Country Style Chicken Recipes

COUNTRY FRIED CHICKEN

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

COUNTRY STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
• Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY FRIED CHICKEN

Steps:

• In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
• In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY CAPTAIN CHICKEN

Steps:

• Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
• Preheat oven to 350 degrees.
• Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
• Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

COUNTRY BRAISED CHICKEN

Steps:

• Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
• While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
• Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
• Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

COUNTRY STYLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
• In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
• Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
• Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
• Remove the chicken and vegetables to a serving dish, keep warm.
• Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
• Pour pan juices over chicken and vegetables and serve.

COUNTRY STYLE BARBECUED CHICKEN

Steps:

• Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Arrange chicken in the baking dish. Pour sauce over the chicken.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.