BAKESHOP BETTY RECIPES
BAKESALE BETTY'S FRIED CHICKEN SANDWICH RECIPE - FOOD.COM
From one of my favorite restaurants in Oakland. Grabbed this recipe from muffintop's blog when I got a hankering. Also made this sandwich using fried tilapia. Still good but I found that all I really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich.
Total Time 1 hours 45 minutes
Prep Time 1 hours 30 minutes
Cook Time 15 minutes
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
- For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
- For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
- To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
- In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
- When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it “swim” in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
- For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
- Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.
Nutrition Facts : Calories 4967.6, FatContent 472.4, SaturatedFatContent 62.8, CholesterolContent 85.3, SodiumContent 2959.4, CarbohydrateContent 139.2, FiberContent 8.5, SugarContent 17.9, ProteinContent 52.8
CREAMY CHICKEN AND HAM BAKE RECIPE - BETTYCROCKER.COM
A comforting main dish you can put together in 10 minutes with five ingredients.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix soup and sour cream. Arrange chicken in single layer in baking dish. Top with ham. Spoon soup mixture evenly over the top.
- Bake uncovered about 1 hour or until chicken is no longer pink in center. Sprinkle with parsley.
Nutrition Facts : Calories 300 , CarbohydrateContent 11 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 0 g, ProteinContent 43 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 5 g, TransFatContent 0 g
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