Chicken Casserole From Janets Appalachian Kitchen Recipes

CHICKEN CASSEROLE FROM JANET'S APPALACHIAN KITCHEN

CHICKEN CASSEROLE FROM JANET'S APPALACHIAN KITCHEN image

Yield 6

Number Of Ingredients 8

Ingredients

2 lbs. of chicken ( I used all thighs, my preference)
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper

Steps:

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

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

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