COUNTRY CHICKEN WITH GRAVY
Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! -Ruth Helmuth, Abbeville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.
Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
COUNTRY ROASTED CHICKEN
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.
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 STYLE CHICKEN
These savory golden chicken breasts make a delightful weeknight mainstays that's sure to please every family member. Coated in an onion-soup-and-bread-crumb mixture, the recipe's ready in no time and tastes wonderful over a bed of broccoli-cheddar rice.
Provided by looneytunesfan
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
- Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.
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COUNTRY CAPTAIN CHICKEN RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 1 hr 30 mins
- Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.
- Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted. Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs to a plate, reserving drippings in Dutch oven. Repeat twice with remaining thighs.
- Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.
- Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.
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