Buttermilk Fried Chicken
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
For the seasoned flour
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- 2 ½ quarts peanut oil for frying
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
- The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
Buffalo Chicken Mac and Cheese
- 2 1/2 cups uncooked elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground mustard
- 2 cups whole milk
- 2 cups shredded Cheddar cheese (8 oz)
- Salt to taste
- 1 cup chopped cooked chicken Save $
- 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
- 1/4 cup crumbled blue cheese (1 oz)
- 1/4 cup Buffalo Wings Sauce
- Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
- Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
- Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
Blackened Chicken with Bean & Corn Salsa
- 4 boneless skinless chicken breast halves
- 2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp canola oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup chunky salsa
- couscous (optional)
- Combine the chili powder, salt and pepper; rub on both sides of chicken.
- In a large skillet, cook chicken in medium heat 4-5 minutes each side, until juices run clear. Remove and keep warm.
- Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
- Put bean mixture on a serving dish; top with chicken.
- If desired, serve with couscous for a complete, healthy meal 🙂
Chicken and Dumplings - 4 meals in one
- whole chickens
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup schmaltz
- 1/2 cup heavy creme
- 2 tablespoons chopped fresh Italian parsley
- Also look at our buttermilk dumpling recipe, using buttermilk and eggs.
- Bake chickens unstuffed, eat them as meal #1.
- pick remaining chicken, save meat in refrigerator.
- put chicken bones in a big pot with some salt, boil lightly for 1 hour
- remove the bones and strain the broth. When the broth separates, save the schmaltz (chicken fat) for the dumplings.
- add potatoes to broth, boil lightly for 20 minutes
- add onions, celery, and carrots and boil lightly 15 minutes
- add chicken meat and boil lightly 5 minutes.
- eat the soup as meal #2.
- scoop out mostly the solid soup material and place in a broiler. Make sure it is just covered by liquid. Freeze the rest of the soup for another day meal #4.
- bake for 30 minutes at 450F.
- mix up all the dumpling ingredients.
- add the dumpling mixture and bake another 20 minutes.
- serve hot meal #3