COUNTRY TIME LEMONADE MIX RECIPES

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BUTTERMILK COUNTRY FRIED CHICKEN RECIPE - PILLSBURY.COM



Buttermilk Country Fried Chicken Recipe - Pillsbury.com image

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

1 cup buttermilk
1 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1 garlic clove, minced
2 lb boneless skinless chicken breasts and/or thighs
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon dried thyme leaves
1 teaspoon paprika
Oil for frying

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

HOMEMADE PASTA - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Homemade Pasta - The Pioneer Woman – Recipes, Country ... image

Make Ryan’s homemade pasta this weekend! It’s the right thing to do.

Provided by Ree Drummond

Categories     main dish

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 6 servings

Number Of Ingredients 2

6 whole Eggs
3 c. All-purpose Flour

Steps:

  • Rule of thumb: Two eggs per one cup of flourMake a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter. To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

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