BUTTERMILK COUNTRY FRIED CHICKEN RECIPE - PILLSBURY.COM
The secret to this juicy and tender Country Fried Chicken lies in the simple buttermilk marinade with a hint of thyme. Learn how to make country fried chicken with a crispy breading from the comfort of your own home, in no time at all.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
- In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
- Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
- Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 190 , CarbohydrateContent 8 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 0 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 0 g, TransFatContent 0 g
SLOW-COOKER COUNTRY CAPTAIN CHICKEN RECIPE: HOW TO MAKE IT
Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. —Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 50 minutes
Prep Time 20 minutes
Cook Time 03 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
Nutrition Facts : Calories 298 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 32g protein. Diabetic exchanges 4 lean meat
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