COUNTRY FRIED CHICKEN
Steps:
- In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
- In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.
COUNTRY FRIED CHICKEN
Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.
Provided by visions
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
- Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
- Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
- Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
- Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g
COUNTRY FRENCH CHICKEN AND RICE
A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
- Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g
COUNTRY FRENCH CHICKEN
This recipe came to me from a friend of my daughter's. It's quite easy and fast, yet very tasty. Especially good with rice.
Provided by Whisper
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt margarine over medium high heat.
- Add chicken and saute for 5 minutes.
- Stir in water, soup mix and lemon.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer 15 minutes.
- Remove chicken and discard lemon.
- In small bowl, combine sour cream, corn starch and dill weed.
- Add to skillet, stirring constantly.
- Bring to a boil over medium high heat.
- Reduce heat, simmer 1 minute.
- Serve over chicken.
COUNTRY FRIED CHICKEN
This is one of our favorite recipes to take along on a picnic. We like to eat the chicken cold, along with a salad and watermelon. It's a real treat!
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,
Nutrition Facts : Calories 526 calories, Fat 24g fat (7g saturated fat), Cholesterol 189mg cholesterol, Sodium 1051mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 48g protein.
COUNTRY FRENCH CHICKEN BAKE
Make and share this Country French Chicken Bake recipe from Food.com.
Provided by Boomette
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
- Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
- Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
- Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.
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CHICKEN CHASSEUR (FRENCH HUNTER'S CHICKEN)
From eatingeuropean.com
5/5 (11)Estimated Reading Time 8 minsServings 4Calories 431 per serving
- Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
- Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F.
- Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
- If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
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