Buttermilk Fried Chicken Recipe
1 (3 pound) fryer, cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Serves 4.
Great Food: Buttermilk Fried Chicken Recipe
From France: Roast Chicken Provencale
Roast Chicken Provencale
3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock
Preheat oven to 450*F (230*C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.
Serves 4.
Jamaican Jerk Chicken
Jamaican Jerk Chicken
1 whole fryer chicken, cut into 8 pieces
Salt
Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns
Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.
In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.
With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).
Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.
Buttermilk Chicken Tenders Recipe
Buttermilk Chicken Tenders
Ingredients:
8 chicken tenders
1 1/2 cups White Lily® All Purpose Flour
1 1/2 teaspoons salt
2 teaspoons black pepper, freshly ground
2 large eggs, lightly beaten
1 cup buttermilk
1 pint Crisco® Vegetable Oil
Preparation:
In large, heavy skillet, heat 1 1/2 inches of oil (amount will vary depending on diameter of pan) to 365 degrees.
Three bowls will be needed to bread the chicken. Thoroughly blend White Lily All-Purpose Flour, salt, and pepper in a medium-size bowl.
Break eggs into a small bowl, beat lightly and set aside.
Pour 1 cup of buttermilk into a bowl.
Dip chicken one piece at a time into buttermilk, then into flour. Coat completely.
Then dip chicken into egg, then return to flour. Coat completely.
Gently place chicken into hot oil. Fry uncovered about 10 minutes on each side until golden brown and the juices from the chicken no longer run pink.
Drain on paper towels. Serve immediately or place on rack in 200 degree oven until ready to serve.
Roast Turkey Upside Down Recipe
Roast Turkey Upside Down
Ingredients:
1 18 lb. turkey
1 14 oz. can Chicken Broth
Butter
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter
1 cup dry white wine
Preparation:
Rinse turkey under cold running water and pat dry with paper towels. Pre heat your oven to 325 degrees.
Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now.
Rub the rack with plenty of butter to avoid the skin sticking. Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down. Cook for about 40 minutes.
Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices.
About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving.
Bourbon Chicken Recipe
Ingredients:
3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
½ Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger
Garlic, Pepper and Salt to taste
Preparation:
Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.
Rao's Famous Lemon Chicken Recipe
Ingredients:
Two 2 1/2 - 3 lb. chickens halved
1/4 C. chopped Italian parsley
Lemon Sauce
Preparation:
Preheat broiler 15 minutes before starting to cook. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when pricked with a fork.Remove chicken from broiler, leaving broiler on.
Use a very sharp knife and cut each half into 6 pieces. (leg, thigh, wing and 3 breast pieces)Place chicken on a baking sheet with sides and pour the lemon sauce over it. Toss to coat well.
Return to broiler and broil for 3 minutes. Turn each piece and broil for another minute.Remove from broiler. Pour sauce into a saucepan. Add parsley to the sauce. Place over high heat and boil for 1 minute. Pour over the chicken and serve with lots of crusty bread to soak up the sauce.
Special Lemon Sauce:
2 C. fresh lemon juice
1 C. olive oil
1 T. red wine vinegar
1 1/2 t. minced garlic
1/2 t. dried oregano
salt and pepper to taste
Whisk all ingredients together. Cover and refrigerate until ready to use.
Shake or whisk well before using.
Cooking Cajun: Chicken with Rice
Cooking Cajun: Chicken with Rice
Makes 4 servings
1 roaster chicken, about 4 pounds, cut into serving pieces
Salt and cayenne to taste
All-purpose flour
¼ cup vegetable oil
3 large onions, thinly sliced
2 large bell peppers, coarsely chopped
1 cup water
1 cup whole kernel corn (optional)
1 cup young peas (optional)
½ pound fresh mushrooms, sliced (optional)
3 tablespoons chopped parsley
Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken and cook, turning the chicken pieces, until they are evenly browned. Scrape the bottom of the pot to loosen any browned particles.
Add the onions and bell peppers. Stir for about 15 minutes, scraping the bottom of the pan to loosen any browned particles. The onions should be soft and golden. Add the water and stir to mix well. Reduce the heat to medium-low and cook, partially covered, until the chicken is tender, about 1 hour. Stir occasionally.
If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes. Adjust seasonings. Add the parsley and serve immediately over rice.
