||Soul Food Chicken Recipes Page 2
Porsche's Fried Chicken
any chicken parts
3 cups of flour or as much needed
2 brown paper bags
Lawry's® Season Salt
Louisiana hot sauce®
oil as much needed
Start to heat oil.
Season chicken to taste with hot sauce, season salt, black pepper, garlic powder, and Italian seasoning.
Add a 1\4 cup of Italian dressing.
Take the two brown paper bags and put together as one.
Put flour in bag and add all dry seasonings. Shake bag to mix seasonings.
Check to see if oil is good and hot.
Place a couple pieces of chicken in bag and shake.
Shake excess off chicken, then place in hot oil.
Cook until golden brown.
Repeat this process with the rest of the chicken pieces, until the rest of the chicken is done.
Goes well with greens and macaroni and cheese.
Terri's "Finger Licking Good" Fried Chicken
1 whole chicken (pieces)
2 cups of milk
seasoning salt, garlic powder, lemon pepper (all added to your taste)
1 skillet and oil
Add eggs to milk and beat.
Wash chicken and add this to the milk/egg mixture.
Let this sit at least 30 minutes.
Prepare your flour coating by adding all the seasonings and blend thoroughly.
Pour enough oil in skillet to cover most of the chicken and heat.
Coat each piece of chicken in the flour mixture and place in oil.
Fry on each side until golden brown.
Delicious Chicken Salad with a Twist
1 head of broccoli
2 green onions
1 baked chicken
1 bottle ranch dressing
1 stalk of celery
De-bone the chicken and shred into small pieces.
Cut the green onions into dime slices. Use some of the green part for color.
Slice the carrots into dime pieces.
Use 1 of the celery stems and slice into small pieces.
Cut the broccoli into small pieces.
Mix all ingredients in a large bowl, including the dressing.
Chill for 3 hours.
Serve with party crackers or plain old Ritz® crackers.
Cynthia's Screaming Hot Crispy Fried Chicken
dried Red Chilli Peppers
chicken Pieces (not frozen)
frying oil (vegetable or corn oil is fine, however some like lard)
Fill your frying pan with about 40% oil and heat to a high temperature.
Take chicken and wash thoroughly in a large bowl.
Take your pepper, Accent®, salt, dried onions and season your chicken.
Add Red peppers liberally.
Now add eggs to mixture. Usually 1 egg for every 6 pieces of chicken.
Use your hands to make sure the eggs cover every part of the chicken pieces. (If it looks like your seasoning is not completely covering your chicken, re-season, but go light on the salt.)
Next cover the chicken pieces with flour.
When the oil is very hot, put the chicken in and let fry for about 7 - 10 minutes on each side, depending on the amount of chicken in the skillet and the size of the skillet.
Comments: The chicken will be crispy, juicy and very spicy. Remember that the more peppers you use the hotter the chicken, so you can season to taste.
This recipe allows the cook to season to taste. However, consider that the seasonings will often fall off the chicken, so often more is better.
Honey Mustard Chicken
3 tablespoon spoons seasoned salt
2 tablespoon spoons black pepper
1 tablespoon spoon garlic powder
1/2 tablespoon meat tenderizer
1/3 cup of mustard
1/2 cup of hot sauce (preferably Tabasco®)
3 tablespoon of honey
2 1/2 cups of cooking oil (or enough to fry the chicken)
|A picture of this dish is coming.
Heat the cooking oil in a deep big pot or large frying pan.
Place them in a big bowl.
Add seasoned salt, mix in.
Then add black pepper, mix in. (Be sure to mix all of your seasonings in separately, put one seasoning in. mix chicken up then add the next seasoning.)
Add your garlic powder, mix in.
After all of your seasonings are mixed in add your mustard and mix in well.
After mustard is added, add your hot sauce mix in well.
Now add the honey; mix it all together until all the colors blend.
Get a paper or plastic bag and place some flour in the bag.
Place chicken in the bag and shake it around.
Once all the chicken has been shaken in the bag, you may now add your meat tenderizer, mix in well.
By this time your oil should be heated and to a boil, test your oil with a piece of chicken for accuracy.
Place chicken in the pot and leave until browned on both sides.
Comments: Serve with macaroni and cheese, whole kernel corn, dinner rolls, and fresh salad. It's off da chain!!
Trixy's Creamed Chicken
1 package of chicken (your choice)
2 8oz packages of cream cheese
1/4 cup milk
1/2 green pepper
1/2 yellow onion
1 teaspoon of black pepper and salt
1 tablespoon of garlic powder
Cut chicken as desired place in oven with enough water in dish to cover the bottom.
Add green pepper, onion, black pepper and salt.
Cover with aluminum foil and cook in oven at 375 degrees F until done.
Place cream cheese in microwavable bowl and add milk.
Cook cheese in microwave for about 30-45 seconds.
Stir mixture until smooth and creamy.
Drain water off of chicken then place cream mixture over chicken.
Cover dish again and place in oven for 10 minutes.
Comments: Voila. The best creamed chicken you've ever tasted.
Boston Beach Jerk Chicken
1 (3-1/2 pound) broiler-fryer
1-1/2 cups Wet Jerk Rub, divided
vegetable cooking spray
For Jerk Rub:
4 cups (1 inch) pieces green onion
1/4 cup fresh thyme leaves
2 tablespoons vegetable oil
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander seeds
3 tablespoons grated peeled ginger root
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoons freshly ground allspice
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
5 cloves garlic, peeled and halved
3 bay leaves
Place all ingredients in a food processor, process till a thick paste forms, scraping the sides of the bowl once.
Remove and discard giblets from the chicken.
Rinse chicken under cold water, and pat dry.
Remove skin, and trim excess fat; split chicken in half lengthwise.
Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken.
Cover and marinate in refrigerator 1 to 4 hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Not too hot though, don't burn the chicken!
Place chicken on rack, and cook an hour or more or until done, turning occasionally and basting with leftover rub.
(Healthy Alternative: Substitute boneless skinless chicken breast for the whole chicken.)
Comments: For da real kine Jamaican experience mon, round out your Jerk with roasted sweet yams, plantains, or bananas alongside rice with peas. Festival, a type of sweet cornbread is traditional Jamaican too. Finish off the meal with fresh pineapple and papaya. Yeah mon!
Honey Curry Mustard Chicken
6 chicken legs
6 chicken thighs
4 teaspoons good quality curry spice
salt and pepper to taste
1 medium sized onion (diced)
1 teaspoon chopped garlic
1/2 cup honey
1/2 cup prepared mustard
2 cups homemade chicken stock or 2 cans low salt chicken broth
2 tablespoons butter
1/3 cup vegetable oil
In a cast iron skillet, place butter and oil, and heat skillet on medium high heat.
In a bowl, season chicken with curry spice, salt and pepper.
Can also use Lawry's® seasoned salt, garlic salt, and creole spice for extra flavor.
Add chicken to the skillet and pan fry till golden on both sides.
Remove chicken from the skillet, add onions then garlic, and cook till onions turn soft.
Pour off the remaining oil, add chicken stock, mustard, honey, bring to a boil, add chicken back to skillet.
Place in a 350 degrees F oven and bake till chicken is done.
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