HOW TO MAKE SOUTHERN CHICKEN SALAD RECIPES

Name: Southern Chicken Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 4 cups of cooked chicken; 1 cup Celery, minced; ½ cup Mayonnaise; ¼ cup Sweet Pickle Relish; 1 teaspoon Mustard; 1 Boiled Egg, chopped fine.; ½ cup Onion, minced; ¼ teaspoon Salt; ¼ teaspoon Black Pepper; 1 teaspoon Sugar, optional

SOUTHERN CHICKEN SALAD : TASTE OF SOUTHERN

Southern Chicken Salad : Taste of Southern image

Follow these step-by-step, photo illustrated instructions for making our old-fashioned, homemade Chicken Salad recipe. We're making it from scratch, the way mama use to make it and, you'll find it's pretty simple and easy to do. It's a true southern cooking favorite that makes a great sandwich for a quick and easy meal. Printable recipe included.

Provided by Steve Gordon

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 10

Ingredients

4 cups of cooked chicken
1 cup Celery, minced
½ cup Mayonnaise
¼ cup Sweet Pickle Relish
1 teaspoon Mustard
1 Boiled Egg, chopped fine.
½ cup Onion, minced
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Sugar, optional

Steps:

Chop chicken as desired and place in a medium size mixing bowl.
Wash celery stalks under cool water, chop very fine.
Add chopped celery to mixing bowl.
Add the chopped onions.
Add sweet pickle relish.
Add mayonnaise.
Add a little sugar if desired.
Add salt.
Add black pepper.
Add Mustard.
Add the chopped boiled egg.
Stir mixture well, cover and refrigerate for at least one hour prior to serving.
Serve cool and enjoy!

REAL SOUTHERN FRIED CHICKEN RECIPE: HOW TO MAKE IT

Real Southern Fried Chicken Recipe: How to Make It image

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 580 calories, FatContent 39g fat (7g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 628mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 37g protein.

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This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.
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Total Time 2 hours 15 minutes
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Calories 523 calories per serving

1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
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7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
13. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

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Calories 1112 per serving

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SOUTHERN CHICKEN SALAD : TASTE OF SOUTHERN

Follow these step-by-step, photo illustrated instructions for making our old-fashioned, homemade Chicken Salad recipe. We're making it from scratch, the way mama use to make it and, you'll find it's pretty simple and easy to do. It's a true southern cooking favorite that makes a great sandwich for a quick and easy meal. Printable recipe included.
From tasteofsouthern.com
Total Time 1 hours 15 minutes
Cuisine American

Serve cool and enjoy!

See details

REAL SOUTHERN FRIED CHICKEN RECIPE: HOW TO MAKE IT

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia
From tasteofhome.com
Reviews 2
Total Time 50 minutes
Category Dinner
Calories 580 calories per serving

In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

See details

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1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
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