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Ingredients

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Directions

For okra:
  • In a resealable plastic bag, combine the flour, cornmeal, 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a small bowl, combine the egg and milk. Toss okra pieces in egg mixture. Add half of the okra to the plastic bag; close bag and shake to coat okra well. Remove coated okra. Repeat with remaining flour mixture, okra and egg mixture. Set aside.

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For vegetables:
  • In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Layer potatoes and carrots in skillet. Cook, covered, for 10 minutes. Uncover; turn potatoes and carrots. Cook, uncovered, for 10 to 12 minutes more or until potatoes and carrots are tender, turning occasionally. Remove from skillet; drain vegetables on paper towels. Set aside.

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  • In the same skillet, add 1 tablespoon of the oil and heat over medium-high heat. Add chicken and onion. Cook and stir over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Add to vegetables. Set aside.

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  • In the same skillet, add 2 tablespoons oil and heat over medium-high heat. Test oil by adding 1 piece of okra; if okra sizzles, oil is hot enough. Fry okra over medium-high heat for 3 to 4 minutes or until golden, turning once.

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Instructions Checklist
  • Return chicken and vegetables to skillet. Stir gently to combine; heat through. Drizzle with remaining 2 tablespoons oil. Season to taste with additional salt and black pepper. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

498 calories; 30 g total fat; 3 g saturated fat; 8 g polyunsaturated fat; 18 g monounsaturated fat; 86 mg cholesterol; 404 mg sodium. 760 mg potassium; 39 g carbohydrates; 5 g fiber; 6 g sugar; 19 g protein; 0 g trans fatty acid; 122 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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