Cooking Cajun: Chicken Maque Choux
Chicken Maque Choux
Makes 6 to 8 servings
2 tablespoons vegetable oil
3 tablespoons butter
2 fryers, each about 3¤½ pounds, cut into serving pieces
4½ cups fresh corn kernels scraped off the cob
1 cup chicken broth
3 tablespoons heavy cream
4 medium-size yellow onions, chopped
1 medium-size bell pepper, chopped
3 fresh ripe tomatoes, coarsely chopped
Salt, black pepper and cayenne to taste
½ teaspoon dried basil leaves
Hot sauce to taste
2 tablespoon finely chopped fresh parsley leaves
In a large, heavy pot, heat the oil and butter over medium heat. Brown the chicken pieces, turning them frequently to cook evenly. Reduce the heat to low and add the corn, broth and cream. Stir to mix well.
Add the onions, bell pepper and tomatoes. Season with salt, black pepper and cayenne. Add the basil. Cook over low heat, partially covered, stirring often, until the chicken is tender, 40 minutes to one hour.
Serve over hot rice.
Cheese-Stuffed Chicken Breasts
Cheese-stuffed chicken breasts
Makes 4 to 6 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne to taste
1¼ cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into¤¼-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
½ pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped shallots
1¼ cups chicken broth
½ cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them with a meat mallet. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons of melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons of butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons of wine, and cook, stirring, for two minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes. Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Chicken and White Bean Chili Recipe
Chicken and White Bean Chili
Ingredients:
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped 6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
Preparation:
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
Garlic Roasted Chicken with Potatoes
Garlic Roasted Chicken and Potatoes
Ingredients:
8 boneless skinless chicken breast halves
10-12 small red potatoes, quartered
1 tsp. dried rosemary leaves, crushed
1/2 tsp. peppered seasoned salt 4- garlic cloves, minced
2 Tbs. olive oil
1/4 cup shredded fresh Parmesan cheese
1/4 cup chopped fresh chives
Preparation:
Heat oven to 425 degrees. Arrange chicken and potatoes in ungreased 15x10x1-inch baking pan. In a small bowl, combine rosemary, seasoned salt, garlic and oil: mix well. Brush over chicken and potatoes. Sprinkle with cheese. Bake at 425 degrees for about 40 minutes or until chicken is golden brown, its juices run clear, and potatoes are light golden brown. Sprinkle with chives.
Yield: 8 servings
Brunswick Stew Recipe for the Crockpot
Brunswick Stew Recipe
Ingredients:
1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
Preparation:
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.
Hot Chicken Salad Recipe
Hot Chicken Salad
2 cups cooked chicken, cubed
1/4 cup pimento, chopped
1/2 cup blanced and slivered almonds
1/4 cup celery, chopped
1 cup Mayonnaise
1 cup canned crisp onion rings
1/8 teaspoon Accent
1/8 teaspoon pepper
1 cup water chestnuts
2 tablespoons Lemon Juice
3/4 cup mild Cheddar cheese, grated
Mix all ingredients except cheese and onion rings. Bake in 1 1/2 quart dish at 350 degrees for 35 minutes. Sprinkle cheese and onion rings on top. Brown approximately 10 minutes
Rolled Chicken N Dumplins
Rolled Chicken N Dumplins
4-6 servings
1¼ hours 45 min prep
2-3 lbs chicken (cut up)
shortening or other fat
water
salt & pepper
2-4 chicken bouillon cubes
2 cups flour
2 tablespoons baking powder
1 egg (slightly beaten)
1 teaspoon salt
2 tablespoons bacon grease
Milk, as needed
Brown chicken in preheated shortening in bottom of pressure cooker until it can be bumped loose (both sides).
Remove chicken and pour a little water into cooker and loosen any of the pieces of skin stuck to the bottom.
Replace chicken and cover with water up to about an inch or so from the rim of the pot and add salt & pepper and bouillon cubes.
Put lid & seal on pressure cooker and follow cooker's instructions.
Cook chicken 20-30 minutes (the chicken should be falling off the bone).
Prepare dumplings-mix flour, powder, salt, egg, and bacon grease-dough will need milk-add milk a tablespoon (or less) at a time until soft dough ball forms.
Splitting the dough in half makes it easier to manage.
