GRANDMA'S FAVORITE CHICKEN RECIPE | ALLRECIPES
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Chicken Chicken Leg Recipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, CarbohydrateContent 47.5 g, CholesterolContent 118.2 mg, FatContent 21.2 g, FiberContent 7.3 g, ProteinContent 34.9 g, SaturatedFatContent 7.9 g, SodiumContent 198.1 mg, SugarContent 4.1 g
GRANDMA'S SOUTHERN FRIED CHICKEN RECIPE - DEEP-FRIED.FOOD.COM
Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
- Melt shortening in a cast iron skillet to a depth of about 1 inch.
- Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
- In a doubled brown paper lunch sack, mix together all of the dry ingredients.
- Remove chicken from bowl.
- Using additional seasoned salt and pepper, lightly coat to season chicken.
- Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
- Dip each piece in the buttermilk and coat with flour once again.
- Shake off excess; place on waxed paper for 15 minutes or until dry.
- Place chicken, skin side down, in hot shortening.
- Do not crowd skillet.
- Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
- Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
- 4-6 servings.
- To make chicken fingers:.
- Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
- *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).
Nutrition Facts : Calories 740.5, FatContent 43.2, SaturatedFatContent 12.3, CholesterolContent 212.8, SodiumContent 296.3, CarbohydrateContent 27.6, FiberContent 1.6, SugarContent 0.8, ProteinContent 56.7
More about "grandfather chicken recipe recipes"
GRANDPA'S CHICKEN | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Chicken
Cuisine American
- Dip chicken pieces (I cut breasts in half) in egg and then dredge in the onion/flour mixture. Sprinkle generously with creole seasoning. Put in greased casserole dish and bake for 20 min at 400 degrees.
CHICK-FIL-A COPYCAT SPICY DELUXE CHICKEN SANDWICH RECIPE ...
From topsecretrecipes.com
Reviews 5.0
55 OF GRANDMA'S FAVORITE CHICKEN RECIPES I TASTE OF HOME
From tasteofhome.com
MY INNER FATTY: GENERAL TSO'S VS. GRANDFATHER CHICKEN ...
From myinnerfatty.com
CHICKEN MARENGO | FOOD & TABLE
From foodandtable.com
GENERAL TSO'S CHICKEN (MADE THE RIGHT ... - THE WOKS OF LIFE
From thewoksoflife.com
25 OLD-FASHIONED RECIPES YOUR GRANDMA KNEW BY HEART ...
From gracefullittlehoneybee.com
NANI'S SAUTEED CHICKEN... A HERITAGE RECIPE - STONEGABLE
From stonegableblog.com
CRISPY CHICKEN PAKORA RECIPE | EASY CHICKEN SNACKS BY OUR ...
CARLA HALL'S OVEN-SMOTHERED CHICKEN RECIPE
From today.com
CHICKEN SALAD RECIPE • ROUSES SUPERMARKETS
From rouses.com
SWEET AND SOUR CHICKEN RECIPE - FOOD.COM
From food.com
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
From acozykitchen.com
BEST CHICKEN NANBAN RECIPE (?????)
From norecipes.com
MY GRANDFATHER'S BRISKET RECIPE | KITCHN
From thekitchn.com
GRANDMA’S CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
QUICK & EASY CHICKEN RECIPES WITH 5 INGREDIENTS OR LESS
From msn.com
GRANDMA'S BEST SOUPS - TASTE OF HOME: FIND RECIPES ...
From tasteofhome.com
GREAT LAKES CITY CHICKEN RECIPE | HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com