TEXAS FRIED CHICKEN
Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it's lick your fingers good.
Provided by Telisia Dodd
Categories Chicken
Time 40m
Number Of Ingredients 12
Steps:
- 1. To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
- 2. Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
- 3. Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
- 4. In another bowl mix all dry ingredients.
- 5. Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
- 6. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.
DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN
Steps:
- Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
- A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
- At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
- Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
- Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
- To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
- Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
- Cornbread:
- Preheat oven to 425 degrees F.
- Grease a 10-inch cast iron skillet and place in oven.
- Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
- Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
- Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
- Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.
TEXAS BBQ CHICKEN
This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.
Provided by Michele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
- Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts : Calories 182 calories, Carbohydrate 12.6 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 702.2 mg, Sugar 10.4 g
TEXAN RANCH CHICKEN CASSEROLE
Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! -Kendra Doss, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
TEXAS STYLE CHICKEN AND DUMPLINGS
A family favorite from 'Hearts & Flours Cookbook: A Sampler of Recipes from the Heart of Texas.' I have entered the recipe as written in the book; however, it's too bland for me, so I quadruple the amount given for the spices.
Provided by Rackajo
Categories Whole Chicken
Time 1h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Stew chicken in a large pot, barely covered with water and chicken broth.
- Add seasonings.
- Make dumplings while chicken is cooking.
- Combine all ingredients, adding enough flour to make a soft dough.
- Roll out on floured board, cut dough in strips about 1X2 inches.
- Remove chicken from from broth.
- Combine ingredients for gravy together in a saucepan.
- Heat until thickened and add to chicken liquid.
- Drop in dumplings while boiling and cook covered 10 to 15 minutes.
- Add chicken and serve with cranberry sauce.
Nutrition Facts : Calories 703.1, Fat 38.9, SaturatedFat 12.6, Cholesterol 166.1, Sodium 985.7, Carbohydrate 46.2, Fiber 1.6, Sugar 0.5, Protein 39
More about "chicken texas style recipes"
SMOKED WHOLE CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 4 hrs 5 minsCategory MainsCalories 419 per serving
- While the chickens rest, set up your grill or smoker. Place a drip pan filled with 1/2 inch water in between the hot coals or burners set up for indirect heat on your grill or place the water pan in the smoker and add water to the fill line. Bring the temperature of the grill or smoker to 225° to 250°F (107° to 120°C) and maintain the temperature for 15 to 20 minutes.
CHICKEN FRIED CHICKEN, TEXAS STYLE | TASTY KITCHEN: A …
From tastykitchen.com
5/5 (1)
HERB CRUSTED CHICKEN TEXAS ROADHOUSE COPYCAT …
From imhungryforthat.com
5/5 (14)Total Time 20 minsCategory DinnerCalories 110 per serving
TEXAS ROADHOUSE HERB CRUSTED CHICKEN RECIPE
From eatingonadime.com
TEXAS ROADHOUSE CHICKEN FRIED STEAK RECIPE
From eatingonadime.com
HOW TO MAKE THE BEST TEXAS-STYLE CHICKEN FRIED STEAK
From discover.texasrealfood.com
SMOTHERED CHICKEN TEXAS ROADHOUSE RECIPE - THE …
From theforkbite.com
TEXAS BARBECUED CHICKEN {MARINADE} - A COWBOY'S …
From acowboyswife.com
TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY
From texashillcountry.com
TEXAS CHICKEN SPAGHETTI RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
THE BEST COPYCAT TEXAS ROADHOUSE COUNTRY FRIED …
From imhungryforthat.com
BAKED CHICKEN WINGS - TEXAS STYLE - RECIPES ARE …
From recipesaresimple.com
MAKE AUTHENTIC TEXAS KING RANCH CHICKEN RECIPE | TRADITIONAL …
From discover.texasrealfood.com
Servings 8Calories 501 per servingTotal Time 2 hrs
32 EASY CHICKEN RECIPES FOR KIDS | CHICKEN DINNER IDEAS FOR A …
From foodnetwork.com
Author By
13 EASY CHICKEN RECIPES TO SAVE YOUR WEEKNIGHTS - CAMILLE STYLES
From camillestyles.com
GRILLED CHICKEN CAPRESE SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
6 EASIEST WAYS TO COOK CHICKEN BREASTS—INCLUDING GRILLED, …
From realsimple.com
BANG BANG CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
50+ BEST BONELESS CHICKEN THIGH RECIPES
From allrecipes.com
CROCKPOT HULI HULI CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
TEQUILA LIME CHICKEN RECIPE (GRILLED) | THE KITCHN
From thekitchn.com
SWEET TEXAS DRY RUB- PERFECT FOR CHICKEN & PORK! - HOUSE OF …
From houseofyumm.com
ULTIMATE TEXAS CHICKEN FRIED STEAK RECIPE - URBAN COWGIRL
From urbancowgirllife.com
THE BEST EVER TEXAS FAJITA RECIPE
From discover.texasrealfood.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
ALLRECIPES
21 TOP-RATED AIR FRYER CHICKEN RECIPES
From allrecipes.com
FROM-SCRATCH KING RANCH CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
SIMPLE, 1-SKILLET CHICKEN BREAST DINNER EVOKES SUMMER IN PROVENCE
From apnews.com
KING RANCH CHICKEN CASSEROLE RECIPE | TASTE OF HOME
From tasteofhome.com
WWW.177MILKSTREET.COM
You'll also love