Southern Chicken Pastry Recipes

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SOUTHERN CHICKEN PASTRY



Southern Chicken Pastry image

Make and share this Southern Chicken Pastry recipe from Food.com.

Provided by CaramelPie

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1 whole hen or 1 whole chicken
1/3 cup butter
1 1/2 cups plain flour
1/4 cup shortening
1/2 cup milk
1/2 teaspoon salt

Steps:

  • Place hen or chicken in a large pot with enough water to cover. (You could also use several chicken breasts instead of whole chicken.).
  • Cook on low-medium heat until done. Remove the chicken from the pot. Keep the broth in the pot. You will cook the dumplings in this broth.
  • Cool the chicken until you can remove the skin and bones. (I usually shred the chicken, but you can cube it if you wish.).
  • Meanwhile, mix the flour, salt and shortening with a fork until it resembles crumbs.
  • Add milk and mix well.
  • Roll out to about 1/8 inch on floured waxed paper or on a floured counter.
  • Let set for about 30 minutes while you debone and shred cooked chicken.
  • Cut the dough into strips. (I usually use a pizza cutter for this & cut the strips about 1"x2 or 3" wide.).
  • Put the chicken and 1/3 cup butter into the broth in the pot.
  • Bring the broth to a boil.
  • Drop the dough strips into the boiling broth, one at a time.
  • Simmer for 30 minutes, then serve in bowls.
  • NOTE: I usually double the amount of dumpling dough. My family likes lots of dumplings. I have made this ahead by freezing the cut dumplings on a cookie sheet, then transferring to a zip-lock bag. Freeze the broth with shredded chicken in a separate container. When you're ready to eat them, just heat the broth & chicken to a boil (thaw dumplings while heating broth) and drop in the dumplings & cook according to directions.

Nutrition Facts : Calories 606.9, Fat 41.5, SaturatedFat 16.9, Cholesterol 129.7, Sodium 492.7, Carbohydrate 37.2, Fiber 1.3, Sugar 0.1, Protein 20.4

CLASSIC SOUTHERN FRIED CHICKEN



Classic Southern Fried Chicken image

Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.

Provided by NicoleMcmom

Time 5h

Yield 8

Number Of Ingredients 12

4 pounds bone-in chicken drumsticks and thighs, with skin
4 cups buttermilk
2 tablespoons hot pepper sauce (such as Crystal ®)
1 tablespoon kosher salt
3 teaspoons ground black pepper, divided
3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground paprika
½ teaspoon cayenne pepper
1 quart vegetable oil for frying, or as needed

Steps:

  • Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
  • Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
  • Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
  • Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
  • Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
  • Serve immediately.

Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g

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