TEXAS CHICKEN BOWL RECIPES

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TEXAS FRIED CHICKEN | JUST A PINCH RECIPES



Texas Fried Chicken | Just A Pinch Recipes image

Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it's lick your fingers good.

Provided by Telisia Dodd @Mstexas1

Categories     Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 12

1/2 cup(s) buttermilk
1 - egg, beaten
1 cup(s) flour or Panko bread crumbs
2 teaspoon(s) garlic salt
1 teaspoon(s) paprika
1 teaspoon(s) ground black pepper
1/4 teaspoon(s) poultry seasoning
1 - ( 4 -5 pound ) chicken cut up
3 cup(s) vegetable oil
1/2 stick(s) butter
2 quart(s) cold water
1/2 cup(s) Kosher salt

Steps:

  • To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
  • Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
  • Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
  • In another bowl mix all dry ingredients.
  • Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
  • Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.

TEXAS BBQ CHICKEN RECIPE | ALLRECIPES



Texas BBQ Chicken Recipe | Allrecipes image

This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.

Provided by Michele

Categories     Meat and Poultry    Chicken    Breast    Healthy

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 13

8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon chili powder
¼ cup distilled white vinegar
? teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1?½ cups tomato-vegetable juice cocktail
½ cup ketchup
¼ cup water
2 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  • Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 12.6 g, CholesterolContent 68.4 mg, FatContent 1.8 g, FiberContent 0.7 g, ProteinContent 28.1 g, SaturatedFatContent 0.4 g, SodiumContent 702.2 mg, SugarContent 10.4 g

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