red pepper flakes
  • Olive oil
  • Flour
  • Eggs
  • Vegetable oil


  1. Place washed chicken in gallon size zipper bag
  2. Sprinkle in seasonings and olive oil
  3. Zip bag, squeezing out excess air
  4. Manipulate chicken and seasonings through the bag until seasoning is evenly distributed
  5. Place bag in refrigerator overnight or for at least several hours
  6. When ready to fry, heat oil over medium-high heat in quart size pan or deep fryer (enough to cover all pieces at once)
  7. Pour all purpose flour into a plastic grocery bag (double bag)
  8. Season flour with same seasonings on chicken
  9. Beat 2 or more eggs in a bowl
  10. Pour whipped eggs into bag of chicken and manipulate until meat is coated
  11. Withdraw chicken pieces and place in seasoned flour
  12. Toss plastic grocery bag from side-to-side until all chicken pieces are coated with flour
  13. Let chicken rest a few minutes
  14. Carefully drop chicken pieces in hot oil (test oil's heat with sprinkles of flour)
  15. Fry over steady heat until chicken is cooked (poke chicken to check for blood)

Be sure your heat source isn't too high or too low. You want a steady heat and moderate cooking time, which varies depending on the cut of chicken you are frying.

Mashed Sweet Potatoes:

Honestly, I've been eating these more often ever since Thanksgiving and I have stopped buying Yukon Gold potatoes for now. They just taste better and add so much color to a plate!


  • Sweet potatoes
  • Salt
  • Pepper
  • Unsalted butter
  • Brown sugar
  • Cinnamon
  • Nutmeg


  • Boil clean sweet potatoes
  • When soft throughout, remove and drain potatoes, place on cutting board and cut in half, longways
  • Remove skin
  • Place potatoes in bowl and mash
  • Add salt and pepper, then butter, brown sugar, cinnamon and nutmeg to taste
  • Blend

Add a side of Sriracha and you've got a plate of savory, sweet, and spicy––all in one!