Juicy Fried Chicken Casserole Style Recipes
LEFTOVER FRIED CHICKEN CASSEROLE
I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do. After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good...
Provided by Bea L.
Categories Casseroles
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
- 2. Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
- 3. NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you go...my own creation. It was so good and I'm sure hers is, too!
SECRET INGREDIENT BEST JUICY FRIED CHICKEN
The chicken soup and cornstarch is the secret ingredient to this delicious mouth watering juicy fried chicken, if desired you may brown the chicken pieces firstly in a little oil then finish cooking in the oven, don't bother using a different flavor of condensed soup it will not be good, this also works well using skin on chicken thighs or drumsticks, it's best to use all the same so the chicken will cook at the same time, there is enough batter for 6 large skin on chicken thighs --- plan slightly ahead as the coated chicken needs to sit at room temperature until it becomes doughy --- this is delicious!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
- Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
- In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
- Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
- Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
- Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
- Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
- Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
- Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
- Drain on a rack.
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