Wednesday, August 16, 2017

Crispy Southern Fried Chicken




Ingredients
1 fryer chicken, cut up or your favorite pieces (I use about 4 to 6 bone-in chicken thighs)
2 Tbsp salt
2 c water
1 1/2 to 2 c milk
1 large egg
1 to 1 1/2 c self-rising flour
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
2 tsp chicken soup base
2 tspPaul Prudhomme's poultry magic or other poultry seasoning (optional)
canola oil for frying




How to Make Crispy Southern Fried Chicken 

1:In large plastic container, dissolve 2 tablespoons salt in about 2 cups water. Remove skin from chicken pieces (optional) and place in container. Add more water if necessary to cover chicken. Place lid on container and place in refrigerator for about 1 hour.
2:Pour milk into a bowl. Add egg and beat with fork till fairly smooth and set aside. In another bowl add flour, seasonings and soup base. Mix well with fork. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture.
3:In a large deep iron skillet add oil to about 1" deep. Heat oil to about 375 degrees and add chicken pieces. You must do this in batches of about two pieces of chicken at a time, so as not to overcrowd your pan. Cook chicken about 7 to 8 minutes per side or until juices run clear. Transfer chicken pieces to serving platter. You may also use a deep fryer set at about 350 degrees. Add only a couple of pieces at a time and cook for about 15 minutes or until juices run clear.
4:ALTERNATE METHOD: Heat oven to about 400 degrees. In cast iron skillet, brown chicken pieces in hot oil. Transfer chicken pieces to a broiler pan coated well with cooking spray and bake for about 20 minutes or until juices run clear. Remove from oven and transfer to serving platter.
 Chicken soup base is a moist powder.  It's available in the soup/bullion aisle...
5:Chicken soup base is a moist powder. It's available in the soup/bullion aisle in most grocery stores and it is relatively inexpensive.



Chicken Pot Pie




Ingredients
1 stick butter, divided
1 small onion, diced
2 chicken breast halves, cooked and diced
2 bag(s) frozen mixed vegetables
1 can(s) potatoes, diced (15oz)
4 Tbsp flour
16 oz chicken broth
1 can(s) jumbo biscuits




How to Make Chicken Pot Pie:

1Melt 1/2 of the stick of butter in a large pan (I use a non-stick Dutch oven). Add onion and saute until translucent.
2Add veggies, potatoes and chicken to the onions and cook until heated.
3Add the rest of the stick of butter to the pan and sprinkle the flour over the top. Cook a couple minutes until the flour is incorporated.
4Add the chicken broth and cook over medium heat until the sauce thickens.
5Pour the cooked mixture into a sprayed or butter 9x13 casserole.
6Cut biscuits into 6 pieces each and scatter over top of mixture.
source: www.justapinch.com



Sunday, July 2, 2017

Best Darn Chicken Tenders




Ingredients
3 lb boneless, skinless chicken breasts cut into even slices - about 5 per breast
onion powder - for seasoning chicken
3 eggs
1/4 c milk
1 Tbsp vegetable oil
1/4 c flour
2 c flour
1 Tbsp tony chacheres creole seasoning or cajun seasoning - more for seasoning chicken
1/2 - 1 Tbsp garlic powder - more for seasoning chicken
1 Tbsp salt - or can use less if preferred
oil for frying chicken



1. Prepare chicken - slice into even pieces, as similar in size as you can get. Liberally season with garlic, onion and creole seasoning, just one side and toss together.
2. Get out two bowls - In one add 2 cups of flour, 1 tablespoon creole seasoning, salt, and garlic powder. Whisk together. In the second bowl - add eggs, 1/4 cup flour, 1/4 cup milk and 1 tablespoon oil. Whisk until smooth.
3. Heat enough oil in a deep pan or deep fryer - I use my wok; to cover chicken once placed in oil. Or you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
4. When the oil is hot enough. Dredge chicken in the egg mixture, then coat with flour mixture. Drop into hot grease. They will float when done. ( about 8 - 10 minutes ). I always cook until golden. Add only 8 - 10 pieces at a time, depending how big your pan is. You don't want to over crowd; or will cool down your grease too quickly, leaving you with greasy chicken...You may want to adjust heat as you go... if it gets to be too hot, but you want it hot enough to crisp the chicken.
5. As each batch is cooked, drain on paper towels. While hot I sprinkle with salt or creole seasoning. Serve with my delicious Honey Mustard and Peanut Butter dipping sauces. Both are posted with my recipes... Delicious!!
6. Adding the honey mustard as well... 3/4 c mayonnaise 3 Tbsp honey 3 Tbsp yellow mustard 1 Tbsp lemon juice hot pepper sauce - a few dashes ( optional ) Combine all ingredients together in a medium sized bowl. Stir until blended and chill until ready to serve.
recipe source:www.justapinch.com



The BEST Chicken Pot Pie Ever!



Ingredients
2 lb chicken breasts, boneless and skinless
2 c chicken broth (enough to cover breasts)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 c celery, chopped
1/3 c all purpose flour
1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp parsley, freshly chopped
1/2 tsp thyme, dried
2 pie pastry (for double crust pie)
1 egg, lightly beaten



In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.



Oven Fried Chicken Tenders




Ingredients:
18 chicken tenders
3/4 tsp salt
1 1/2 Tbsp season all
1 tsp pepper
1 1/2 c flour
3 tsp paprika
1 stick butter



Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
2Mix remaining ingredients except butter in a large bag.
3Preheat oven to 400 degrees. Cut butter into a few pieces and place in a large pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.
4Shake excess milk off of chicken and completely coat each piece with the seasoning mix by shaking the chicken in the bag, until coated. Place each piece of chicken in the pan.
5Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
recipe source:www.justapinch.com



Tuesday, May 2, 2017

To Die for Crock Pot Roast




Ingredients
A good cut of beef chuck for the roast itself;
this recipe calls for about 2 2.5-pound chucks,
but I usually just make one 2-3 pound piece.
Make sure that it is marbled and has lots of fat.
The better the cut, the more delicious the roast.
1 packet dry salad dressing – Italian
1 packet dry salad dressing – Ranch
1 packet dry Brown Gravy
½ cup of water


Instructions
Mix the salad and gravy packets with water,
pour over the roast and set in the slow cooker for 8 hours on low.
If you want to thicken the gravy after the roast
is cooked, add some flour in a skillet with the au jus.


the recipe from: livinglikethekings.com

Squash Patties






INGREDIENTS:
 2 cups yellow squash, finely chopped 1 cup onion,
 finely chopped 1 egg, beaten 1 teaspoon salt 
1 teaspoon pepper ½ cup plus 
1 tablespoon all-purpose flour vegetable oil


DIRECTIONS:
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Using a tablespoon, drop batter into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towels.
Squash Patties
Source: Food.com