CHICKEN BOG RECIPE SOUTH CAROLINA RECIPES

Steps:

• Spray the inside of a crock pot with cooking spray then place chicken in the bottom.
• Cut butter into 6-8 pieces then arrange on top of chicken.
• Combine broth, soup, salt and remaining seasoning in a mixing bowl then stir until smooth. Pour over chicken.
• Cook on High for 3 hours or Low for 6 hours.
• If chicken was cooked on Low, increase temperature to High. Keep crock pot covered at all times to keep heat in. The rice cooks best when starting with HOT liquids.
• Remove chicken from crock pot then shred with two forks. Add chicken and uncooked rice to crock pot then cook on High for 45 minutes.
• Using a fork, stir rice, scraping the bottom and sides of the crock pot, once every 15 minutes. DO NOT over-stir the rice or it will break down and become gummy. Do not open the crock pot more than necessary.
• Check the rice after 45 minutes. My crock pot will cook rice in 45 minutes but all crock pots are different. Continue cooking for 15-20 minutes longer if needed until rice is tender.
• When ready to serve, stir once more with fork to fluff the rice. Serve with hot sauce if desired.

Steps:

• Prepare grits according to directions on packaging.
• Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
• Cover dish with plastic wrap or foil and refrigerate overnight.
• Prepare dredge station by placing one cup flour in a container or plate.
• Crack one egg, beat well and place in second container.
• Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
• Slice grits into sections as desired.
• Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
• Dip each section into the egg wash, coating both sides and ends well.
• Dip each section back into the flour again, coating both sides and ends well.
• Gently shake off any excess flour, place on plate to dry for several minutes.
• Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
• Place coated grit sections into the heated oil but do not crowd the pan.
• Brown grits about 5 minutes or until bottom edges start to slightly brown.
• Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
• Remove from skillet, place on folded paper towels and let drain for a minute or two.
• Serve warm, as is or, top with maple syrup.
• Enjoy!