Appalachian Mountain Chicken Recipes

APPALACHIAN MOUNTAIN CHICKEN

Appalachian Mountain Chicken image

This is just plain old great fried chicken that also has super eye appeal. My little "chicken frying tricks" assure that the coating stays on and that the chicken will be juicy and tender. Prep time includes the first flour "marinade". Enjoy!

Provided by Bone Man

Categories Chicken

Time 1h40m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 whole chicken, cut up (save organs and small parts for stock)
3 cups all-purpose flour
4 tablespoons appalachian mountain seasoning (see directions, below)
3 teaspoons table salt
2 eggs, beaten
1 cup buttermilk
1/2 cup water
3 cups Crisco shortening

Steps:

Make up a batch of Appalachian Mountain Seasoning (my own recipe), Recipe #152980 -- the quick recipe is: 2 tablespoons dark brown sugar; 1 tablespoon dried oregano; 1 teaspoon ground roasted red chilies, without seeds (or plain ground red pepper); 1/4 teaspoon fennel seeds, freshly ground; 1/2 teaspoon garlic salt, and; 1/4 teaspoon file (pronounced FEE-lay) seasoning, OR, ground anise.
Wipe the chicken dry with paper towels. Using a large brown paper bag, pour in 1 cup of the flour and "dust" the chicken parts, one or two at a time. Lay them out on a sheet of wax paper for about 1/2 an hour.
Preheat your oven to 375-degrees F.
In a large skillet, heat the Crisco to at least 375-degrees F. (A couple drops of water will "spackle" pretty hard at this temperature but the oil does not smoke.) DO NOT cut short on the amount of Crisco or your chicken will be greasy and dry! It must fry on the sides as it cooks in order to seal in the juices.
Make up your "drench" in a low sided bowl by mixing the eggs, the buttermilk, and the water.
Make up your "dredge" on a large plate by blending the Appalachian mountain seasoning, 2 cups of flour, and the salt.
Drench each piece of chicken, shake off excess liquid, then dredge it in the flour blend. Lay it into the hot Crisco (It should begin frying immediately -- if not, your oil isn't hot enough).
Drench and dredge only one piece of chicken at a time as you'll need to fry it up in two batches to maintain high oil temperature, and to not "crowd" the chicken in the skillet.
Fry the chicken until it is golden brown on the bottom and then turn it (only once!), using tongs and not a fork. This should take about 8-10 minutes total, per batch. When it is golden brown on each side, lay it out on a baking pan (use one with sides). Cover the first batch with foil until the second batch is finished frying.
When all the chicken has been fried, bake it on the lower-middle rack, UNCOVERED, for 40 minutes (375-degree F.).
Allow the chicken to "rest" for 10 minutes prior to serving.

Nutrition Facts : Calories 3310.8, Fat 280.8, SaturatedFat 73.1, Cholesterol 469.4, Sodium 2764, Carbohydrate 99.6, Fiber 3.4, Sugar 4.5, Protein 96.1

SMOKY MOUNTAIN CHICKEN

Smoky Mountain Chicken image

I usually serve the chicken with french fries, potato wedges or a baked potato.

Provided by Jannah Akehurst

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
4 slices ham
4 slices Monterey Jack cheese
⅛ cup chopped green onion for topping
¼ cup chopped tomatoes, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 48.5 g, Cholesterol 110.4 mg, Fat 13.4 g, Fiber 1.2 g, Protein 39.2 g, SaturatedFat 6.8 g, Sodium 2017 mg, Sugar 33.5 g

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