Wet And Dry Chicken Recipes

WET AND DRY CHICKEN

Steps:

• Place the chicken in a 9 × 13-inch baking dish and sprinkle with Neely's Barbecue Seasoning and a generous amount of salt and pepper. Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
• Preheat the oven to 325°F.
• Allow the chicken to come to room temperature. Heat the oil in a large skillet over medium-high heat. Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes. Stir in the Neely's Barbecue Sauce and the stock. Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat. Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs. Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.

DEEP FRY BREADING

Steps:

• Wisk together batter ingediients in a large mixing bowl until smooth. should be the Consistency of runny pancake batter.
• Put as much of your meat in the bowl with the batter as you can, and make sure it is all well coated with the batter. let it set for at least 5 minutes.
• Combine the dry ingredients in a 9 X 13 baking pan, make sure they are well mixed.
• Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other.
• Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then move to platter, do not stack the pieces.
• only prepare as many pieces as willl fit in your deep fryer in one batch.
• Do each batch seperately just before putting in fryer and fry until medium brown following your Fryers directions.
• Don't try to Stretch the dry mix, when it gets soggy and too clumpy, make a new batch of dry mix.