Roll dough onto smooth flour covered surface (I use my kitchen table) as thin as you can before it starts splitting.
Cut the dough into whatever size you like-they will grown some (I make them about 1 x 2 inches & cut long rows first).
Place them on a plate to wait to be added to chicken stock.
Remove chicken and any skin or bones that might have fallen off from the stock.
Let chicken cool in a bowl until you can handle it safely and remove all the meat from the bones and tear it into small enough pieces to serve.
Bring chicken stock to a low steady boil.
Separate as you add dumplins in a few at a time to prevent from sticking together.
Stir dumplings a few times in between adding to prevent them from sticking.
Cook dumplings at least 10 minutes to your texture taste. I usually cook them longer so as not to have doughy dumplings.
Add chicken pieces and bring back to a boil, then remove from heat and serve.
There is no need to add flour to the stock, the flour from the dough thickens it perfectly.
Romantic Stuffed Chicken Breasts A-Deux
Romantic Stuffed Chicken Breasts A-Deux
2 servings
35 min 10 min prep
2 chicken breasts, deboned, pounded flat (individual portions, not a whole breast)
2 roasted red peppers (I got mine from a jar)
4 slices smoked pastrami or other smoked beef (or smoked turkey)
salt, to taste
fresh ground black pepper, to taste
sweet paprika, to taste
1 tablespoon oil, for the baking pan
Preheat your oven to 375 degrees F.
Pour a bit of oil in a small baking dish.
Lay out the two flattened chicken breasts.
Cut the roasted pepper lengthwise down the side so you can lay it flat on top of the chicken breast.
Place two slices of smoked meat on top of each roasted pepper.
Roll up the chicken breast, lay seam side down in the oiled baking dish.
Sprinkle with salt, pepper and paprika.
Bake uncovered for about 20-25 minutes.
Serve with a vegetable and a green salad on the side.
Chicken and Cashew Stir Fry
Chicken and Cashew Stir Fry
4 servings
25 min 5 min prep
1 bunch scallions
1 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon hot red pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup whole roasted salted cashews
Chop scallions, separating white and green parts.
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
Add oil, swirling to coat, then stir fry chicken until golden in places and just cooked through, 4 to 5 minutes.
Transfer to a plate with a slotted spoon.
Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok.
Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Chicken Breast Dijon
4 boneless, skinless chicken breast halves
2-3 tablespoons olive oil
Salt & freshly ground black pepper to taste
1/2 cup onion, finely minced
2 garlic cloves, finely minced
1/2 cup Chardonnay
2 tablespoons coarse grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 cup light cream (half & half)
1 teaspoon minced chives, parsley, tarragon, or dillweed
Directions :
Fried Chicken Asiago
Ingredients:
- 2 boneless, skinless chicken breasts
- Asiago, finely grated
- Flour
- Salt and pepper
Directions:
Chop the chicken into 1 inch pieces.Wash and pat dry, leaving the chicken damp.In a plastic bag, mix one part flour, a half part Asiago, salt and pepper.Put the chicken pieces in the bag and shake, making sure all the chicken is covered.Fry the chicken in a very hot pan lined with enough oil to cover the chicken.Fry until golden brown and arrange on plate.Sprinkle with leftover grated Asiago and lemon juice.Serves 2.
Crunchy Hot Chicken Salad
Crunchy Hot Chicken Salad
- 3 cups diced chicken, cooked
- 1 cup finely chopped celery
- 2 teaspoons chopped onions
- 1/2 cup sliced almonds
- 1 can cream of chicken soup
- 1 1/2 cup cooked rice
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup mayonnaise
- 1/4 cup of water
- 2 eggs
- 1 cup crushed potato chips
- 3/4 cup shredded cheddar cheese
Directions:
Combine chicken, celery, onions, almonds, cooked rice, lemon juice, salt and pepper. Mix well and set aside. Combine mayonnaise and water. Beat with a whisk until smooth; pour over chicken mix and stir well.
Add two eggs and toss gently. Spoon into greased 2-quart casserole dish (shallow dish); cover and refrigerate for 8 hours.
Bake at 450 degrees for 10 to 15 minutes and sprinkle with crushed potato chips and cheese. Bake 5 more minutes.
This recipe for Crunchy Hot Chicken Salad serves/makes 6
