WHOLE HOT-SAUCED FRIED CHICKENS WITH FLO'S POTATO SALAD AND SOUTHERN COOKED GREENS
Steps:
- For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large resealable bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.
- Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.
- Assemble the frying rig according to manufacture?s directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer.Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.
- For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
- To serve, mound the potato salad in the center of each plate. Lay a couple pieces of chicken next to the salad. Garnish with parsley.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
- Yield: 8 servings
SMOTHERED CHICKEN
Steps:
- Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
- In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
- In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
- Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
- In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
- Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
- Serve hot.
LISSA'S SMOTHERED CHICKEN
Not your typical, boring smothered chicken! I serve this often for dinner guests. Tastes even better as leftovers! For an even better flavor, soak the chicken in salt water before cooking.
Provided by NurseLissa
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breast in 9 x 13 pan.
- Salt and pepper to taste.
- Top with onions, green pepper, and mushrooms.
- Place 3 bacon strips on each breast.
- Bake at 375 for 45 minutes or until chicken and bacon are done.
- Remove from oven and top each breast with one slice of cheese.
- Let sit untill cheese is melted and serve.
Nutrition Facts : Calories 404.6, Fat 24.7, SaturatedFat 10.5, Cholesterol 117.3, Sodium 535.6, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 39.4
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
FLO'S SMOTHERED CHICKEN
Steps:
- Dredge chicken in flour and salt and pepper if desired. Save two or 3 tablespoons of flour.
- Heat oil in a large skillet. Add chicken and brown over medium heat for about 20 minutes. Stir in seasoned flour and cook until flour is lightly browned.
- Add celery, onions, and garlic and saute for 5 minutes. Add chicken broth. Stir, bring to a boil. Then reduce to low heat, cover and simmer for 25 minutes or until chicken is fork tender.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED SMOTHERED CHICKEN
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
Provided by SmHerndon
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
- While baking, use this time to blend together water & flour until smooth; set aside.
- Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
- Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
- Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
COLONEL JACKSON'S SMOTHERED CHICKEN
This southern chicken dish will please most palates. It is an alternative to the traditional fried chicken and is great served with rice or potatoes.
Provided by Clyde Baisey
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside.
- Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken.
- Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 22.3 g, Cholesterol 140.5 mg, Fat 36 g, Fiber 1.7 g, Protein 46.6 g, SaturatedFat 8.3 g, Sodium 208.8 mg, Sugar 1.7 g
SMOTHERED CHICKEN WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes.
- Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
- Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g
LIP SMACKIN' SMOTHERED CHICKEN
Now this is chicken! You can almost smell the aroma coming from the kitchen now!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
- Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
- Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
- Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
- Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)
Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2330 mg
SMOTHERED CHICKEN
A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
- Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
- Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 390, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1/2 g
SLOW-COOKER SMOTHERED CHICKEN
Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
- Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
- Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
Nutrition Facts : Calories 460, Carbohydrate 12 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
More about "flos smothered chicken recipes"
SMOTHERED CHICKEN RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST SMOTHERED CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
ASTRAY RECIPES: FLO'S SMOTHERED CHICKEN
From astray.com
SMOTHERED CHICKEN RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
FLO'S SMOTHERED CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
SMOTHERED CHICKEN - EASY CROCKPOT CHICKEN LEGS RECIPE
From mommysfabulousfinds.com
COST FLO'S SMOTHERED CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
SMOTHERED CHICKEN AND HOMEMADE GRAVY - COOP CAN COOK
From coopcancook.com
28 SMOTHERED CHICKEN DISHES - TASTE OF HOME
From tasteofhome.com
FLO'S SMOTHERED CHICKEN RECIPE
From crecipe.com
FLO’S SMOTHERED CHICKEN – RECIPES NETWORK
From recipenet.org
DEEP SOUTH DISH: MAMA'S GRILLED AND SMOTHERED CHICKEN
From deepsouthdish.com
SMOTHERED CHICKEN RECIPE
From old-fashion-recipe.com
SMOTHERED CHICKEN - IMMACULATE BITES
From africanbites.com
RECIPE: FLO'S SMOTHERED CHICKEN
From mealsteps.com
SOUTHERN-STYLE SMOTHERED CHICKEN - COOK'S COUNTRY
From cookscountry.com
LINDA'S NEWS: FLO'S SMOTHERED CHICKEN - BLOGGER
From lindasangiorgio.blogspot.com
SOUTHERN SMOTHERED CHICKEN RECIPE + {VIDEO} - STAY SNATCHED
From staysnatched.com
ONE PAN SMOTHERED CHICKEN - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
BEST SMOTHERED CHICKEN RECIPE - HOW TO MAKE SMOTHERED CHICKEN - DELISH
From delish.com
SMOTHERED CHICKEN AND GRAVY - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
10 BEST SMOTHERED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
FLO'S SMOTHERED CHICKEN RECIPE
From crecipe.com
EASY SMOTHERED CHICKEN - RECIPES FROM A PANTRY
From recipesfromapantry.com
SOUTHERN SMOTHERED CHICKEN | I HEART RECIPES
From iheartrecipes.com
OLD FASHIONED SMOTHERED CHICKEN - GRANNY'S DOWN …
From grannysdownhomekitchen.wordpress.com
SMOTHERED CHICKEN BREASTS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CREOLE STYLE SMOTHERED CHICKEN FROM LANA'S COOKING
From lanascooking.com
SMOTHERED CHICKEN RECIPE (A SOUTHERN SPECIALTY!) - GONNA WANT …
From gonnawantseconds.com
SMOTHERED CHICKEN RECIPE WITH DELICIOUS BROWN GRAVY
From soulfoodandsoutherncooking.com
SMOTHERED CHICKEN - MOMMY'S KITCHEN
From mommyskitchen.net
FLOS SMOTHERED CHICKEN - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love