Down Home Chicken Recipes

DOWN-HOME CHICKEN

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

DOWN-HOME BARBECUED CHICKEN

Steps:

• In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce. , Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.

DOWN-HOME CHICKEN & NOODLES

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

DOWN HOME FRIED CHICKEN RECIPE - (4.5/5)

Steps:

• To make the brine, whisk together the first four ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating. Pour the chicken into a colander and allow the brine to drain. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil and cook for 7 to 9 minutes. Using tongs turn the chicken and cook for another 7 to 9 minutes. Remove the chicken and drain on paper towels. Let the chicken rest 5 to 10 minutes before serving.

DOWN HOME CHICKEN

Steps:

• Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.
• Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.
• Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

DOWN HOME CHICKEN AND DUMPLINGS

Steps:

• Place chicken in large pot and add water.
• Bring to a boil, then cover, reduce heat and let simmer for one hour.
• Remove chicken from pot and let cool slightly.
• Remove meat from bones, cutting meat into bite-sized pieces: set aside.
• Skim any excess foam and fat from the top of chicken stock.
• Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
• Combine dry ingredients and then cut in shortening until mixture resembles course meal.
• Add buttermilk, stirring with fork until dry ingredients are moistened.
• Turn out dough onto well-floured surface and knead lightly four or five times.
• Flatten dough to half inch thickness.
• Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
• Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
• Stir in chicken and enjoy.

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS

Steps:

• In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
• Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

DOWN HOME CHICKEN AND NOODLES RECIPE - (4.3/5)

Steps:

• Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.