HOMETOWN BUFFET FRIED CHICKEN (COPYCAT) RECIPE - FOOD.COM
My reverse-engineered recipe for one of my favorites, Hometown Buffet's "Hand-Breaded Fried Chicken". PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, salt and eggs actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 8 chicken pieces, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
- MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
- BEAT 4 large eggs in a medium bowl for the EGGWASH.
- DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
- PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
- TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
- PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
- ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
- LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
- DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!
Nutrition Facts : Calories 746.5, FatContent 35.6, SaturatedFatContent 10.3, CholesterolContent 336, SodiumContent 214.3, CarbohydrateContent 52.9, FiberContent 2.3, SugarContent 0.4, ProteinContent 49.6
THE BEST ARTICHOKE CHICKEN BUFFET RECIPE | ALLRECIPES
Wild rice and chicken pieces mixed with a plethora of vegetables, sherry and cream and baked into a delectable 'buffet'!
Provided by GUEMES
Categories Meat and Poultry Chicken Breast
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 16 servings
Number Of Ingredients 15
Steps:
- Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
- In a large saucepan, melt butter over medium heat. Cook onion and mushrooms in butter until soft. Stir in soup, cream, sherry, and salt; cook until hot.
- Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x13 inch baking dish. In a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. Spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. Top with Parmesan cheese.
- Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake for an additional 30 minutes.
Nutrition Facts : Calories 409.9 calories, CarbohydrateContent 24.9 g, CholesterolContent 89.3 mg, FatContent 24.7 g, FiberContent 3.4 g, ProteinContent 22.5 g, SaturatedFatContent 13.4 g, SodiumContent 1179.5 mg, SugarContent 2.3 g
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